This was yesterday’s experiment. We had 4 very large, firm nectarines, not particularly sweet, and not a lot to do with them – so this tart/ pie/ slice kinda happened. And boy am I glad it did… I think this has to be one of my favourite dessert recipes period, which is quite amazing given the fact it contains no sugar except what is naturally found in the fruit. The peach topping is just delicious, I could eat a bowlful on its own. In honesty, that’s what makes this dessert – you could use any pastry, cake or cheesecake base you’d like (or none at all) and it would probably be fabulous – meaning you can easily make this vegan too. But if I can make something fast and low-carb to hold all that delicious topping (the pastry does meet these criteria) then all the better. It’s also firm enough not to fall apart if you decide to pick up a slice to eat while wondering about. Yum 🙂
Incidentally, because our fruit wasn’t that sweet or soft and yours might be, you may find you need less stevia/ sugar that specified, and a shorter cooking time before the peaches dissolve into a beautiful, fruity sauce. Play with the sweetness if you need to, and if your fruit has melted into a glorious soup you could combine it with the fruity custard in the saucepan before pouring it on top of the tart to help it set better.
Or you could just eat it with a spoon, straight from the pan. Whatever makes you happy 😉
would you just look at all that yumminess?
Ingredients – makes one 7 by 12″ tart
- 1 cup ground almonds
- 1/2 cup arrowroot starch (or cassava flour, or regular flour if you want)
- 7 tbsp egg whites, or 2 whole, medium eggs (beaten)
- 1 tsp vanilla extract (good quality please)
- 4 extra large (or 5-6 regular) peaches or nectarines, peeled and chopped
- 18g Truvia (this is a 1% stevia/ 99% erythritol sweetener available in the UK) or if you want to use sugar, try about 80g or to taste
- 1 tbsp coconut oil
- 1 cup (240ml) apple & mango juice (or pure fruit juice of choice)
- 2 tbsp cornflour (cornstarch in the US) – or for pure paleo, thickener of choice e.g. arrowroot (but I haven’t tried this)
- Preheat the oven to 150 degrees C for a fan assisted oven or about 160 degrees C for a conventional one. That’s about 300F I believe (doesn’t actually matter that much as the pastry is so thin). mix the arrowroot, ground almonds, egg, and vanilla in a bowl until smooth, then spread evenly over the base of a loose-bottomed, well-greased 7 by 12″ brownie pan (or 8 or 9″ square if you prefer). If you line the pan with paper you should probably brush the top of it with oil to prevent sticking too.
- Bake the pastry (or your own pastry of choice) until starting to turn golden at the very edges. In the mean time, put the peaches, coconut oil and Truvia or sweetener of choice into a saucepan. on a medium-high heat, stirring frequently, cook until the fruit is softened and somewhat translucent. You’ll need to check the pastry every so often while you do this.
- Once the fruit is cooked (test the sweetness and adjust if necessary – cooking a bit longer to avoid sugary grains if you add more) and the pastry is ready, spoon the fruit over the top of the tart base. Spread in as even a layer as you can manage.
- put the cornstarch (or thickener of choice) in a saucepan and add about 1/4 of the fruit juice. Stir quickly or whisk until all of the lumps are gone and you have a smooth, creamy coloured liquid. Add the rest of the juice then put the saucepan on a medium heat, stirring all the time until the mixture starts to boil. It is ready when the mix has thickened, become translucent and almost like a custard.
- Pour your amazing fruity custard over the top of the tart. As soon as it is cool enough to set, you can cut it into pieces and serve 🙂