Gluten Free Peach Tart
Gluten free Sugar Free Peach Tart which can also be made into a Pie.
gluten free pie dough
gluten free tart dough
I use sugar free swerve brown sugar see notes
juice of 1/2 lemon
corn starch or instant tapioca
Make Pie Dough, wrap in plastic, refrigerate.
Cut an x across bottom of each peach. (for peeling later).
Immerse peaches in large pot boiling water.
Boil for about a minute. Remove. Cool. Peel.
Toss with , lemon juice and corn starch (or instant tapioca).
Allow to sit overnight or on counter for a few hours.
Drain juice. Use reserve juice for other recipes.
Taste peaches. Adjust for sweetness.
Take pie dough out 15 minutes before rolling.
Preheat oven to 425.
Roll and put dough into pan.
You can either make a lattice topping or cut out topping as seen here.
Spritz with water. Sprinkle with sugar.
Bake on rimmed baking sheet.
Bake for 25 minutes.
Reduce heat to 375 and bake 30 to 35 minutes longer, less if using tart pan. You may need to cover the crust with foil to avoid burning. I use
If you are doing this sugar free and can't find Swerve brown sugar, just use regular swerve to taste.