An incredibly simple tart that requires no baking. Any fruit may be used, but I made use of our summer harvest from our large peach tree.
1 cup raw pecans or almonds, finely ground
1 cup almond meal
1 cup pitted dates or dried figs, finely chopped
Pinch of salt
5 cups of sliced peaches
8-12 ounce jar of good quality peach preserves
8-12 ounces of sour cream
Mix the ground nuts, almond meal, dates or figs, and salt together. Spray GF baking spray onto an 8-9 inch tart or spring form pan. Press the crust mixture into the bottom of the pan and up the sides to create a uniform crust. Place in the refrigerator.
When ready to fill the pie, arrange the sliced peaches into the crust, overfilling it slightly. In a bowl, fold the sour cream into the jar of peach preserves and now pour over the top of the peaches that are arranged in the tart. Refrigerate the tart for 1-2 hours.
Serve with whipped cream.
Makes: Eight slices.
For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: