Ginger Peach Tart


QUICK! You need to make this tart before peaches go out of season. You actually may have already missed your chance, but on the off chance that you haven’t, run to the store, buy the ingredients, and make this tart. The rest of this blog post will wait.

I first made this tart near the middle of a Whole30. After spending what felt like years without sugar, chocolate or any other sweets, this tart was a breath of fresh air. And, as I told my boyfriend, there’s not a single thing in it that is inherently bad for you.

This recipe is worth making for the crust alone, which could form the base for all kinds of gluten-free, paleo and primal treats. And while it probably won’t make you healthier, it’s not going to pour a bunch of refined sugar or flour or other additives into your body — just the natural fructose from all the fruit, plus some awesome healthy fats from the coconut.

This particular recipe is from The Kitchn, which adapted it from Practically Raw Desserts.


Peach Tarts with Ginger and Coconut

For the crust:
2/3 cup sunflower seeds
1/3 cup ground flax seeds
1/2 cup unsweetened shredded coconut
1/8 teaspoon sea salt
2/3 cup pitted dates, chopped
2 teaspoons grated ginger

For the cream filling:
1/4 cup coconut butter
2 tablespoons non-dairy milk or water
1 teaspoon ginger juice (made by pressing grated ginger through a strainer)

For the peaches:
3-4 ripe peaches
Squeeze of lemon juice (optional)

To prepare the crust, place the sunflower seeds, flax seeds, coconut, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the ginger, and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

Press mixture into a pie pan (or tart pan, if you have one). Refrigerate for at least 4 hours, or freeze for at least 2 hours. If freezing, let soften a bit before assembling.

To make the cream, combine the coconut butter, milk/water, and ginger juice in a small bowl and mix with a fork until smooth. Spread cream evenly along the bottom of the crust

Thinly slice the peaches and sprinkle with lemon juice. (Lemon juice is optional, but helps to prevent discoloration of the peaches.) Arrange the peach slices on top of the cream in concentric circles.

Serve immediately (recommended) or wrap tightly and refrigerate for up to a day (tarts will still be good but may get a bit soggy).





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