Fresh Peach Tart with an Almond Flour Crust (Gluten Free)
This peach tart features a crunchy almond flour crust nestled under a light cream cheese filling, and juicy, fresh peaches for a luscious, yet healthy gluten free peach dessert. The homemade berry sauce is optional, but 100% worth it!
Welcome, peach lovers! This peach tart is everything you want in a gluten free peach dessert. Imagine juicy, fresh peach slices on top of a lightened cream cheese Greek yogurt filling, all nestled in a ginger-spiked almond flour crust.
The final flourish? A vibrant, homemade berry sauce drizzled on top. It’s light, fresh, and just sweet enough to feel like dessert—but secretly wholesome enough that yes, you can totally eat this peach tart for breakfast. Says the dietitian.😉
What you’ll love about this recipe:
Gluten Free Peach Tart Ingredients
Easy Almond Flour Crust
- Almond flour. Almond meal works too, but your crust will be a little coarser.
- Avocado Oil. My go-to “neutral” tasting oil, rich in heart-healthy monounsaturated fats.
- Brown sugar. Just a little bit!
- Ground ginger. It adds delicious flavor. This would be tasty with cardamom or cinnamon, too.
- Egg white. This helps bind the almond flour crust ingredients.
Homemade Berry Sauce
- Fresh or frozen berries. I used blueberries and raspberries, but feel free to use your favorite berries. P.S. This berry sauce is fabulous on my cottage cheese protein pancakes!
- Maple syrup. Adds some additional sweetness, but can be omitted if desired.
- Ground ginger. Again, for more flavor!
Peach Tart Filling
- Neufatchel cheese. Similar in taste to cream cheese but lighter in calories and saturated fat.
- Greek Yogurt. Adds a little protein and reduces the saturated fat content.
- Maple syrup & vanilla extract. For a little sweetness and flavor.
How to Make the Best Almond Flour Crust (So Easy!)
Let’s talk about the base of this gluten free peach dessert—the almond flour crust. It’s nutty, golden, and just the right amount of crunchy. Bonus: no rolling pins, no fuss, no tears. Here’s how to make it:
- Mix it up. Start with almond flour, avocado oil, a pinch of ginger, and a touch of salt. Stir in an egg white and a drizzle of maple syrup to bind everything together.
- Press, don’t stress. This is for all you pie/tart lovers who aren’t into making a complicated pie crust. Like me. Just press the dough straight into your tart pan with your fingers. Easiest pie or tart crust ever!
- Bake & chill. Pop it in the oven until lightly golden, then let it cool completely before adding the cream cheese and peach filling.
That’s it—you’ve got yourself a perfectly crisp, slightly sweet almond flour crust that’s the perfect stage for peaches, berries, and whatever else your dessert-loving heart dreams up.
Pro tip: This crust works for more than just this peach tart—try it with pumpkin, pecan pie filling, or even a no-bake chocolate mousse filling. Or, omit the sugar for a savory version for quiche or a tomato tart.
Ginger Peach Tart in an Almond Flour Crust with Berry Sauce
Ingredients
- 2 cups almond flour
- 4 tablespoons avocado oil, divided
- 1 tablespoon brown sugar, or regular sugar
- 1 teaspoon ground ginger, divided
- 1/4 teaspoon salt
- 1 tablespoon egg white
- 2 cups frozen berries, or fresh
- 3 tablespoons maple syrup, divided
- 1 6 ounce package Neufatchel cheese, or cream cheese
- 1/2 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 3 fresh peaches, de-pitted, skins removed (optional), and thinly sliced
Instructions
Almond Flour Crust
- Preheat oven to 350 degrees. Combine almond flour, 3 tablespoons coconut oil, sugar, salt, egg white, and 1/2 teaspoon ginger in a mixing bowl. Mix well, then press mixture in to a 10 inch tart pan that has been lightly coated with avocado oil.
- Bake tart in oven for 10-15 minutes, or until lightly golden brown. When finished baking, cool slightly, then transfer to refrigerator for 20 minutes to cool completely.
Berry Sauce
- Heat 1 tablespoon avocado oil in a medium sauté pan. Add the berries and 1 tablespoon maple syrup, and cook over medium heat, ring frequently, for 2-3 minutes. Carefully place the warm berry mixture in to a blender along with 1/2 teaspoon ginger, and blend on high speed until pureed. Store the sauce in refrigerator until ready to use.
Peach Tart Filling
- Combine the Neufatchel or cream cheese, Greek yogurt, 2 tablespoons maple syrup, and vanilla extract in a mixing bowl. Beat with a hand mixer until well combined. Store the mixture in the refrigerator until ready to use.
Assemble the Peach Tart
- Spread the cream cheese and yogurt mixture over the cooled almond flour crust. Arrange peach slices on top. Drizzle berry sauce on top to serve.
Notes
Ingredient Swaps:
- I used a frozen organic mixed berry blend for the sauce. Feel free to swap with your favorite berries—fresh or frozen.
- Neufchatel cheese is lower in fat than cream cheese; use whichever one you prefer.
- If you don’t have ground ginger, ground cinnamon works well in this recipe, too.
Nutrition
Did you make this recipe?
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