Celebrate stone fruit season with a sweet and toasty gluten-free peach crumble tart. This shareable dessert has a nutty almond tart crust, a gooey peach and maple filling and a buttery pecan crumble on top.
Peaches and nuts are one of those classic flavor combinations that I just can’t get enough of. There’s something nostalgic and comforting about sweet, juicy peaches and warm, rich almonds and pecans. Especially in desserts. So naturally, when peach season rolls around, I’m looking for every opportunity to eat more of these delectable stone fruits with the grounding flavors of toasted nuts. This peach crumble tart showcases just how perfect a match peaches, almonds and pecans make.
How to Make Gluten-Free Peach Crumble Tart
This layered tart is a bit different than your typical single-crust fruit dessert. It has a flaky almond tart crust on the bottom topped with a soft and sweet maple and peach filling. And for good measure, a crumbled buttery pecan topping for crunch.
Here are some tips and tricks to pull off your peach tart like a pro:
- Using melted butter in the gluten-free almond flour tart crust helps bind everything together. That way, you don’t have to bake the crust for it to set fully. Instead, chill the crust in the fridge to firm up nicely.
- You want the pecan crumble to have some nice texture to it. Instead of blending it into a fine meal, stop when you have some larger and some smaller clumps of nutty crumble.
- Look for soft, ripe peaches for this tart. Riper fruit is naturally sweeter and juicier.
Almond Tart Crust
- 3 cups almond flour
- ¾ cup ground almonds
- ½ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons kosher salt
- 1 cup unsalted butter, melted
- ½ cup pecans, chopped
- ½ cup gluten-free all-purpose flour
- ½ cup unsalted butter, melted
- ½ cup coconut sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3 eggs
- 1 tablespoon maple syrup
- 2 tablespoons gluten-free all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 8 peaches, pitted (5 chopped, 3 sliced thinly), divided
- Preheat the oven to 350°F.
- For the crust, in a food processor, combine the almond flour, ground almonds, coconut sugar, maple syrup, salt and melted butter. Pulse into a fine meal. Transfer the mixture into a 9x13-inch baking dish and press to make a crust. Cover and chill for 1 hour.
- Meanwhile, make the pecan crumble. In a medium mixing bowl, combine the pecans, flour, melted butter, coconut sugar, and salt. Combine well with your hands.
- To make the filling, in a medium bowl, combine melted butter, eggs, maple, flour, salt, almond extract and chopped peaches. Whisk until well combined. Pour the mixture into the chilled crust. Top with the sliced peaches in an even layer. Cover the peaches with the pecan crumble and bake for 35-40 minutes, until bubbly and golden brown.
- Let stand at room temperature for 15 minutes before slicing and serving. If you like, top the tart with your favorite meringue recipe and torch it for a nice effect. Or serve the tart with ice cream. You can also slice the dessert into peach crumble bars and serve with ice cream.
You can serve this stunning fruit tart as-is fresh out of the oven with a generous scoop of ice cream (I recommend this White Peach and Coconut Matcha Ice Cream for a unique twist on pie ala mode).
Or, if you prefer a more dramatic presentation, I like to dollop it with homemade meringue. I’ll gently torch the meringue with a kitchen blow torch for a nice crispy-edged look that’s always met with oohs and aahs. Here’s a simple meringue recipe to use.
More Peach Recipes
If you’re looking for more fruit and nut dessert recipes, be sure to follow along on Instagram, where I always share my favorite treats.