There’s nothing better than summer peaches and cherries! The peaches and cherries have both been so sweet and delicious this year! I’ve combined the sweet peaches that are available during the summer season with a little tartness from the cherries in this Gluten Free Peach and Cherry Fruit Tart.
The next time you have several peaches that ripen at the same time, make this delicious dessert! You can also make this in a 6” round tart pan, but I love the look of this rectangular tart. Maybe you also have this rectangular shaped tart pan or want to invest in a new baking tool. My husband bought me this tart pan while on a trip to Healdsburg, California, in one of our favorite kitchen stores there, Plaza Gourmet. Tarts made in this removeable bottom pan look so pretty .
This tart is best served while still warm with vanilla ice cream, sweetened whipped heavy cream, or both. Yum!
Gluten Free Peach and Cherry Fruit Tart
- ½ recipe of chilled Flaky Gluten Free Pie Crust
- 3 large ripe peaches, skin removed and sliced thin
- 2 tablespoons of cornstarch, gf
- ¼ cup sugar
- 1 tablespoon of lemon juice
- 10-12 cherries, pitted and halved
- ¼ teaspoon nutmeg, gf, optional
- 1 tablespoon unsalted butter, cut into small pieces
- 2 tablespoons of honey
- Line the bottom of the tart pan with a piece of parchment that fits the bottom piece, and dust the parchment as well as the edges of the tart pan lightly with gluten free flour. For the rectangular tart pan, roll the dough to a 16×5.5 inch rectangle. Or for a 6” round tart pan, roll out to fit the pan and over the edges. Place gently into the rectangle tart pan or round tart pan and press against the edges , removing any excess dough. Cover the pan with cellophane and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Line the tart dough with a piece of foil lightly placed over the dough and fill with pie weights or dry beans. Parbake the crust for 8-10 minutes. Remove the foil with the pie weights or beans. Continue baking for 3-5 minutes more, until the edges and bottom are light golden.
- Lower the oven temperature to 375 degrees F.
- Mix the peaches with the lemon juice. Add the cherries halves to the bowl. In another bowl mix together the cornstarch, sugar, and nutmeg. Pour over the fruit and toss together with the fruit gently.
- Add the fruit to the pre cooked crust, making sure some of the cherries are on the top. Top with the butter pieces. Bake for 15 minutes. Drizzle with honey and bake for 20-25 minutes more, until the crust is brown and the fruit is soft and bubbly. Let cool slightly before removing the tart pan, using a knife along the inside of the tart pan edge, to free the crust. The holding the bottom of the pan with one hand, push the bottom of the tart pan up and out of the edge piece. Slide off to a serving tray or board carefully, removing the piece of parchment from the bottom.
- Serve with vanilla ice cream or freshly whipped lightly sweetened heavy cream. Best enjoyed while still warm.