Strawberry Peach Tart

Serves 6-8

  • prep time: 15 minutes
  • cook time: 25 minutes
  • chill time: overnight

*Gluten-free, vegan, dairy-free, egg-free, nut-free, soy-free, grain-free, naturally sweetened.

    Shortbread Crust

    • 5 cups cassava flour (or may sub with gluten-free all-purpose flour)
    • 1 cup (2 sticks) Melt salted plant/vegan butter
    • 1 teaspoon pure vanilla extract
    • 1/2 cup agave/maple syrup

    Strawberry Peach Filling

    • 2 cups fresh strawberries, washed and cut in half
    • 1 cup fresh peaches (about 2 medium peaches, skin off and chopped)
    • 1 teaspoon pure vanilla extract
    • 1/4 cup agave/maple syrup
    • 1/4 cup water
    • 2 teaspoons agar agar powder** you may use gelatin in place of the agar agar powder if not veganart shell and place into the fridge to set up 4 hours/overnight.

    Instructions

    1. Preheat your oven to 350 degrees.
    2. In a large bowl, whisk all the dry crust ingredients together, then add in the pure vanilla extract and agave/maple syrup.
    3. “Knead” in the Melt butter with your hands until your dough forms. The dough should be slightly crumbly but should stick together between your fingers if you squeeze it. If it does not, add a little water.
    4. Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan, starting with the outer edge, and then press the dough into the bottom of the tart pan. Smooth and press it down with the back of a spoon.
    5. Bake for 20-25 minutes until the edges start to turn slightly golden.
      **NOTE: you may need to press down the crust lightly after your take it out of the oven with the back of a bowl or spoon to make a deeper well for the filling.
    6. Set the crust aside to cool while you make the strawberry peach filling layer.
    7. In a medium saucepan, add the strawberries and peaches and heat over medium-high heat, stirring frequently until the berries start to reduce and thicken, about 10-15 minutes.
    8. Pour the strawberry peach mixture into a blender with 1/4 cup of water and blend until smooth, then add it back into the same saucepan set to medium-high heat.
    9. Add the vanilla, agave/maple syrup, and agar agar to the saucepan and whisk to combine. Heat the mixture until it bubbles then remove from heat.
    10. Pour the strawberry peach filling into the tart shell and place into the fridge to set up 4 hours/overnight.
    11. Serve with more fresh strawberries, peaches, and mint leaves (optional).
    12. Store any leftover slices in an airtight container in the fridge.