Fresh, ripe peaches and a nutty gluten-free crust make for a not-too-sweet, guilt-free ending to any meal, especially one shared with friends. Made with the neat egg, this delicious tart is full of fruity flavors and perfect for summer desserts.
- 1 neat egg
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/3 cold vegan butter, diced
- 1 tsp apple cider vinegar
- 2 tsp agave
- 1 tbsp vegan butter, melted
- 1 tbsp sugar
- 4 ripe peaches, remove pits, keep skins on, thinly slice
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 tbsp vegan butter, melted
- 3 tbsp sliced almonds
Preheat oven to 375F. Pulse all the ingredients for the crust in a food processor.
Press into a greased tart pan. Brush the crust with melted butter and sprinkles with sugar. Bake for 10 minutes until edges of crust start to turn slightly brown.
Combine the ingredients for the filling, except almonds, in a bowl, stir until the peaches are evenly coated with the syrup mixture.
Arrange a single layer of peaches onto the crust. Sprinkle with the sliced almonds.
Bake for 15 minutes until the peaches have softened and the crust is golden brown. Let cool completely before serving. Enjoy!
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