Peach Tart with Buttery Crust

The following recipe is provided to us from Renee's mom-in-law Debbie Kolaris. She is probably responsible for more recipes here than you know- but this is the first accredited recipe. Everything she makes turns to gold so you will love this recipe!!

Crust

• 1 cup each almond and coconut flour
• 1/2 cup arrowroot flour pinch salt. 
• 2 sticks of butter, cold
• 1 egg 
• 1/4 tsp apple cider vinegar 
• 1/8-1/4 cup very cold water
• parchment paper

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Filling:

• 1/4 cup butter
• 1/3 cup coconut palm sugar
• 4-5 peaches, peeled and sliced
• 1 tbsp arrowroot

Preheat oven 375.

Pulse all flours in food processor add sticks cold butter  process to crumbly appearance. Add egg, cider vinegar and pulse. Add cold water pulse till it forms a dough. Divide in half  you will only use 1/2 of it.  Roll to 12" circle between 2 sheets of parchment.


  Melt 1/4 cup butter in pan. Add 1/3 cup coconut palm sugar. Add 4 or 5 peaches- peeled and sliced. Cook until sugar is bubbly and peaches have given up some of their juice.  Add arrowroot and stir. Cool, arrange peach slices over crust along with thickened syrup. Fold edges of crust up so syrup won't run bake 375 for 20 minutes or until edges brown. 

Serve with ice cream (or) lavender infused whipped cream. 
If served with ice cream use the following recipe to make a caramel sauce: 

• 1/4 cup butter 
• 1/4 cup coconut palm sugar. 
• 1/4 cup heavy cream 

Cook butter and palm sugar until bubbly. Add heavy cream. Return to bubbling.  Remove from heat. Enjoy!