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Gluten-free stonefruit tart recipe
Gluten-free stonefruit tart recipe
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Irresistibly sweet and creamy gluten-free dessert with a fruity crunch, perfect for summer.
Ingredients:
  • 200g (2 cups) almond meal
  • 20g (1/4 cup) sweetened moist coconut flakes
  • 1 egg, lightly whisked
  • 33.60 gm solid coconut oil
  • 300ml thickened cream
  • 200ml crème fraîche
  • 14.40 gm honey, plus extra, to drizzle
  • 1/4 tsp vanilla bean paste
  • 5-6 pieces various ripe stone fruit, thickly sliced (such as white nectarines, yellow peaches and plums)
Instructions:
  • In a large bowl, combine almond meal and coconut. Mix in the egg with a flat-bladed knife until partially combined. Add coconut oil and rub into the almond mixture with clean fingertips until well mixed. Press the mixture evenly and firmly into a 2.5cm-deep, 34 x 11cm rectangular fluted tart tin with a removable base using your fingertips. Chill in the fridge for 30 minutes before proceeding.
  • Preheat oven to 200C/180C fan forced. Line tart tin with parchment paper, ensuring it hangs over the edges. Fill with uncooked rice or baking beans. Bake for 10 minutes, then remove paper and rice. Continue baking until lightly golden (do not overbake). Allow to cool for 30 minutes before carefully removing the tart shell from the tin and transferring to a serving plate.
  • Whip the cream in a bowl using electric beaters until soft peaks form. Mix in crème fraîche, honey, and vanilla bean paste until the mixture is well combined and firm peaks form.
  • Transfer the creamy mixture into the tart shell, ensuring a smooth surface. Artfully lay out the fruit in rows on top, creating an ombre effect from light to dark. Finish by drizzling with honey before serving.

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