Raw Peach Tart with Lemon-Ginger Cream
As long as peaches are in season, I want to get my fill of them. After experimenting with Peach Cobbler/umbles, I found a recipe in Renee Loux’s book, The Balanced Plate, that looked mighty intriguing. It originally called for pears, but I thought peaches would work nicely instead – and I was right!
One of my clients was having a guest for dinner who is gluten/dairy intolerant and training for a triathlon. Because of her training, her normally healthy pescetarian diet was even more restricted than usual, and this tart was the perfect solution for the dessert portion of the meal. A gluten free crust made mostly of pecans, a creamy base for the peaches made from pureed cashews, and the lack of unhealthy sweeteners made this dessert “the most satisfying peach pie all season”! (Her words, not mine.) It was like she was cheating, but she wasn’t. And, the leftovers have been a tasty and super healthy breakfast all week for my client. Not a bad deal, huh?
The only down side to this tart is that it didn’t hold it’s shape when I sliced it and it was a bit tough to get out of the pan. In the future I would probably line the removable bottom of my tart pan with a piece of parchment and add a little more coconut butter to the Lemon-Ginger Cream. Another possibility would be to freeze the tart for at least an hour without the peaches and add them just before serving. Better yet, I would do all three, just to be on the safe side.
RAW PEACH TART WITH LEMON-GINGER CREAM
serves six to eight
adapted from a recipe by Renee Loux
Crust:
2 cups pecans
1/2 cup pitted dates
2 Tbs. maple syrup
1 tsp. ground cinnamon
1/4 tsp. sea salt
water, as needed
Lemon-Ginger Cream:
2 cups cashews, soaked 1 hour and drained
Juice and zest of 1 small lemon
3 Tbs. maple syrup
3 Tbs. agave nectar
3 tsp. finely grated fresh ginger
2 Tbs. coconut butter
water, as needed
Peaches:
4 large peaches, peeled, pitted, and sliced 1/4 inch thick
1 Tbs. lemon juice
1 Tbs. maple syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1. For the Crust: Grind the pecans and dates together in a food processor. Add the cinnamon, maple syrup and salt. Mix until thoroughly combined. The crust should be sticky and should hold itself together. It is too crumbly, add a little water as needed. Press the crust into a tart pan with a removable bottom, or a glass pie plate.
2. For the Lemon-Ginger Cream: Combine all of the ingredients in a blender and blend until it is super smooth. Add water as necessary to blend it, but try to keep it as thick as possible. Spread the cream in the tart crust.
3. For the Peaches: In a large bowl, toss the peaches with the lemon juice, maple syrup, cinnamon and ground ginger.
4. To Assemble: Arrange the peaches over the top of the tart and chill for at least an hour before serving.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment