Saturday, August 11, 2012

No Bake Country Fruit Tart

An incredibly simple, low sugar, low carb tart that requires no baking. Any fruit may be used, but I made use of the summer harvest from our large peach tree.
1 cup raw pecans or almonds, finely ground
1 cup almond meal
3/4 cup pitted dates, ground

4-5 cups of thinly sliced peaches
12 ounce jar of good quality peach or apricot preserves
2 T. sugar  
2 T. Amaretto liquor, optional

Mix the ground nuts, almond meal, and dates together. Spray GF baking spray onto an 8-9 inch tart or spring form pan. Press the crust mixture into the bottom of the pan and one inch up the sides to create a uniform crust. Place in the refrigerator while preparing filling and glaze.

When ready to fill the pie, arrange and overlap the sliced peaches into the crust, overfilling it slightly. 

Stir the preserves in a small pan over medium heat until melted. Stir in the sugar until it dissolves and the mixture makes sticky strings that fall from the spoon. (225 degrees on a candy thermometer). If using the liquor, add it in at the very end of the cooking. Pour the warm glaze over the peaches, allowing it to drizzle down between the crevices of the fruit.

Refrigerate the tart for 1-2 hours.

Serve with whipped cream or ice cream.

Makes: Eight slices.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free". It is available at:

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