Peach Melba Tart
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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!
Peach Melba Tart
|
Print Recipe
|
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 | Cook Time |
| 6-8Servings | 30Minutes | 45Minutes |
| Servings | Prep Time |
| 6-8Servings | 30Minutes |
| Cook Time |
| 45Minutes |
Ingredients
- 1 prebaked pie shell
- 6 cups chopped fresh peaches
- 1 cup raspberries
- 1/2 cup honey divided
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 3 tablespoons coconut oil
- 1 tablespoon vanilla
- 2 lemons juiced divided
- 1/2 cup reserved peach juice
- 3 tablespoons liquid fruit pectin
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- Preheat oven to 375 degrees
- 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
- Make crumble topping: Mix honey, salt, coconut oil, vanilla & almond flour in a small mixing bowl. Sit aside while you prepare the tart filling
- Remove peaches from bowl, peel and cut into cubes
- Put raspberries & cubed peaches into bowl with peach juice, squeeze lemon juice on fruit, let rest so that more juices collect
- 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
- Mix strained juice, lemon juice, and fruit pectin in a small sauce pan
- Cook on medium heat for 5 minutes. Stir constantly while sauce thickens
- Pour sauce over peach & raspberries. Mix well to coat fruit
- Pour peach mixture into prepared tart shell
- Sprinkle crumble mixture over tart
- Bake at 350 degrees for 45 minutes remaining until crumb topping is golden browned
- Serve warm if baked in individual tart dishes.
- Allow to cool 1 hour before cutting full size tart
- Refrigerate any leftovers
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