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Juicy Ginger Peach Tart w/ Berry Sauce

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gluten free peach tart with cream cheese filling in a white tart pan

This ginger peach tart w/ cream cheese & berry sauce is a healthy AND delicious summer treat!

You might even want to eat it for breakfast 🙂

Yes, breakfast.

Loaded with nourishing goodness, like fresh, juicy peaches {duh}, luscious berries , a grain free, gluten free almond flour crust, a dash of anti-inflammatory ground ginger, & a boost of calcium from Greek Yogurt and Neufchatel cheese, this peach tart is DEFINITELY breakfast worthy.

This Ginger Peach Tart with Cream Cheese & Berry Sauce is a healthy AND delicious summer treat-You might even want to eat it for breakfast!

Why you should eat this Ginger Peach Tart for breakfast

  • It’s naturally gluten-free. Recipe is also grain free and vegetarian.
  • Provides healthy fats from almonds, and virgin coconut oil.
  • Berries are a terrific source of antioxidants for heart health, cancer prevention, brain health (read this post on The MIND Diet) and more.
  • Rich in fiber from the almonds, peaches, and fiber to fill you up and keep your blood sugar stable all morning long.
  • Provides a boost of protein from the almonds and Greek yogurt.  
  • Tip! If you are enjoying this ginger peach tart for breakfast, I recommend enjoying it with a side of eggs, additional Greek yogurt, a handful of nuts, or an additional source of protein to help fill you up, and get your day off to a healthy start
Fresh berries and summer sweet peaches are a match made in heaven! Try them together in this Gluten Free Peach Tart with Cream Cheese, Berry Sauce, and Cinnamon Almond Crust!

Tips for making a Ginger Peach Tart

  • The great thing about this ginger peach tart is that you can prep the crust and berry sauce ahead of time.
  • Use any variety of berries, fresh or frozen, to make the sauce.
  • The ground ginger can be swapped with cinnamon, in both the crust and berry sauce~both ways taste delicious!
  • Choose the ripest, juiciest peaches you can find. Nectarines would be delicious in this tart too~you just couldn’t call it a ginger PEACH tart anymore. Ha!
Healthy and delicious! Peach & Berry Cream Cheese Tart | Recipe is gluten-free and grain free too!

Ginger Peach Tart w/ Berry Sauce

This ginger peach tart w/ cream cheese and berry sauce is a healthy AND delicious summer treat!
5 from 4 votes
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings

Ingredients

  • 2 cups almond flour
  • 4 tablespoons virgin coconut oil divided
  • 1 tablespoon coconut sugar or organic brown sugar
  • 1 tablespoon egg white
  • 1 teaspoon ground ginger divided
  • 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

  • Preheat oven to 350 degrees. Combine almond flour, 3 tablespoons coconut oil, sugar, 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 coated with a little coconut 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.
  • While crust is baking, make the berry sauce. Heat 1 tablespoon coconut oil in a medium sauté pan. Add berries and 1 tablespoon maple syrup, and cook over medium heat, while stirring frequently, for 2-3 minutes. Carefully place warm berry mixture in to a blender along with 1/2 teaspoon ginger, and blend on high until pureed. Store sauce in refrigerator until ready to use.
  • Combine Neufatchel/Cream cheese, Greek yogurt, 2 tablespoons maple syrup, and vanilla extract in a mixing bowl, and beat with a hand mixer until well combined. Store cheese/yogurt mixture in the refrigerator until ready to use.
  • To prepare tart: Spread cream cheese/yogurt mixture over tart crust, then arrange peach slices on top. Drizzle berry sauce on top to serve.

Notes

Ingredient Swaps:

  • The coconut oil gives the ginger peach tart a nice flavor, but you can use expeller pressed high oleic sunflower oil or macadamia nut oil instead-both provide more monounsaturated fats.
  • I used a frozen organic mixed berry blend for the sauce-feel free to swap with your favorite berries-fresh or frozen.
  • Neufatchel 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

Serving: 1slice | Calories: 347kcal | Carbohydrates: 26g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 231mg | Fiber: 5g | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 7.3mg | Calcium: 123mg | Iron: 1.4mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert
Cuisine American, Gluten Free, Vegetarian
Keyword healthy peach desserts
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Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!

Looking for more ways to enjoy fresh summer peaches? Here are a few more delicious recipes to try!

Let’s Chat! What’s your favorite way to enjoy summertime peaches? Ever eat “dessert for breakfast???

34 thoughts on “Juicy Ginger Peach Tart w/ Berry Sauce”

  1. 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. 😉

  2. 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.

    1. 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!

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  4. 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.

  5. 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.

  6. 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?

  7. 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!!!

  8. 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!

  9. 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?

  10. 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.

  11. 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. 🙂

  12. 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!!

  13. 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!

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