GF - Peach Tarte Tatin

By BlueSchmoo

Ingredients

• Crust
• 1 tablespoon flax seed meal + 3 tablespoons
• hot water
• 1 1/2 cups gluten-free all-purpose flour blend
• of choice
• 1 tablespoon arrowroot
• 1/4 teaspoon salt*
• 1 teaspoon guar gum or xanthan gum*
• 1/4 teaspoon ground cinnamon
• 1 tablespoon white sugar
• 6 tablespoons soft butter or dairy-free butter alternative
• 1/4 cup coconut milk (lite) or milk of choice
• Peach Filling
• 1 pound fresh peeled peaches, sliced into 1/2-inch wide half moons or 1 (16-ounce) package
• frozen peaches, thawed
• 2 tablespoons lemon juice
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup water
• 1 tablespoon butter or dairy-free butter alternative
• Pinch of salt
• 1 teaspoon vanilla

Details

Servings 10
Adapted from livingwithout.com

Preparation

Step 1

CRUST
1. Mix flax seed meal and water and set aside for five minutes.

2. Measure flour blend, arrowroot, salt, guar gum, cinnamon and sugar into a bowl. Mix well. Add butter to dry mixture and blend until texture is like a coarse meal.

3. In a separate small bowl, add flax mixture to coconut milk and beat together. Add to flour and butter mixture and blend well.

4. Turn dough out onto a flat surface and knead lightly with floured hands until well mixed. Form into a flat disk. Wrap in plastic and refrigerate for 45 minutes.

PEACH FILLING
1. Preheat oven to 350 degrees F. Lightly oil a 9-inch pie pan.

2. Prepare Peach Filling by combining peaches with lemon juice in a bowl. Set aside. In a saucepan, add sugars and water and bring to a boil. Reduce heat and let simmer until a thick syrup forms. Add 1 tablespoon butter and stir into syrup. Add salt and vanilla and mix well. Pour mixture evenly into prepared baking pan. Arrange peach slices on top of syrup in a circle, starting at the outside edge. Make another smaller circle inside that, continuing moving closer to the center, until the pan is full. Cut smaller pieces to fill in center, if needed.

3. Remove plastic from chilled dough. On a lightly floured surface, roll dough out into a 10-inch circle, ¼-inch to ½-inch thick.

4. Carefully place rolled dough on top of peaches. Don’t worry if dough breaks; just lay the pieces close together to cover the peaches. Cut away any excess dough that hangs over the side.

5. Bake on center rack in preheated oven for 30 to 35 minutes. Cool for 15 minutes.

6. When cool, invert a plate over top of baking pan. With one hand on top and one hand on bottom of baking pan, flip pan over. This puts the peaches on top with the crust on the bottom. Serve with your favorite topping or dairy-free vanilla ice cream.

*TIP Omit xanthan gum/guar gum and salt if your all-purpose flour blend already contains these items.