Gluten-free rustic tart with juicy peaches and strawberries with almond crumble topping.
I’ve made this Peach and Strawberry Rustic Tart while staying at my mother in law’s house in Portugal last month. It’s only just making it’s way onto a blog as I had to take some time out to heal and rejuvenate due to some unexpected circumstances. Apologies for the lack of posts, but I’m back now and so looking forward to creating some new delicious recipes for you.
I’ve never made a gluten-free pastry before and was really surprised how well it turned out. The peaches and strawberries create an amazing combination of flavors and I love the crumble topping. Mind you the local peaches are really tasty! I’ve made the dough by hand, but you could use the food processor if you prefer. You could also use different seasonal fruit, I’ve made one with pears which was equally delicious.
Peach and Strawberry Gluten-Free Rustic Tart
Gluten-free rustic tart with juicy peaches and strawberries with almond crumble topping.
Ingredients
- 4 peaches
- 2 cups strawberries (250 grams)
Gluten-free pastry:
- 1 cup brown rice flour (140 grams)
- 1 cup ground almonds (100 grams)
- 1/4 cup oats, blended (35 grams)
- 1/4 cup cornflour (25 grams)
- 1/4 cup raw sugar, blended (35 grams)
- 1/2 cup cold butter, cut into 1cm cubes (125 grams)
- 1 egg
- 1-2 teaspoons cold water if needed
- Crumble topping:
- 1/4 cup ground almonds (25 grams)
- 1 tablespoon raw sugar
- 1/2 teaspoon cinnamon
- 1/2 tablespoon butter
Instructions
- To prepare the pastry in a large bowl whisk together brown rice flour, ground almonds, blended oats, cornflour and blended sugar.
- Add butter cubes and with your hands work the butter into the dry mix until you have crumbly mixture.
- Add egg and bring together into a smooth dough. Add water only if the dough feels too dry. Add more rice flour if not smooth enough.
- Once you have a nice smooth dough, divide it into two balls and wrap each in a cling film and chill in a fridge for an hour.
- To prepare crumble topping place ground almonds, sugar, cinnamon and butter into a small bowl and with hands bring it together into crumb consistency.
- To prepare fruit, wash and cut peaches into 1,5cm thick slices. Wash, hull and quarter strawberries. Set aside.
- Preheat the oven to 350 °F (180 °C), 325 °F fan (160 °C fan)
- Dust a sheet of baking paper with white rice flour and roll out one ball of dough into a 3mm thick circle.
- Transfer onto a baking sheet with the baking paper.
- Arrange half of the peach slices on top leaving about 5cm border around the edge.
- Top with half the strawberries and dust with half the crumble topping.
- Fold over the sides of the pastry.
- Place the whole tray into freezer for 10 min to firm up before baking.
- Bake for 35 minutes or until golden brown.
- Repeat with the rest of dough.
- Enjoy warm straight from the oven or leave to cool down.
- Best eaten the same day.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 367Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 59mgSodium: 197mgCarbohydrates: 36gFiber: 5gSugar: 15gProtein: 7g
Hana – this looks like the ultimate comfort food: beautiful, delicious and wholesome, too. What a lovely creation. I will definitely be adding this to my to-bake list :-) Re the pears – did you combine them with the peaches, or just bake a version with that one fruit? Pear and cinnamon could be something yummy for the autumn/winter months :-) Big hug to you my dear friend, Txxx
Hi Teresa, thank you, It really was a yummy tart! I’ve made one only with pears and it was great too:) I might make a new recipe for one with pears for the blog this autumn. Big hug, xx
Hi what can I use instead of oats? Thanks
Hi Shamani, you can use ground quinoa flakes or add another gluten-free flour instead.