Fresh, ripe, juicy peaches are staples for late summer evenings. This sweet, but protein rich dessert will help you create sun-kissed memories. Always a fan favorite. To make gluten-free, simply substitute buckwheat or almond flour for all-purpose. Serves 12. Enjoy!
1 ½ cups all-purpose (or buckwheat) flour
½ cup confectioner’s sugar
1 stick cold, organic butter, chopped
1 egg yolk
1 tablespoon ice water
4 medium, ripe peaches
INGREDIENTS FOR FRANGIPANE
1 ½ sticks organic butter, softened
1 ½ cup ground almonds
1 cup sugar
½ cup all-purpose (or buckwheat) flour
To make pastry, process flour, sugar and butter until mixture resembles bread crumbs.
Add egg yolk and water; process until mixture just comes together
Shape into a disc; wrap in plastic wrap. Refrigerate 30 minutes.
To make frangipane, process butter, nuts, sugar and flour until it forms a paste. Add eggs; process until combined.
Line a 8x12inch slice plan with parchment paper.
Roll pastry between 2 sheets of parchment paper until large enough to line pan.
Ease pastry into pan, press into sides; refrigerate for 20 minutes.
Preheat oven to 350°F.
Line pastry with parchment paper; fill with dried beans or pie beads. Bake for 15 minutes.
Remove paper and beans; bake 10 minutes or until pastry is golden and dry. Cool.
Spread frangipane over base.
Halve peaches; remove stones. Cut each half into 3 wedges.
Arrange wedges on top of frangipane.
Bake tart for 55 minutes or until browned and set. Cover with foil if over-browning.
Let tart cool for 15 minutes before serving.
Garnish with homemade whip cream or coconut whip cream if desired.