Quick and Rustic Peach Tart
Brazen Kitchen shows you how to highlight this season’s Pennsylvania peaches (better than Georgia's!)
All my friends know I’m a lazy baker. And I declare this almost every time I post about baked goods. You should find this encouraging, because you can be quite assured that everything I post took as little effort as possible to achieve maximum flavor.
And while I give in from time to time (deprivation and repression are not virtues), I do hate that most recipes call for high amounts of refined sugar, refined flour and fat. Many desserts that I love don’t require any of these, and I want to keep on sharing these with you. And as I mention in my manifesto, I would like to expand your palate by introducing you to new grain flours, whole food sweeteners and very easy techniques so you can have your cake and eat it too!*
This rustic peach tart is all that.
This is an adaptation of a recipe from my favorite pastry chef, Fran Costigan. (I’ve previously adapted her cupcake and cake recipes.) It’s a brilliant tart crust that smells heavenly – uniquely made with pine nuts, almonds, toasted oats and cornmeal. The nutty layer is thin enough so it cradles and complements the sweet, juicy, fresh peaches without taking center stage.
*This is especially great for those on a gluten-free diet, as I strive to make my recipes GF friendly – and it’s quite easy to do so — you’d be surprised!
Quick and Rustic Peach Tart
Adapted from Fran Costigan
Yield: Makes one 9-inch tart
- ½ cup pine nuts, lightly toasted and cooled
- ½ cup rolled oats, lightly toasted and cooled*
- ½ cup yellow cornmeal
- ½ cup almond meal
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 T coconut oil
- 2 T maple syrup
- 1-2 T orange juice, if needed
- 3 T toasted pine nuts or slivered/sliced almonds, for garnish
- 3-4 large peaches, peeled and sliced
- 1 ½ cups good orange marmalade
- 3 T water
- 2 tsp. lemon juice
Coconut Cream (optional)
- 1 can coconut milk (not “light”), stored in the refrigerator overnight
- 2-3 T maple syrup
Make the tart crust:
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan on a baking sheet and oil the pan very well.
2. Process pine nuts, oats, cornmeal, almond meal, baking powder and salt in a food processor until fine. Drizzle oil over the dry mixture and pulse a few times until well incorporated. Add the maple syrup and process until mixture holds together when pressed between your fingers. Add the juice 1 tsp at a time if the dough is too dry.
3. Spoon the mixture into the prepared pan. Cover with a piece of plastic wrap to prevent it from sticking to your fingers. Press into an even layer on the bottom and sides of the pan. Refrigerate for 15 minutes (this is the time I peel and slice the peaches).
4. Bake for 15-18 minutes or until the crust is golden brown. (Prep the glaze at this time). Be careful when moving the crust out of the oven. The sides are fragile and easily broken when hot but will firm as the crust cools. Cool to room temperature and keep in the pan until the tart is served.
Make the glazed peaches:
1. Combine ½ cup orange marmalade, water, and lemon juice in a small saucepan. Cook over low heat until the marmalade is melted and simmer for 1 to 2 minutes until the glaze thickens slightly.
2. Pour glaze over the sliced peaches and toss gently until well coated.
3. Spread the remaining marmalade on the cooled crust.
4. Use a slotted spoon to lift the peaches into the prepared crust. Chill the tart uncovered in the refrigerator for at least 15 minutes. (Make the coconut cream if using).
5. Carefully remove the sides from the pan and place the tart on a serving dish. Top with coconut cream if using. Top the tart with pine nuts or sliced almonds.
Make the coconut Cream:
1. Take the coconut milk out of the refrigerator right before use. Do not shake.
2. Open the can and scoop out the cream that rose to the top and leave the water (refer to pictures here).
3. Add the maple syrup and with a whisk, mix both ingredients well.
*This recipe is wheat-free. To make this gluten-free, make sure that you buy oats that are specified as such. While oats do not have gluten, they are frequently processed in the same facilities as grains that do, hence, there is high cross-contamination.