Nicole Seevers, long-time CSA member and expert low-allergen baker, offers this suggestion for the season’s luscious peaches. See also Nicole’s previous post about learning to cope with food allergies.
Gluten-free Rustic Peach Tart
Crust:
1 1/4 c. gluten-free blend (like King Arthur Gluten-Free Multipurpose Flour)
3T granulated sugar
1/4 t. salt
6T cold unsalted butter or dairy-free margarine (like Earth Balance buttery sticks)
1 egg or 3T applesauce mixed with 1t. ground flaxseed meal and 1/2 t. baking soda
2T orange juice
Filling:
4 ripe peaches, sliced
Optional: a handful of blackberries, raspberries or blueberries
3T granulated sugar
1T corn starch
Sparking sugar
Wax paper
Parchment paper
First make your crust. In electric mixer, mix together gluten-free blend, sugar and salt. Cut butter/margarine into mixer in tablespoon-sized chunks and mix until coarse crumbs form. Add in egg or egg substitute, and mix on low until incorporated. Add orange juice and mix until soft dough forms. Scrape down sides, form a flattened ball of dough, wrap in wax paper and place in freezer for 20 minutes.
Meanwhile preheat oven to 375 degrees. In a large bowl, mix together fruit, sugar and cornstarch. Set aside.
Place a cookie sheet-sized piece of parchment paper on counter. Place cold dough on parchment paper, with wax paper spread on top. Roll out dough between papers to about 1/4 inch thick (you want a circle with about a 10-12 inch diameter). Rough edges are okay – that’s what makes it rustic! Remove wax paper carefully.
Arrange fruit in the middle of dough, leaving a 2-inch perimeter. Fold edges up around fruit, wet fingers with sugar mixture from fruit bowl and brush dough. Sprinkle with sparkling sugar. Slide parchment paper with tart onto cookie sheet (a large spatula or cake lifter helps). Bake for 20 to 25 minutes until crust is light golden in color with slightly browned edges. Allow to cool fully before slicing.
