A Tart is a tart is a tart... with peaches in this case.

Fastly approaching is my favorite time of year, Fall! Which also means one of my favorite fruits of all time is in season now.

Peaches!

I remember how sad I would be that peaches never made it to October back in the midwest so I could have my favorite pie on my birthday. I remember for my 24th birthday I got a coveted peach pie at the envy of all my cousins because that meant there wouldn't be any at thanksgiving. It was delicious as all of my grandma's pies are.
However living in Oregon has literally spoiled me in all kinds of ways when it comes to fresh fruit and produce. Peaches? all the way at the end of September?? What kind of beautiful altered dimensional plane have I landed in? THE best kind.

It was in this spirit with a little inspiration from my recent pancake recipe success that I did some experimenting with buckwheat flour. The nutty flavor combined with almond flour makes for really great texture and yes, it's gluten free.



These peaches of multiple varieties were so delicious they only got a tablespoon of brown sugar, 1tsp of vanilla, vietnamese cinnamon & nutmeg...oh and a splash of riesling!

The "fantastic" crust as my roommate put it is the recipe below:

1 cups brown rice flour, plus extra for rolling.

1 cup buckwheat flour

1/2 cup finely ground blanched almonds or almond flour 1 teaspoon xanthan gum

1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 heaping teaspoon brown sugar

6 to 8 Tbsp ice water, very cold

Put flour, brown sugar, salt  into cuisinart, pulse and slowly add butter. Then add water one tbs at a time until dough just comes together. Divide & chill. Roll out as needed. Bake at 400 degrees for approximately 45 minutes or until crust begins to brown lightly.

I'm really looking forward to trying this as a pie or maybe a fig tart next time. The great thing about this recipe is it's egg free! While it contains butter, it could easily be made with butter flavored vegetable shortening, though I would recommend cutting the shortening in by hand versus using the cuisinart.

Enjoy with a little vanilla ice cream :)

Happy Baking & of course, Happy Eating!