This tart has been on repeat in one form or another all summer long. No exaggeration. All summer. Versions have included plums, pears and now peaches. I have even made it with apples.
We love it around here because it’s that perfect touch of sweetness, but is light and airy, and doesn’t leave us feeling full and bloated.
It’s also really pretty looking so it is a lovely dessert to serve on a brunch table or at a dinner party. Since I am writing this during Covid and social isolation, we have been serving it on our back deck. Over and over again.
What you need:
1/2 cup butter, melted (exchange Earth Balance if you prefer dairy free)
1/4 cup silan or 1/2 cup coconut sugar
1 tsp vanilla
1 cup 1:1 gluten free flour (can substitute with regular)
1 tsp baking powder
5-6 peaches (or plums, or apples), thinly sliced, pits removed
1 tbsp cinnamon and coconut sugar combined
1 tsp coconut oil to grease pan
What you do:
1. Preheat oven to 350
2. Grease a 10″ springform pan with coconut oil
3. In a large bowl, blend the butter and silan or coconut sugar.
4. Add the vanilla, eggs, flour and baking powder and stir until well blended.
5. Pour the batter into the springform pan. Use a spatula to even it out.
6. Arrange the peach slices in concentric circles. Squeeze the lemon juice over the entire tart. Sprinkle the combined coconut sugar and cinnamon mixture over the tart.
7. Bake for one hour, uncovered.