Peaches are at their prime right now. For the first week of peach season I simply indulge in the beauty of biting into a perfectly ripe peach, letting the flavor explode in my mouth and the juices run down my chin. Then I come up with other ways to enjoy the bounty.
This peach tart, free of gluten, dairy, and grains, is one of the ways I enjoy peaches. The cake itself is not too sweet, letting the sweetness of the peaches really shine. You can substitute summer’s stone fruits: apricots, cherries or plums.
Gluten-free non-stick cooking spray
1¾ cups gluten-free almond flour
6 Tbsp dairy-free butter substitute, melted
3 Tbsp grain-free powdered sugar, plus more for preparing the pan and dusting the tart
3 large eggs, lightly beaten
2 tsp pure vanilla extract
¼ tsp kosher salt
2 large peaches, peeled, pitted and sliced
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray, then dust with powdered sugar, tapping out the excess.
In a large mixing bowl, combine the almond flour, melted dairy-free butter, 3 Tbsp powdered sugar, eggs, vanilla and salt. Whisk until all the lumps disappear and pour the batter into the prepared pan.
Arrange the peach slices on top of the batter in concentric circles. Bake for 30 minutes or until browned. Let the tart cool, then remove from the pan. Place on a plate. Dust the top with powdered sugar.