Peach Tart Recipe with an Almond Flour Crust (Gluten Free)

almond flour crust peach tart in a white tart pan. One slice taken out of tart.

4.86 from 7 votes

This peach tart recipe features a gluten free almond flour crust, a light cream cheese filling, fresh peaches, and homemade berry sauce. A healthy dessert that still feels indulgent.

Prep Time25

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: healthy peach desserts

Diet: DASH, Gluten Free, Vegetarian

Servings: servings

Calories: 351kcal

Author: EA Stewart, RD

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

Make the 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.

Make the 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.

Make the 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