This decadent dessert can be made in single serving cups or in a traditional tart pan. The flavor combo of raspberries and peaches is a match made in heaven. Even better- this tart doesn’t have any added sugar and is gluten free!
Servings
Prep Time
Cook Time
6-8Servings
30Minutes
45Minutes
Servings
Prep Time
6-8Servings
30Minutes
Cook Time
45Minutes
These ingredients look average here, but wait til you see what magic happens when we combine them!
Blanch peaches for 5 minutes
Remove peaches from boiling water, cut a small X on the bottom, and sit X side down in a large bowl to collect juices
Make crumble topping: Mix honey, salt, coconut oil, vanilla & almond flour in a small mixing bowl. Sit aside while you prepare the tart filling
Cut peaches into slices and then 1/2 inch wedges
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. Check out my Gluten Free Pie Crust Recipe.
Sprinkle crumble mixture over tart
Bake at 350 degrees for 45 minutes remaining until crumb topping is golden browned.
Serve warm if cooked in individual tart dishes. Allow to cool 1 hour before cutting full size tart.
