Organic Peach Tarts

Armed with a pantry full of peach preserves, one always has a brilliant dessert ready to hand!

Here’s my recipe for Organic, gluten-free peach tarts, delicious, sugar free and a perfect sunshiney dessert for wintertime.

1 cup organic buckwheat flour
1 cup organic oat flour
1 egg (duck, if you can get it
1/4 cup olive oil
Water enough to make a firm dough
Peaches (if you use commercial ones or frozen, use enough actual peaches to fill a 750 ml container)

Ramekins or silicon/aluminum cups

Gelatin (1/8 cup, or add tapioca starch for vegan until thickened, usually about the same)

Plop your peaches inna pot and simmer on low heat; you’ll want it to start on a rolling boil just as you’re ready to form the dough.

Add any water if needed to make a thick paste, or to keep peaches from sticking to the pot. If peaches are halved, you’ll have to cook them well, then take a whisk to them to disperse the fruit pulp.

Add the two kinds of flour, blend well.

Add the olive oil, then crack the egg into the mixture. Take a fork or a whisk and blend completely.

Add just enough water to make a very thick paste. Be careful not to add too much, or you’ll need more flour.

Then more eggs.

Then more water… And you’ll have massive pastry dough on your hands!

Now, turn to your peaches, and whisk briskly, adding gelatin or tapioca starch. Turn off heat; you’ll be using it again, soon!

Form the dough into your pastry cups. Make sure it covers about 1/4 to 3/8 deep, and doesn’t thickly cover the corners.

Spoon in your peach filling, being sure to be generous. The dough will soak up some of the peaches and thickener, so leave it mounded nicely.

Cook at 350 degrees fahrenheit for 30-45 minutes. If the dough is hard and browned nicely, then turn off the oven and let them sit.

Enjoy a little bit of Sun in your home, and have a happy winter season!

If you’d like to know about how to tin peaches, leave me a comment or email me, and I’ll make a set of posts about it!


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