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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What a delicious peach tart! I love desserts like this with lots of fresh fruit. And I love that’s it gluten-free!
Thanks so much Holly! I hope you make it and love it as much as I do. Cheers!
This looks like such a tasty and delicious dessert. Yes, I have a problem with desserts. Actually, it is more that I have no problem with desserts and this one would absolutely fit the bill. 😉
Ha, ha! I’ll take that as a compliment 🙂 Cheers!
Please pardon, but what SIZE tart does this recipe make? I have read the entire piece several times, but as yet have not uncovered any indication of size. have tart pans from 7″ to 11″ in diameter so am assuming that I have one that will serve, probably from the higher end of the spectrum considering the volumes of the listed ingredients. But an indication of the best diameter to use would be most welcome. Thank you.
Hi Andrew. Thanks so much for your question-now I realize I should specify the pan size in my recipe 🙂 I used a 10 in tart pan. I think your 11 inch should work fine. Cheers!
I definitely need this in my life! Cheesecake is my favorite dessert, and I LOVE summer peaches!
I 100% agree Kaleigh-cheesecake is the BEST! Hope you enjoy this as much as I do 🙂 Cheers!
I have so many peaches right now and I adore this! I also love the crust! I can’t wait to try it out. Love your recipes!
Thanks so much Betsey! The crust is super versatile too, so when peaches are out of season, just sub in your favorite seasonal fruit 🙂
What a beautiful summer tart. Would LOVE this for breakfast! Or would like a slice right about now 🙂
Well my breakfast definitely looks lackluster after seeing this! What a gorgeous tart!
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Cheers, I appreciate it!
I’m so glad you all liked the pea and goat cheese tart and were inspired to make a sweet version of it! I like to make it with yogurt and cherries or berries as well and you’re right it’s totally breakfast worthy!
I think you are spot on with your coconut oil advice to Melinda and Susan; I’ve read the same things too. I don’t use it as much as I would like though due to the somewhat intrusive flavour. In a dish like this it is of course very complementary, and in Asian cooking it is a great replacement for ghee but I would like to see more recipes like this to get more ideas. Lovely peachy treat for dessert – or breakfast.
Thanks everyone for your kind comments! I’d love to hear if you make the tart, and especially if you eat if for breakfast 🙂
Melinda and Susan-Thanks for your sweet comments! And, great questions regarding coconut oil. I don’t have all the answer’s but here’s my take on it….The research on coconut oil and heart health is very preliminary, but some research is suggesting that coconut oil may not be the “heart health” villian it was once made out to be. Most of the research pointing out coconut oil as “the bad guy” has been done with hydrogenated coconut oil, as opposed to virgin coconut oil which is what I use in my kitchen. I like it for sauteing/cooking at high heat because of it’s high smoke point which doesn’t promote free radical formation. And, I also like it over vegetable oils that are high in omega-6 fatty acids such as corn and soybean. We need some omega 6 fatty acids in our diet, but too many may lead to inflammation, especially if omega 3 intake is sub par. As far as weight gain/loss is concerned, there are some anecdotal reports of weight loss due tot the MCTs {medium chain triglycerides} in coconut oil, but there isn’t any good research I’m aware of to support this at present. My recommendations are to use virgin coconut oil ALONG WITH a mix of other oils in your kitchen. I tend to use primarily coconut oil or high oleic safflower oil for sauteing; extra virgin olive oil for dressings and spreading/dipping on bread; high oleic safflower oil/coconut oil/or pastured butter for baking.
For more reading here’s an article, plus one study to check out:
http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3146349/
I look forward to more research in this area.
This looks soooo good. I would eat it for breakfast too 🙂 I notice it uses coconut oil. I’m hearing and reading some really good things about it, but I know it used to be in the bad saturated fat column. I’m reading that it’s actually good for you and doesn’t facilitate weight gain. Can you shed some light on that?
I have a friend that always has a piece of left over Thanksgiving pumpkin pie for breakfast the next day…and I do not see a thing wrong with it!!! When my son was little we use to have ice cream breakfasts!! Your tart looks delicious and amazing. I would totally eat it for brkst.!!! BEAAAUTIFUL!!!
This looks beautiful! I love it!
Oh my! This looks just amazing!!
I just had breakfast (eggs with veggies) but wishing I had this SO much more! 🙂
I vote for grilled peaches but this looks great and don’t feel badly, you deserve your tart. SF, so jealous.
One of the most depressing things about summer is that I can’t enjoy a juicy peach! Instead I just look at them and salivate, remembering all the good times 🙂 They contain the dreaded fodmaps, so I stay away. Either way, this recipe is a keeper!! I’m slowing able to add certain foods back into my diet, so many one day that will be peaches!
Looks yummy! I would love to have some for breakfast. Also, I noticed you had the coconut oil as heart healthy and I am just not on board with this yet, but I want to be, so I have been searching for credible information on this as healthy versus unhealthy. Do you have any good info to share?
Peaches and berries. YUM! This looks divine!!!!!
Pleasure bloghopping with you!
<3 Betsy
I would love this for breakfast! I always look forward to sweet juicy summer peaches. Just made some peach salsa and peach cherry compote this weekend – can’t get enough of in-season peaches.
Ooh, I so want to try this! Thanks for sharing. I love peaches just fresh from the tree. I’ve been known to eat dessert for breakfast, but my desserts are like yours–nourishing and healthy. 🙂
Oh my…I’m so jealous! I actually do like to have fruit based pies for breakfast as long as the ingrients are pure and healthy…not sugared up. This would be awesome…and I have some house guests coming for the weekend soon that I think I will treat them royaly to this!!
Your tart looks amazing with the fresh peaches, berry sauce, and cream cheese filling, Oh my! I would definitely eat this for breakfast. Sending loads of #peachlove your way!
So glad you are a dessert for breakfast eater too Becky 🙂 And I love your #peachlove salad with grilled peaches. I still need to try grilling them sometime soon!
Yum, super creamy filling and great alond crust. This berry sauce is a perfect match 😉
Happy #peachlove month!
Thanks Helena! Loved your #peachlove dessert too!!
That second shot of the peaches is stunning. Love this berries and peaches tart! A perfect summer treat!
Thanks so much Shulie! Peaches and berries just go so well together. I hope you’re having a wonderful summer!!