Peach season- my favorite time of the summer! What am I saying- my favorite time of the year!! Peaches are so juicy, delicious and just plain amazing.
What brings fresh peaches to a whole other level are these spiced mini tarts. You may make the dough/shells ahead of time and then these are a quick and easy recipe to pop in the oven when you have special guests coming over for a barbecue, when you want to give a friend a special gift, or whenever you want some peach goodness!
I hope to make it out to the you-pick peach farm in the next week or two to pick a ton of my favorite fruit too!
Enjoy our tarts & summer! Yum!
1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend (I like Bob's Red Mill or Namaste all purpose gf flour mix)
1 tablespoon organic sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons coconut oil
1 large egg
2 teaspoons lemon juice
Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal.
In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice.
Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together.
Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Cut out circles with a 3" or so circle cutter and place in a tart pan. Push down each circle to form a tart shell with your fingers. You will have 12 tart shells. Put the tart shells into the freezer for about 20-30 minutes before baking.
Brown Rice Flour Blend:
6 cups brown rice flour
2 cups arrowroot starch (or potato flour)
1 cup tapioca flour
Mix together in a bowl with a wire whisk. You will have extra for another baking project later.
2 cups peeled and cut up peaches (cut into small cubes)
1/4 cup honey
1/8 cup tapioca flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix together all of the above ingredients well in a medium bowl.
Heat the oven to 350F.
1. Fill each tart shell with 2-3 tablespoons of the peach mixture- fill them well.
2. Place a pastry cut-out on top of each tart. Brush with water and sprinkle with a little organic sugar.
3. Bake the tarts for 15-20 minutes or until the tarts and topping is golden brown.
Let cool slightly and enjoy! These make a delicious accompaniment to tea!