| Prep Time | 30 minutes |
| Cook Time | 40 to 50 minutes |
| Passive Time | 70 minutes |
| Servings |
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Ingredients
For the Crust
- 1 cup blanched fine almond flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 2 tbsp xylitol Or sweetener of choice
- 1 stick cold butter 1/2 cup...I used grass fed
- 1 pastured egg room temperature
- a little water
For the Filling
- 4 to 8 ripe peaches or apricots
- 1/4 cup POLANDER peach or apricot preserves Fruit sweetened only
- 1/3 cup xylitol or sweetener of choice
- 1/2 tsp ground cinnamon
Ingredients
For the Crust
For the Filling
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Instructions
- You will need a removable bottom tart pan for this recipe. 9 to 10"
- In a large bowl add all the flours and the sweetener.
- Cut the butter into small pieces into the flour
- Using a pastry cutter, cut the butter into the flour mixture until you get tiny pea size pieces.
- Crack the egg into a measuring cup and add a little water until you get 1/4 cup.
- Make a well in the center of the dough mixture and drop the egg in the center. Using your hands begin to slowly turn and easily work the dough until well incorporated.
- Form a disk and wrap in wax paper or plastic wrap and refrigerate for about 10 minutes.
- Place the bottom of the removable tart pan over parchment paper and draw a line around the edges. Cut out the circle and set aside.
- Place the bottom back into the tart pan and generously butter on the sides and bottom. Place the parchment on the bottom and smooth it out and then generously butter the parchment.
- Remove the dough from the fridge. Place two large pieces of wax paper out and dust with arrowroot. Place the dough between the two pieces of was paper
- Using a rolling pin roll out the dough until about 1/4 inch thick...frequently peeling the wax paper off and turning.
- The last time, remove the wax paper from the top and flip the dough into the prepared pan. It will break and you will need to mold it into the pan pressing with your fingers until it is fully covered on the bottom and sides.
- Prick the bottom several times with a fork and place in the freezer for about 40 to 50 minutes. (Now you can prepare your fruit filling)
- Preheat your oven to 350. Remove the frozen crust from the freezer and bake for 10 minutes
For the Filling
- Wash and pit the peaches/apricots. Slice each in half and then slice thinly into ¼" thick slices.
- Brush the peach preserves evenly across the bottom of the tart shell. (NOTE: You can heat it in the microwave for about 10 to 20 seconds to make it more spreadable.
- Arrange peach slices in a circular pattern on top of the preserves.
- Sprinkle ground cinnamon evenly over the fruit slices.
- Bake tart for 25 to 30 minutes until the preserves look thick and start bubbling around the peaches.
- Allow to cool on wire rack. Gently remove the tart pan sides, and then you can slide it off the bottom with the parchment paper into a serving plate.
Recipe Notes
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