So, yesterday I went to class at the crack of dawn, and when I was done, my boss told me she wouldn't need me for another couple of hours. Sooo I went home. And made this. Because when you're me, every bit of extra time is spent cooking! This tart is so super easy and fast to make, and it's perfect for summer! The only thing you have to actually cook is the crust, so your oven is only on for about 20 minutes {which means you won't sweat your guts out}. The filling is a ridiculously delicious cream cheese whipped cream, and the topping is basically anything you want! I chose peaches and blueberries because they're my favorite, but any kind of berry or summery fruit would be amazing. Cherries, plums, apricots... whatever floats your boat is sure to be yummy on here! A bonus of putting fresh fruit on top of a tart is that it looks stunning. Look at you, pastry chef cake decorator!
Being the observant reader I know you to be, I'm sure you noticed the "Almond" in the title and are wondering where the nuts are in this tart. Well, they're in the crust! This delicious crust is a super simple mixture of almond flour, coconut oil, and a little salt and sugar. It has a slightly nutty, sweet flavor and a yummy crisp-but-chewy texture. Heaven! And bonus, it's gluten-free! Also, if you sub in your favorite dairy-free creamy filling, the whole tart can be vegan 🙂 So easy, gorgeous to look at, and delicious {and relatively healthy, to be honest}. What more could you ask for?
{crust recipe from GG Is Wheat-Free}
Blueberry Peach Almond Tart {gluten-free}
Ingredients
- *for the crust*
- 2 cups almond flour {also called almond meal}
- 2 tablespoon coconut oil or butter melted
- 1 tablespoon cane sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- pinch of salt
- *for the filling*
- 4 oz cream cheese
- 1 cup heavy cream
- 2 tablespoon cane sugar
- ¼ cup fresh blueberries washed
- 2 peaches washed and sliced thinly
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the almond flour, cane sugar, melted coconut oil, vanilla, salt, and water. Mix with a fork until it's evenly moist and forms a ball.
- Press dough into a tart pan {mine is 14 x 4 but a round tart around 7-8 inches should be okay too. Or you can use a bigger pan and only crust the bottom and not the sides}, being careful to press firmly in corners and along the sides.
- Bake in preheated oven for about 15 minutes, turning pan halfway. Remove and cool completely before filling.
- When crust is cooled off, make the cream! In a stand mixer with a whisk, beat the cream cheese until smooth and creamy.
- Add in the heavy cream, then turn mixer on high and whip it. Be sure to stop and scrape the sides with a spatula a few times.
- Once whipped cream is stiff, sprinkle in the 2 tablespoons of sugar and mix in.
- Spread the cream filling onto the crust, smoothing the top with a spatula.
- Top with prepared fruit, and either serve immediately or refrigerate until ready to eat.
Erin @ The Spiffy Cookie says
Very pretty tart!