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.
Crust
1
cup raw pecans or almonds, finely ground
1
cup almond meal
1
cup pitted dates or dried figs, finely chopped
Pinch
of salt
Filling
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:
