Blueberry and Peach Tart

 

blueb peach tart 1

 

This tart is super refreshing and sweet. I made it for Father’s Day, and my entire family was so blown away by the blueberry-peach combination, and how each blueberry exploded in their mouth!

 

blueb peach tart 2

 

I like to make the crust ahead of time, and freeze it, unbaked, until a couple hours before I’ll be serving it. This way, all I have to do is defrost it, and bake! Just make sure to leave enough time for the blueberry mixture to thicken up in the fridge. It may take a few hours, but it is SO worth it!

 

Blueberry and Peach Tart
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Crust
  1. 1 cup blanched almond flour
  2. 1/2 cup plus 1-2 tablespoons arrowroot starch
  3. 1 large egg
  4. 3 tablespoons ghee or coconut oil, plus more for greasing
  5. 1 teaspoon honey or maple syrup
  6. 1 tablespoon almond or coconut milk
Blueberry Filling
  1. 3 cups fresh blueberries
  2. 1/4 cup filtered water
  3. 1 Tablespoon lemon juice
  4. 1 Tbs honey or maple syrup
  5. 1 teaspoon unflavored grassfed gelatin
Peaches
  1. 2-3 organic peaches
For the crust
  1. Grease one 9-inch removable-bottomed tart pan with some ghee or coconut oil, and preheat your oven to 350 degrees.
  2. In a medium-sized bowl, mix together the almond flour and ½ cup of the arrowroot starch, then stir in the rest of the ingredients.
  3. The dough should be a bit sticky and wet. Add the rest of the arrowroot starch one tablespoon at a time, until the dough hold together and becomes less sticky. Feel free to mix using your hands!
  4. Refrigerate the dough for at least 5-10 minutes, then form it into a ball, and place in the center of the greased tart pan. Using your palms, press it outward, until it gets up the sides of the pan, evenly covering the bottom, and all sides.
  5. Poke a few holes in the bottom, using a fork, then place in the oven, on the second-to-upper rack. Bake for 15-20 minutes, or until the edges are starting to get golden brown and crispy.
  6. Remove from the oven, and let cool to room temperature before filling.
For the blueberry filling
  1. In a medium saucepan, combine 2 cups blueberries, the water, lemon juice, and honey. Cook on medium heat until the blueberries start popping, and the mixture is boiling.
  2. Slowly whisk in the gelatin until it dissolves.
  3. Now, stir in the last cup of blueberries.
  4. Let the mixture cool to room temperature, then cover, and place in the fridge for at least 2 hours, or until the gelatin solidifies.
For the peaches
  1. Peel the peaches, and slice into pretty, thin slices. That’s it!
To assemble
  1. Scoop the cold blueberry filling into the pie crust, and spread evenly onto the bottom.
  2. Place the fresh peach slices on top, arranging nicely. Get creative! Enjoy ☺
Goodies Against The Grain http://goodiesagainstthegrain.com/

Springsteen

2 Comments
  • FunnyBunny
    Posted at 18:17h, 31 January Reply

    Sounds delicious, I’ll definitely try this recipe

    • Sadie
      Posted at 01:11h, 15 February Reply

      Thanks! Great 🙂

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