Wednesday, December 14, 2011

Gluten-free Peach Blueberry Tart


2 cups gluten-free all purpose flour
2 cups coconut sugar
1 teaspoon xanthan gum
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon sea salt
2 cups sliced peaches
1 cup blueberries
1 cup chopped pecans (or nuts of your choice)
1 cup butter, chopped into small pieces
2 tablespoons lemon zest

Preheat oven to 350 F.

In a medium size mixing bowl, add one cup of sugar, peaches, and spices to combine. Set aside.

Add flour, butter, pecans, one cup of sugar, and lemon zest in a food processor and pulse until it resembles crumbs.

Pour the crumbs into a 12" by 12" prepared round tart pan, spreading evenly to coat the bottom. Press crumbs down. Arrange peaches and blackberries on top (refer to picture).

Bake for 30 to 40 minutes or until a stick inserted into the middle comes out clean.


3 comments:

Carrie said...

Peaches and Blueberries are one of my favorite fruit combos. This looks amazing!!

Carrie's Experimental Kitchen said...

Do you hear my printer?! Can't wait until peaches come back in season to make this one. :)

Mia said...

Thank you!

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