I few days ago, I found a recipe for a gluten free peach tart. I could hardly wait to give it a try. I made a few amendments to the recipe. I thought a more caramel-y filling would be delicious so instead of adding all white sugar in the filling I used half white and half brown. I recommend this! Also, the crust was quite thin in places, so next time I might make 1.5 times the crust recipe so it goes fully up the sides of my tart pan (maybe my tart pan is bigger or has higher sides, I don't have all the answers, yo).
Be warned, it goes down easy.
Also, are you not in peach season? Don't fret, I think this tart would be delicious with apples or pears!
For the crust!
1 cup gluten free flour (I used Orgran because White Wings seems to be no longer in my super market. I'm not happy about this people. But any all purpose gluten free flour would work here).
1/4 cup white sugar
1 teaspoon xanthan gum*
5 tablespoons cold butter
1 teaspoon vanilla.
6 Tablespoons butter at room temperature.
1/3 cup white sugar
1/3 cup brown sugar
3/4 cup almond meal
1 teaspoon corn starch
1 large egg
1 teaspoon vanilla
2-3 fresh peaches thinly sliced.
*Next time I make this I might try leaving this out as I'm not sure how much it really is needed. Also, I know some gluten free folk have trouble digesting it.
Make your crust first!
Step 1. Preheat the oven to 350F/176C. Grease and flour a 9 inch tart pan.
Step 2. Combine gluten free flour, sugar, and xanthan gum (if using) into a bowl or your food processor (I used a food processor which made this recipe easy peasy, however I think an electric mixer would also work or of course if you're fancy a stand mixer). Add butter and mix on low/pulse until it looks like course crumbs. Add vanilla and mix well until crust easily holds together when pinched (this took longer then I expected).
Step 3. Press crust into the sides and bottom of your greased tart pan. Bake for 12 minutes and remove crust to cool.
Step 4. Begin the filling! Yum. Give your food processor a quick rinse-a-roo and then put the butter and sugars in the food process/bowl and process until it's smooth and satiny. Add the almond meal and process until well blended. Add gluten free flour and corn starch and process to blend. Then add the egg - process for 15 seconds more, or until the almond cream is homogeneous. Add the vanilla and process to blend.
Step 5. Spread the filling mixture evenly onto the cooled crust.
Step 6. Pat the thinly sliced peaches dry to get rid of any excess moisture and then spread decoratively on top of the filling.
Step 7. Bake for 50-60 minutes, until filling puffs and browns and then cool completely before serving.
Would be delicious with some ice cream - if you had any on hand, which I did not.
Congratulate your efforts with an after lunch piece!
This makes number 19 on my life list to cook 100 new recipes and write about them on this blog!