Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)
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It is 8pm, and I am just walking out of the climbing gym. My tummy has been rumbling for the last 30 minutes. It is Tuesday, but it feels like Thursday and exhaustion sinks in. I can only blame myself; I stayed up late last night finished season two of the Great British Bake Off (GBBO).
A soft breeze picks up and that's when it finds me, wraps around me, and gives me a hug: the smell of cinnamon rolls as they bake. Our climbing gym is no more than one block from an industrial bakery, and this happens more than once a week. It's not always cinnamon rolls, though that's what I smell most often. Some days a batch of sourdough fills the air with it's toasty aroma instead, and occasionally I catch a whiff of something I can't quite place.
My stomach whines again. Can you blame it? Between the GBBO marathons and the ill-timed smell of cinnamon rolls, my subconscious mind wants nothing more than to bake. It will take everything in me to make something "real" for dinner, instead of something cinnamon-y and sweet.
That was last week (and I did manage to make a real dinner that night!). This week, I'm dealing with the issue at hand: I'm baking! It is a holiday weekend after all. This Bakewell tart is inspired by the famous Mary Berry (host of the GBBO), who is so well known for her Bakewell tart. This version has a few twists, however: I use coconut sugar instead of white sugar, and bake the whole thing with out a crust. For a final touch, fresh fruit is baked right into the tart, giving it color and a summery vibe. Mary Berry probably wouldn't even call this a Bakewell tart, but I'm in love with it. Bring on the seconds (and thirds and fourths!)
Crustless Peach & Blackberry Bakewell Tart (Gluten-Free & Paleo)
Serves: 8 | Total Time: 60 minutes
Ingredients:
- 150 grams butter, softened
- 100 grams coconut sugar ground fine
- 150 grams almond flour
- Pinch of salt
- 1 egg
- 1 teaspoon almond extract
- 1 peach
- 1/4 cup blackberries
Directions:
- Preheat oven to 375°F.
- Melt the butter in a thick-bottomed sauce pan. Once fully melted, remove from the heat and stir in the coconut sugar. Then, add the almond flour, a pinch of salt, the egg and almond extract, and stir until combined. Pour into pie plate or tart pan.
- Slice the peach in half, and then cut each half into 10 thin slices. Pick up 5 slices at a time and fan them. Place on top of batter, and repeat with the remaining three sets of five slices. Then, place the blackberries around the peaches.
- Bake for 35 minutes, until the tart is golden on top. It still make jiggle in the center a small amount. (Tip: check on the tart after 20 minutes, and cover the outside edges with foil is they are browning too fast. This will help it bake more evenly). Allow tart to cool for 10-15 minutes before serving. (Ice cream is a definitely yes!)
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