![]() As you can see here, there’s no need to peel the peaches. The sliced peaches are arranged in an overlapping concentric circle over the dough. There is no blind-baking required on this. And if you don’t have a tart pan at all, this will work in a pie plate …you just won’t have the impressive fluted edge on your creation. Just make the appropriate adjustment in your baking time. ![]() If you don’t have that specific size tart pan, you could use a slightly larger or smaller one with good results. It’s all transferred to your 10-inch tart pan where you’ll use your hands to smooth it out to cover the bottom and then up the sides to line up with the edge of the pan.Īs I mentioned, I use a 10-inch tart pan for this recipe. I love the way this Gluten-Free (or Not) Peach Tart all comes together in one bowl with no mixer required. Just switch out the extract by using vanilla instead. If you don’t care for the almond flavor, there’s an easy fix for that. This crust has a distinctive almond flavor which is so delicious paired with the baked peaches. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour but you can choose any all-purpose flour that you may prefer. ![]() This is where you’ll use your choice of flour. The first step on this one is to prepare the crust. And, of course, some delicious end-of-season peaches. All it takes is to choose your flour based on your preference. ![]() On the contrary, I’m emphasizing that this one can be made either way with excellent results. I’m not trying to confuse you with the whole Gluten-Free (or Not) Peach Tart wording. Whoever said that gluten-free desserts probably aren’t so good never had this one. ![]()
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