Peach Tart \\ Sweet Laurel
I created this summertime tart to highlight the star of the season: peaches! A simple dessert to prepare, and a beautiful one at that. This tart tastes great with vanilla ice cream or coconut whipped cream. Enjoy!!
Yields one 8-9 inch tart
To make the crust:
2 cups almond flour + 2 tablespoons
1/2 tsp pink salt
1 tablespoon maple syrup
2 tablespoons coconut oil
Place flour and salt in food processor. Pulse briefly. Add coconut oil, maple syrup, and egg and pulse until mixture forms a ball.
Press into 8-9 inch tart pan. TIP: To ensure your tart comes out of the pan easily, you may want to line your tart pan with parchment paper before pressing dough into tart pan.
To prepare filling:
Juice of 1 lemon
Preheat oven to 350.
Prepare a large pot of boiling water. When the water has hit a rolling boil, drop 4-5 peaches in the water. Blanch for about 3 minutes. Carefully remove the peaches and allow to cool.
After about 5 minutes, remove peach skins. Slice peaches into small 1-2 quarters. Arrange peaches in tart pan in circular formation. Pour lemon juice over the peaches.
Bake at 350 degrees Fahrenheit for about 30-40 minutes, until peaches are soft and they begin to slightly brown. Switch oven to broil, and carefully broil tart for 3-4 minutes. Remove tart from oven and allow to cool. Enjoy!