As juicy as it is smooth, this gluten free peach packed almond pastry is the perfect accompaniment to any summer BBQ or garden dinner party.
Life is peachy when you have a dessert this outstanding in the middle of your dining table.
But most importantly, who said canned fruit should be left in the 80s? Or saved for end of the world preppers? Certainly not me. Using tinned peaches here saves oodles of time, and gives you perfectly sliced and ripe pieces of syrup soaked peach which soaks right your golden frangipane.
This recipe is naturally gluten, oat and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Follow my Lulu’s Free From Pâte Sucrée Pastry recipe to prepare a tart case.
2. Cream the sugar with softened butter. Add the eggs, one at a time followed by the vanilla and almond extract, while continuously whisking until smooth.
3. Fold in the dry ingredients until all flours are incorporated.
4. Place the frangipane batter into a piping bag, and pipe in the Pâte Sucrée case.
5. Place sliced peaches on the frangipane.
6. Place in the oven for 1 hour at 180c fan/gas mark 3.
This tart will need to be eaten within two-three days. Something I have never found to be a problem. To avoid your tart from drying out, keep it under a cake cloche or large airtight container.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Gluten Free Pâte Sucrée Pastry
Frangipane Filling
Follow my Lulu’s Free From Pâte Sucrée Pastry recipe to prepare a tart case.
Cream the sugar with softened butter. Add the eggs, one at a time followed by the vanilla and almond extract, while continuously whisking until smooth.
Fold in the dry ingredients until all flours are incorporated.
Place the frangipane batter into a piping bag, and pipe in the Pâte Sucrée case. A 5cm gap should be left between the top of the frangipane batter and pastry case.
Decorate the tart by placing sliced peaches on the frangipane in a fanned pattern.
Place in the oven for 1 hour at 180c fan/gas mark 3.
Once cooled, brush with the peach syrup, and sieve a healthy amount of icing sugar on the top.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.