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

August 12, 2012 · 23 comments

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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

Equipment

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

This post is shared at: Sugar Free Sunday, Monday Mania, Barnyard Hop, Melt in Mouth Monday, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Whole Food Wednesday, Real Food Wednesday, Sustainable Ways, Allergy Free Wednesday, Mommy Club, Cast Party Wedneday, Tastastic, Full Plate Thursday, Creative Juice Thursday, Keep It Real Thursday, Eat Make Grow, Simple Lives Thursday, Pennywise Platter, Country Homemaker Hop, Freaky Friday, Fresh Bites Friday, Foodie Friday, Friday Food, LHITS, Gluten Free Friday, Gluten Free Wednesday, Allergy Free Wednesday, Gluten Free Friday

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{ 19 comments… read them below or add one }

1 Lauren @ Empowered Sustenance August 13, 2012 at 10:38 am

You can’t beat a 3 ingredient crust! This looks so delicious!

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2 Kristie August 13, 2012 at 1:58 pm

Would chilled coconut oil work in place of the butter? I am dairy free right now (based on metametrix blood spot testing- I think it was blood spot- I was doing alot of testing at the time!)

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3 Jill August 13, 2012 at 4:28 pm

Hi Kristie,
Ghee would work better — coconut oil makes a softer crust.

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4 Robin @ Thank Your Body August 13, 2012 at 5:59 pm

Oh yum. This looks so good. Must get me some peaches. Stat.

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5 Winnie August 14, 2012 at 8:36 am

This is a very beautiful and very unique tart
The recipe contains no regular flour which means it could also be perfect for Passover.
Just wonderful
Thanks for sharing this recipe :)

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6 Buttoni August 14, 2012 at 10:12 am

Lovely, just lovely. The simplicity really appeals to my style of cooking. Thanks so much. My Mom used to make a butter crumb crust fresh peach pie that had a tad of almond extract in the filling I just adored when growing up. I look forward to trying your crusted version in a similar manner. Thanks so much!

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7 Anita August 15, 2012 at 10:55 pm

This is such a pretty and delicious looking tart!

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8 Adriana August 15, 2012 at 11:20 pm

Hello, just wondering what other fruits might work well. See, it’s winter in Australia and I cannot find peaches or mango… I imagine apple, cherries, mix of berries… Would it be 1 kg of fruit or more? Thanks.

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9 Beth @ Aunt B's Kitchen August 17, 2012 at 6:57 pm

What a pretty tart! I have peaches and plums coming this weekend. I’ll bet this recipe would work with either, or with both together. Looking forward to trying it.

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10 amber August 18, 2012 at 12:29 am

My oh my, Jill…this recipe is so amazing. It’s amazing because it’s so deliciously simple. I love that. When it comes to baking, I need easy. This is pinned and on my “to make” list. Thanks for another great recipe. Big cyber hug.

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11 Diane Balch August 18, 2012 at 11:13 am

The almond and peach sound fabulous together. Thanks for sharing your tart on foodie friday.

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12 Cindy (Vegetarian Mamma) August 18, 2012 at 2:12 pm

Thank you for stopping by our Gluten Free Fridays link up http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
I have pinned your recipe to our Gluten Free Fridays (recipes) board on Pinterest! Thanks again for making it a huge success! We had over 100 gluten free recipes this week :) I also tweeted out your recipe~ ;)
Cindy

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13 Miz Helen August 19, 2012 at 5:45 pm

Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

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14 Laura @ Gluten Free Pantry August 21, 2012 at 8:08 pm

I am featuring this incredible tart this week on Allergy-Free Wednesdays :)

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15 Elsa August 23, 2012 at 7:26 am

I love that the crust is only 3 ingredients. I think most people would skip this step and buy something pre-made from the store, but not when it’s only 3 ingredients. :)

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16 Diane Balch August 24, 2012 at 10:17 am

Just want you to know that I included your recipe in a post on Monday about summer fruit dishes. You may want to take a look at it.

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17 Laurie@glutenfreeyummy July 31, 2013 at 10:56 pm

Our peaches have not quite emerged at the Farmer’s Market yet, but when they do, I can’t wait to try this! I have a linky party that just started if you are interested in sharing it further. http://www.glutenfreeyummy.com/alive-thrive-thursday-8-1-13/

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18 Kristi August 1, 2013 at 12:22 pm

This looks wonderful! Hey, can you tell me how to find the soaked and dried almond flour? I couldn’t find it at the Village Market link you have listed. Would love to be able to buy this. Thanks!

Reply

19 Jill August 1, 2013 at 5:23 pm

Hi Kristi,
Sorry they no longer have that item. I use blanched almond flour as well. That you can get in a health food store.

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