Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grain-Free Peach Tart with Almond and Green Banana Flour

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Claudia Curici, Health Coach
  • 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

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the almond flour, green banana flour, tapioca flour, salt, and baking powder.
  3. In a separate small bowl, whisk together the egg, 1 teaspoon sweetener, and vinegar.
  4. 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.
  5. 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.
  6. 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.
  7. Shape the dough into a ball, cover, and refrigerate for about 30 minutes.
  8. 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.
  9. Remove the top sheet of parchment paper. Carefully transfer the dough, together with the bottom sheet of parchment paper, onto a baking sheet.
  10. Arrange the sliced peaches on top in any pattern you like. Fold the edges inward slightly to create a rustic tart.
  11. Sprinkle the peaches with 2 teaspoons of golden monk fruit sweetener.
  12. Bake for about 40 minutes, or until the crust is lightly golden and the peaches are tender.
  13. If desired, finish with a light grating of cacao butter. Allow it to cool before serving. 

Find it online: https://creativeinmykitchen.com/grain-free-peach-tarte-almond-green-banana-flour/