Rustic Honey-Roasted Peach Tart
The crust is so tender, rich, and flavorful, no one will suspect it's gluten-free. I rely on King Arthur Gluten-Free Measure for Measure Flour, and also like Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Karen Dannenbaum made this at our gal pal retreat and gave me her directions. She was inspired by a recipe in Bon Appétit Desserts, but made several changes that turn this into an awesome recipe. Divine while warm, it's still marvelous at room temperature. I serve the tart with plain Greek yogurt drizzled with honey. Against my recommendations, my husband replaces the yogurt with vanilla ice cream and loves the combination.
Ingredients
Amazing Gluten-Free Crust
- ⅔ cup whole or sliced almonds
- 1 cup gluten-free all purpose flour (I used King Arthur Gluten-Free Measure for Measure Flour, results were GREAT)
- ¼ cup almond flour
- ¼ cup plus 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) well chilled unsalted butter, cut into ½-inch pieces
- 1 large egg yolk, beaten to blend
Roasted Peaches
- 1½ pounds small, ripe peaches (about 6), unpeeled, quartered, pitted
- 2 tablespoons honey
- 2 tablespoons brown sugar
The Tart
- Honey
- 2 tablespoons (packed) brown sugar
- ¼ teaspoon ground cardamom (optional)
- ½ cup blackberries (optional)
- 1 large egg yolk, beaten to blend
- Plain Greek yogurt
Instructions
Crust
- Place the almonds in a food processor and chop coarsely. Transfer the almonds to a bowl and reserve.
- Combine the flour, almond flour, sugar and salt in the work bowl of a processor and blend to mix. Distribute the cold butter cubes on top of the flour. Using on/off turns, process until the mixture resermbes a coarse meal. Add the egg yolk and using on/off turns, process just until moist crumbs form. Transfer the mixture to a work surface and gather into a ball. Place on a sheet of plastic wrap and flatten into a disc. Wrap tightly and freeze about 20 minutes. If you're not yet ready to roll out the crust, transfer it to the fridge.
Roasted Peaches
- Preheat the oven to 400℉. Line a heavy baking sheet or large pizza pan with foil. Arange the peach quarters on the parchment, skin side down. Drizzle with the honey and sprinkle with the brown sugar. Roast the peaches until almost tender, about about 25 minutes. Using a spoon, gently turn over the peaches. Continue roasting until very tender, about 15 minutes longer. Cool the peaches on the pan. Before they reach room temperature, loosen from the foil to prevent sticking.
Assemble the Tart
- Let the crust stand at room temperature for 20 minutes to soften slightly. Postion rack in the top third of the oven and preheat to 375℉.
- Place the crust dough between sheets of parchment paper. Roll out to a 10" diameter round, turning over occasionally and freeing the parchment as needed, dusting with flour if sticking. Remove the top sheet of parchment and sprinkle ½ cup of the chopped nuts evenly over. Replace the top sheet of parchment and roll the crust out to an 11" round, embedding the nuts into the crust.
- Keeping the crust between the sheets of parchment, transfer it to a heavy large baking sheet, arranging nut side down. Remove the top sheet of parchment, letting the crust remain on the bottom sheet. Arrange the peaches in the center of the crust, leaving a 1½ to 2" boarder. If your peaches weren't sweet, drizzle a little honey over the peaches. Using the parchment as an aid, gently fold the crust edges over the edges of the peaches, gently pleating as needed.
- Mix the brown sugar and cardamom (if using). Arrange the blackberries (if using) over the peaches. Brush the crust edges with egg to glaze. Sprinkle the remaining chopped nuts (using as many or few as you like) over the fruit and crust, then sprinkle the brown sugar over the fruit and crust.
- Bake the tart until golden brown, about 35 to 40 minutes. Cool the tart on the pan for 20 minutes. Carefully slide a spatula between the tart and parchment to free the crust. Using the bottom of an 11" tart pan, slide it under the tart and gently transfer to a platter.
- To serve, cut the warm or room temperature tart into wedges and transfer to plates. Top each with a dollop of Greek yogurt and then drizzle with honey.