Peach Tart

Recipe written by The Chef Next Door


1/4 cup coconut flour

1 cup  all-purpose flour

1/2 cup light brown sugar, packed and divided

6 Tbsp unsalted butter, cold and cut into cubes

1 egg yolk

1/4 tsp salt

3 large fresh peaches, pitted and thinly sliced

Zest of one orange

2 Tbsp orange marmalade 

Preheat the oven to 400 degrees . Place both flours, 1/4 cup of the brown sugar, butter cubes, egg and salt into a food processor and pulse until the mixture forms coarse crumbs. Add 1 to 2 tablespoons of water, depending on how dry the dough is. (It should not be too wet, it should feel like sand between your fingers) Press the mixture into a 9-inch tart pan with a removable bottom.

In a medium bowl toss the sliced peaches with the remaining 1/4 cup of brown sugar and the orange zest. Arrange the peach slices in the tart pan in 3 circles, starting closest to the outer edge, alternating the direction of the slices with each circle. Bake at 400 degrees for 35-40 minutes on the middle rack, until crust is lightly browned and the peaches are tender.

In a small bowl combine the marmalade with a tablespoon of water. Using a pastry brush, brush the mixture gently over the top of the peaches. Cool the tart completely on a wire rack before slicing and serving.

Bon Appetit!