Ingredients
Units
Scale
- 1 1/2 cups (255g) gluten free flour (we used Cup4Cup – or you can substitute all purpose flour)
- 1/4 cup sugar (we used Mascobado sugar)
- 1/2 tsp baking powder
- pinch of salt
- 8 tbsp unsalted butter, diced & softened
- 1 egg + 1 egg yolk
- 1/2 cup + 2 tbsp peach jam (we used Jam Lab Peach Ginger
- 3–4 white peaches, ripe but still firm & sliced into wedges (8 slices per peach)
- 1 tbsp powdered sugar, for garnish
Instructions
FOR THE CRUST:
- Pre-heat oven to 375F degrees
- In the bowl of a food processor combine flour, sugar, baking powder & salt – pulse to combine
- Add softened butter – pulse to combine
- Add egg & egg yolk – process until a soft dough forms
- Turn the dough out onto a work surface & knead just until it comes together
- Evenly press dough into the bottom & up the sides of a 10.5″ fluted tart pan with removable bottom
FOR THE FILLING:
- Spread 1/2 cup peach jam on top of dough & then lay the peach slices atop the jam filled crust in concentric circles
- Bake the tart for 20 minutes – remove from oven & brush peaches with remaining 2 tbsp of jam
- Return tart to the oven & bake for another 20 minutes
- Lightly dust tart with powdered sugar & leave to cool for at least 30 minutes before slicing & serving
Notes
adapted from this recipe
- Prep Time: 0 hours
- Cook Time: 0 hours
