Recipe: Rustic Stone Fruit Tart (Paleo, SCD/GAPS)

For me, stone fruit means the bright heat of a summer day and the pleasure of plump fruit dripping with ripeness. Peaches, nectarines, apricots, plums and cherries are the short lived treats of summer.  Also know as drupes, these stone fruits are characterized by the hard pit or stone which develops from the ovary wall of the flower. Here is a recipe for a very simple crust that highlights the main event — ripe peaches saturated with natural sweetness.

The crust is so simple — there are only 3 ingredients. It serves as a backdrop to the even simpler filling — just peaches. I experimented with a glaze that worked just fine and it is also very simple — the only ingredients are the juice of the peaches and a little gelatin.

Simply skin the peaches by placing the fruit into boiling water for 10 to 20 seconds to loosen the skin. Remove with a slotted spoon and the skin peels right off. Or, if you do not want to heat them, just use a paring knife and carefully take off the skin. Be sure to remove all the stones or pits as well.

Rustic Stone Fruit Tart

Ingredients for crust

• 1 1/2 cup almond flour from soaked, dehydrated and blanched almonds (where to buy soaked and dried almond flour) (how to make soaked almonds)
• 2 tablespoon raw honey (where to buy sweeteners)
• 3 tablespoon ghee or butter (how to make ghee)

Equipment

• Glass pyrex baking pan (where to buy a glass pyrex baking pan)
• Parchment paper (where to buy unbleached parchment paper)

Instructions for crust

1. In a food processor process the almond flour and the honey until well mixed
2. While the food processor is running, drop in small pieces of the softened ghee or butter until the dough starts to make a ball
3. (It may not form a perfect ball, but that is OK — if the dough looks too wet, add a little more flour one tablespoon at a time)
4. Remove from processor and place in a greased oblong baking pan that is lined with parchment paper
5. Work the dough into a rectangle shape about 10 – 12 inches long and create sides all around
6. Pierce the dough with a fork all over the bottom
7. Place in oven at 325 degrees F for 15 – 20 minutes or until browned
8. Remove from oven and cool
9. When cool, carefully slide the crust out of the pan onto a serving dish
10. Loosen the crust first with a thin spatula — this crust will crumble easily so be careful

Ingredients for filling

• 5 – 6 fresh and ripe nectarines or peaches
• Ground cinnamon
• 2 tablespoon peach juice, apple juice or pear juice
• 1/4 scant teaspoon gelatin (where to buy gelatin)

Instructions for filling and glaze

1. Wash, peel and slice the peaches taking care to catch any juice that may drip off as you handle them
2. Pass the juice through a sieve to get out any chunks of peach
3. If you do not get 2 tablespoons, add a little clear apple or juice you may have on hand
4. Pour the juice into a small bowl
5. Lightly sprinkle the gelatin over the juice a little at a time and set aside
6. Heat a pan on low and melt some butter or ghee in it
7. Add the sliced peaches and gently cook for just a few minutes — just to soften them
8. Sprinkle some ground cinnamon over the peaches and mix it in
9. Remove from stove and let cool

Putting it all together

1. When the crust and the peaches are cool place the slices of peaches in a decorative pattern in the crust
2. With a basting brush, brush on the gelatinized juice as a glaze
3. Place in refrigerator for several hours before serving

Prep Time: 25 minutes
Cook Time: 20 minutes
Easy

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Tagged as: dessert, Peaches, tart