Gluten-Free Peach Tart

One of the local grocery stores had delicious, juicy, ripe peaches on sale and I picked up a few pounds. We ate a few sliced for breakfast but they were tempting me to make something. A peach tart. Basic, simple, easy. Just a few ingredients and different enough from a typical pie to satisfy a craving for something a little unique.

After googling peach tart recipes, I decided on one that had minimal ingredients. Some tarts called for eggs and other ingredients to be poured over the peaches but the one I made used just peaches, sugar, salt. Simple. Allowing the natural sweetness and flavor of the peaches to come through.

Because peaches and vanilla go so well together, I used one of the whole vanilla beans I keep on hand at all times. This time I chose Bourbon Vanilla. Intoxicating and just smoothly delicious. Cut lengthwise down the bean and scrape the insides out, adding them to your recipe. When mixed it, it almost looks a bit like sand – flavorful, aromatic sand.

This tart was such a success, I’m anxious to repeat it with a different fruit. Apple tart, bluberry tart, pear tart. Yum.

Gluten-Free Peach Tart
best served warm with fresh whipped cream or a scoop of vanilla ice cream

1 pie crust recipe (you’ll just need half the dough. save remainder for later or create a second tart.. or chicken pot pie!)
6 large, ripe peaches
1/4 cup sugar
2 vanilla beans, optional
1/2 tsp salt
2 Tbl gluten-free flour or corn starch

Prepare pie crust and roll out a bit thicker than standard pie crust. Lay on cookie sheet.

Wash peaches thoroughly, remove pits and slice thinly. Toss with sugar, flour, vanilla, salt and place on crust.

Bring edges up and crimp, creating a “bowl” with the peaches inside. Patch any holes and bake at 410 for 35-40 minutes.

Let cool 15-20 minutes and then serve with cream or ice cream. Enjoy!