Rhubarb Peach Tart | Summer Dessert Recipe
This rhubarb peach tart is easy, delicious, fresh and filling. It's small, but it hits the sweet spot for any sweet tooth. Plus it's gluten free and vegan, so is sure to be a crowd pleaser!
Ingredients
For the rhubarb jam
- 2 stalks green or pink rhubarb
- 1 tbsp maple syrup
- pinch of salt
- 1 medium peach reserve 1/2 for topping
For the tart shell
- 100 grams almond flour about 3/4 cup and 1 tbsp
- 1/2 tsp baking powder
- pinch of salt
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
For topping
- 1 leaf fresh mint optional
- 2 tbsp vegan whipped cream optional
Instructions
- To make the jam, thinly chop the rhubarb stalks and dice 1/2 of the peach. Put a skillet on medium heat and add the rhubarb and 2 tbsp of water. Cook down for 2 minutes or until the water is almost evaporated.
- Add the maple syrup, salt, and peach pieces and continue to cook for another 2-4 minutes. Mash with a wooden spoon to combine the peaches and rhubarb into a jammy texture.
- When the mixture is lightly pink, remove from the heat and set aside.
- Preheat the oven to 350F and begin the tart shell.
- For the shell, combine the almond flour, baking powder and salt in a small bowl. Whisk to combine.
- Add in the maple syrup and melted coconut oil and mix into a sticky dough.
- Grease a small 5' ramekin or circular baking dish, shape the dough by pressing it into the edges. You want it to look like a pie crust, with high edges and a sunken middle.
- Bake the tart shell at 350F for 15-20 minutes or until golden brown.
- To assemble, let the tart shell cool slightly, then add the rhubarb jam to the middle. Slice the other half of the peach and place the slices on top. Top with optional vegan cream and a piece of mint.
- Serve hot or cold!