As I continue to avoid sugar and gluten, I have been experimenting a lot with almond meal to come up with seasonal sweets. Colorado peaches are at their peak right now, and I have been picking some up wherever I see them–roadside stands, the Farmers’ Market, or even in the parking lot of a local restaurant, as a pre-dinner snack. At Saturday’s market I picked up some peaches and some local plums, and made this simple tart.
The crust is sweetened with stevia, which is a calorie-free sweetener derived from the stevia plant. It works well in small doses (in large amounts it becomes bitter), and since the fruit was already naturally sweet, it was the only addition needed. I glazed the fruit with a tablespoon of melted butter mixed with a packet of stevia, and while that step is optional, it makes for a prettier tart.
The only time-consuming part of this is removing the “stones” (the pits) from the fruit. The crust is a snap to make, and tastes like an almond cookie. The basic idea would work for almost any seasonal fruit–since pears are coming into season, I plan on using this for a pear tart in the near future.
- 2 cups almond meal (finely ground almonds)
- 1 teaspoon vanilla extract
- 2 packets stevia
- 5 tablespoons salted butter, melted
- 10 small plums
- 3 medium peaches
- 1 tablespoon butter, melted
- 1 packet of stevia
- Preheat the oven to 375 degrees. For the crust, stir together the almond meal, vanilla, and 2 packets of stevia. Pour in the 5 tablespoons of butter and stir with a fork until it has the texture of granola.
- Spray a tart pan with cooking spray to coat the bottom and sides. I used an 11-inch, fluted tart pan with a removable bottom. Spoon in the almond mixture and use your hand to press it evenly over the base of the pan. You want it to be nice and compact so it will hold together when you slice the tart.
- Pit the peaches and plums (remove the peach skins if you like--optional) and leave the plums in halves. Cut the peaches into wedges, and arrange in the center of the tart. Surround with the plum halves.
- Bake the tart for 20 minutes, then brush the fruit with the remaining tablespoon of melted butter, mixed with the remaining packet of stevia. Bake for an additional 5 minutes.
- Let the tart cool for 10 minutes before slicing and serving.
The roasted fruits get nice and jammy, and the crust tastes like a giant cookie. I really like this recipe and will be using it until our peach season comes to an end. If you want to go another step and make this dairy free, you can swap out the butter for coconut oil, which will change the flavor (coconut oil does, in fact, taste like coconut–I know, what are the odds?), but will still have the same texture. In fact, that would be nice for a pineapple tart…
Thanks for reading,