Grain Free Peach Almond Tart, Paleo, Gluten Free, Low Carb
Keto Friendly, low carb, gluten free Peach Almond Tart.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Keto Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts
Ingredients
Almond Flour Crust
3tablespoonsbutter
2cupsalmond flour
1egg yolk
Peach Tart Filling
1cupcream
1teaspoonalmond extract Order Here
2tablespoonsbutter
1/4cupplus 1 tablespoon Swerve brown sugaror regular granulated swerve
1/4cupgranulated swerve
2peachespeeled, cubed
1cupsliced almonds
Instructions
Make Almond Flour Crust
Combine tart crust ingredients. Mix Well.
Refrigerate for 30 minutes.
Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. There will be enough dough left over to make one small tester.
Bake at 350 degrees F. for 6 minutes, just enough to set the dough.
Make Tart Filling
Score an x in peaches. Drop in boiling water for one minutes.
Cool Peaches. Peel.
Peaches should peel easily.
Cut peaches to get about 1 1/2 cups cubed.
Place one tablespoon butter, Swerve brown sugar in small frying pan and sauté peaches. for a minute. Remove peaches to a bowl. Add almonds. Continue stirring frequently until almonds are golden brown.
Heat the heavy cream with granulated swerve and almond extract until it boils. Take off heat.
Add peaches and almonds to tart. Pour heavy cream into tart.
Cover the outside Crust with foil as almond flour browns very easily.
Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
Turn oven up 400 degrees and bake for 25 minutes.
Check tart at 15 minutes, as you may need to cover entire tart loosely with foil.
When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
Cool completely before removing.
Notes
Swerve is powdered erythritol. You can use other brands such as Lakanto Monk Fruit/Erythritol.