Fresh Peach Tart with Walnut Crust

This recipe is adapted from Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen. I made this tart for fourth of July this year after finding the best, juicy, ripe, fresh peaches and it turned out so good. I love this recipe because it is not really sweet, and allows the natural sweetness of the peaches to stand out. The walnut crust complements the peaches beautifully and is also gluten free. This tart is also vegan because of the agar flakes, but can be substituted and adjusted using unflavored gelatin if you can’t find agar flakes. Top with some freshly whipped cream and enjoy with good company.


coconut oil spray for coating the pan

1 1/4 cup toasted walnut halves

3/4 cup rolled oats

3/4 cup spelt flour

2 Tb brown rice flour (can replace with more spelt flour)

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla extract

1/4 cup maple syrup

3 Tb extra virgin coconut oil, melted


1 cup plus 2 teaspoons apple juice, divided

1 tsp agar flakes

1 tsp arrowroot

1 1/2 pounds peaches (about 5 medium)

1 Tb maple sugar

1/2 tsp vanilla extract

Make The Crust:

Preheat oven to 350 degrees. Thoroughly spray a 9 or 10 inch tart pan and set aside. Grind walnuts, oats, flour, cinnamon, and salt in a food processor until coarsely ground. Add coconut oil, maple syrup, and vanilla, and continue to grind until dough comes together, should be moist but not too sticky. Press into prepared tart pan until it is an even layer all around. Prick the bottom of the crust with a fork several times, and bake for 20 minutes or until deeply golden and fragrant. Remove from oven and set aside to cool.

Make The Filling:

Combine 1 cup apple juice and agar flakes in a small heavy-bottomed pot; bring to boil over high heat, whisking frequently. Cover pot, reduce heat to low, and simmer for 5 minutes or until agar has completely dissolved. In a small bowl, dissolve arrowroot in remaining 2 teaspoons apple juice, and slowly whisk into simmering apple juice and agar mixture. Continue whisking until mixture has thickened and returned to a simmer. Remove from heat; set aside uncovered while you prepare peaches or until mixture thickens slightly, but don’t let it set.

Slice peaches into 1/4 to 1/2 inch slices. Place in a bowl with maple sugar and vanilla, and toss gently to combine. Pour warm agar mixture over peaches; working quickly, use a rubber spatula to coat peaches completely. Immediately spoon into baked tart shell and use your hands to spread them out evenly. Place in fridge for 30 minutes or until completely set. Serve cold topped with cream of your choice.



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