Summer Fruit Tart

  • 6-8                     Peaches or Nectarines
  • 1 ½  cups          Almond Meal or Raw Almonds
  • 2  tblsp              Coconut Oil
  • 1  tsp                  Aluminum-free Baking Powder
  • 2      Eggs
  • 1  tblsp              Organic Cornmeal
  • 1-2  tblsp           Wild Honey from local farmers

Pre-heat oven to 350 degrees.

Grease spring form cake pan with a teaspoon of the coconut oil, reserving the rest for the batter and fruit. In a pot bring water to boil, drop in peaches or nectarines for 3 minutes.  Remove from heat and immediately place in a bowl of cold water.  Remove peel from peaches.  Removing pit, slice into wedges.

In a large frying pan, sauté peach or nectarine slices in one tblsp of coconut oil for about 2-3 minutes.  Then add honey and sauté 1 more minute. Remove from heat.

In a food processor, grind 1 ½ cups of almonds with 1 tblsp of cornmeal and 1 tsp of baking powder.  Add the remaining coconut oil followed by 2 eggs.  If batter is a little thick, can add a little juice from the peaches.  Press batter into greased spring form cake pan, about a half an inch thick.  Top with peaches, reserving some of the liquid.

Bake for 20 minutes at 350 degrees.  You can drizzle a little juice over the tart at this time.  Reduce heat to 325 degrees and cook for another 10-15 minutes.

Cool.  You can serve as is or top with fresh organic whipped cream or yogurt mixed with a little honey.  Makes a great healthy cake or breakfast dish.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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