A light, rustic summer dessert, this grain-free peach tart is made with almond flour and green banana flour for a tender, flavorful crust and topped with juicy seasonal peaches. Naturally gluten-free, grain-free, lectin-free, and lightly sweetened without sugar, it’s the kind of simple recipe that celebrates ripe fruit without overwhelming it. Perfect with a cup of coffee or tea, this tart is an easy way to make the most of peach season.
A Simple Summer Peach Tart
Peach season is one of my favorite times of the year, and peaches in Texas are especially good. Whenever they are in season, I try to make the most of them, and this grain-free peach tart with almond flour and green banana flour is one of my favorite ways to do that. It’s a simple tart that also happens to be lectin-free and sugar-free.
There is a common misconception that fruit is completely off-limits if you follow the Plant Paradox program. In reality, unless you are following the Keto Intensive Program, seasonal fruit can absolutely be part of the diet. Enjoying fruit in moderation, especially when it is in season and grown locally, feels like a sensible and balanced approach.
Fruit is not included during Phase One, the three-day cleanse designed to help kick-start the program, but outside of that short period, there is room for seasonal fruit as part of an overall healthy diet.
Choosing the Peaches
When I bought the peaches for this tart, I found myself facing a familiar dilemma. Peaches are on the Environmental Working Group’s “Dirty Dozen” list, meaning conventionally grown peaches can carry relatively high pesticide residues. Unfortunately, I couldn’t find organic peaches grown in Texas.
My choice came down to beautiful organic peaches from California or locally grown Texas peaches that looked more like the peaches I remembered from childhood — slightly imperfect but full of character. In the end, I chose the Texas peaches. Supporting local farmers is important to me, and for a recipe that uses only a couple of peaches, it felt like the right decision.
Baking with Green Banana Flour
The crust is made with a combination of almond flour and green banana flour. Green banana flour quickly became one of my favorite grain-free baking ingredients because of its mild flavor and pleasant texture. I find that it pairs especially well with almond flour. A small amount of tapioca flour helps bind everything together, while butter, egg, sweetener, and a splash of vinegar create a dough that is easy to work with and bakes into a tender crust.
If you prefer a fruitier tart, feel free to add an extra peach. I made this version with two medium peaches and had to spread the slices out a bit to cover the entire surface.
A Dessert That’s Not Too Sweet
If you’ve made any of my recipes before, you probably know that I tend to use very small amounts of sweetener. I generally prefer desserts that allow the natural flavors of the ingredients to shine through rather than relying on intense sweetness.
This tart follows that same philosophy. The peaches provide most of the sweetness, while the crust offers a rich, nutty base that complements the fruit beautifully. So if you enjoy desserts that are gently sweet rather than sugary, this one might be right up your alley.
I especially love serving a slice with a cup of coffee on a warm summer afternoon.
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Grain-Free Peach Tart with Almond and Green Banana Flour
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9
- Category: Dessert
- Method: Baking
- Diet: Gluten-Free
Description
A light, rustic summer dessert, this grain-free peach tart is made with almond flour and green banana flour for a tender, flavorful crust and topped with juicy seasonal peaches. Naturally gluten-free, grain-free, lectin-free, and lightly sweetened without sugar, it’s the kind of simple recipe that celebrates ripe fruit without overwhelming it. Perfect with a cup of coffee or tea, this tart is an easy way to make the most of peach season.
Ingredients
- 2 to 3 medium peaches, sliced
- 1 cup almond flour, measured lightly (do not pack it down)
- 1/4 cup green banana flour, measured lightly (do not pack it down)
- 1/4 cup tapioca flour, measured lightly (do not pack it down)
- 5 tablespoons cold grass-fed butter (French or Italian butter works beautifully), cut into cubes
- 1 large egg
- 1 teaspoon allulose or monkfruit sweetener
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 2 teaspoons water, plus a little more if needed
- 2 teaspoons golden monk fruit sweetener
- Grated cacao butter, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, green banana flour, tapioca flour, salt, and baking powder.
- In a separate small bowl, whisk together the egg, 1 teaspoon sweetener, and vinegar.
- Add the wet ingredients to the flour mixture and mix until combined. You can use a stand mixer, hand mixer, or food processor. I use a food processor, but because green banana flour and tapioca flour are quite powdery, I found that I still need to finish bringing the dough together by hand.
- Add the water and mix again. If the dough feels too dry, add a little more water, one teaspoon at a time. Be careful not to add more than a few teaspoons in total.
- Transfer the mixture to a large bowl. Add the cold butter cubes and work them into the dough with your hands until everything is combined, while still leaving small pieces of butter visible throughout the dough.
- Shape the dough into a ball, cover, and refrigerate for about 30 minutes.
- Place the chilled dough on a sheet of parchment paper. Flatten it slightly with your hands, cover with a second sheet of parchment paper, and roll it out into a thin round or oval shape. Roll it as thin as possible while keeping it sturdy enough to hold the peaches without breaking.
- Remove the top sheet of parchment paper. Carefully transfer the dough, together with the bottom sheet of parchment paper, onto a baking sheet.
- Arrange the sliced peaches on top in any pattern you like. Fold the edges inward slightly to create a rustic tart.
- Sprinkle the peaches with 2 teaspoons of golden monk fruit sweetener.
- Bake for about 40 minutes, or until the crust is lightly golden and the peaches are tender.
- If desired, finish with a light grating of cacao butter. Allow it to cool before serving.
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