Peach Melba Tart
Peaches and raspberries are soul mates! Peach Melba is one of my favorite desserts so I just had to hack it to make a healthier version. This recipe doesn’t have any added sugar and is gluten free. I made it for a family gathering and didn’t tell them it was a “fit-hacked” recipe. This was a huge hit and I have already had requests to make it again!
Servings Prep Time
6-8Servings 30Minutes
Cook Time
45Minutes
Servings Prep Time
6-8Servings 30Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees
  2. Blanch peaches 5 minutes, cut X on the bottom, & sit them in a large bowl- X side down. Allow peach juice to drain into large bowl
  3. Make crumble topping: Mix honey, salt, coconut oil, vanilla & almond flour in a small mixing bowl. Sit aside while you prepare the tart filling
  4. Remove peaches from bowl, peel and cut into cubes
  5. Put raspberries & cubed peaches into bowl with peach juice, squeeze lemon juice on fruit, let rest so that more juices collect
  6. Strain peaches from collected juices. If there isn’t ½ cup of juices, add water to juice so that there is ½ cup for the sauce
  7. Mix strained juice, lemon juice, and fruit pectin in a small sauce pan
  8. Cook on medium heat for 5 minutes. Stir constantly while sauce thickens
  9. Pour sauce over peach & raspberries. Mix well to coat fruit
  10. Pour peach mixture into prepared tart shell
  11. Sprinkle crumble mixture over tart
  12. Bake at 350 degrees for 45 minutes remaining until crumb topping is golden browned
  13. Serve warm if baked in individual tart dishes.
  14. Allow to cool 1 hour before cutting full size tart
  15. Refrigerate any leftovers