This Gluten-Free Peach Tart recipe is made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free.
Fresh peaches roasted into a carmelized peach tart make the perfect match for its graham cracker crust. With gluten-free graham crackers, this simple tart recipe is one everyone will love.
Inspired by a recipe from Food 52, what I love most about this tart is its simplicity. In line with more rustic summer desserts like crumbles and cobblers, it feels fail-proof and perfectly imperfect.
And what could be better than that?
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Why you'll love this recipe
- Simple ingredients
- Gluten-free and dairy-free
- Easy summer dessert
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh peaches - Use just ripened peaches for the best flavor.
Coconut sugar and maple syrup - Both of these unrefined sweeteners add a rich, caramel flavor.
Graham crackers - Use store-bought or homemade gluten-free graham crackers. Check labels if they also need to be dairy-free or vegan.
Coconut oil or vegan butter - Either one of these plant-based options will work well.
Full-fat coconut milk - Refrigerate the cans of coconut milk overnight to make dairy-free coconut whipped cream.
Step-by-step instructions
Step 1: In a bowl of a food processor, add graham crackers, breaking them into a few pieces as you go. Pulse the food processor until you have achieved fine crumbs. Transfer to a medium bowl. Add cinnamon and ginger. Whisk to combine.
Step 2: Add melted coconut oil to the cookie crumbs, little by little, whisking as you go until the mixture achieves a "wet sand" look and comes together when squeezed. If you feel the mixture needs a little more coconut oil, add a melted teaspoon at a time to avoid it becoming too oily.
Step 3: Transfer the cookie crumb mixture to the prepared tart pan. Starting with the sides, press the mixture along the sides about halfway up. Then proceed by pressing the crumb mixture into an even layer on the bottom. Make sure the crust is tightly packed.
Step 4: Bake crust for 10-12 minutes, until crust starts to turn a golden hue. Allow to cool completely on a wire rack. Raise the oven temperature to 400 degrees Fahrenheit to prepare for peaches.
Recipe tips
- Ideally, you'll want your peaches to be ripe yet still slightly firm to the touch. Since roasting softens them, slice the peaches more thick than thin.
- Start with preparing the graham cracker cookie crust first. While it bakes, you can work on the steps for preparing the peaches and coconut whipped cream.
- Due to the juicy nature of the roasted fruit, assemble the tart when ready to eat. Otherwise, your crust will get soggy.
More gluten-free peach recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Peach Tart Recipe
Ingredients
Cookie Crust
- 2 cups gluten-free graham cracker crumbs or sugar cookie crumbs (8 oz box of cookies)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 4 tablespoons coconut oil, melted
Roasted Peaches
- 5 large peaches, thickly sliced (ripe yet firm)
- ¼ cup coconut sugar
- pinch of salt
- 1-2 tablespoons agave syrup or maple syrup (or honey if not vegan)
Coconut Whipped Cream
- 2 cans full fat coconut cream, chilled (or coconut milk refrigerated over night)
- ¼ teaspoon ground ginger
- ¼ teaspoon pure vanilla extract
- 3-4 tablespoons agave syrup or maple syrup (or honey if not vegan)
Instructions
Cookie Crust
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil.
- In a bowl of a food processor, add graham crackers, breaking them into a few pieces as you go. Pulse the food processor until you have achieved fine crumbs. Transfer to a medium bowl. Add cinnamon and ginger. Whisk to combine.
- Add melted coconut oil to the cookie crumbs, little by little, whisking as you go until the mixture achieves a "wet sand" look and comes together when squeezed. If you feel the mixture needs a little more coconut oil, add a melted teaspoon at a time to avoid it becoming too oily.
- Transfer cookie crumb mixture to prepared tart pan. Starting with sides, press mixture along sides about halfway up. Then proceed by pressing crumb mixture into an even layer on the bottom. Make sure crust is tightly packed.
- Bake crust for 10-12 minutes, until crust starts to turn a golden hue. Allow to cool completely on a wire rack. Raise the oven to temperature to 400 degrees Fahrenheit to prepare for peaches.
Roasted Peaches
- While the crust bakes and cools, prepare your peaches. Line a rimmed baking sheet with parchment paper.
- Place sliced peaches into a medium or large bowl. Add coconut sugar and pinch of salt and gently toss with your hands. Allow to sit and macerate for 5-10 minutes.
- Transfer peaches to prepared pan. Spread them into an even layer. Bake for 15-20 minutes until tender. Remove from oven and drizzle agave or maple syrup. Gently toss and allow to cool.
Coconut Whipped Cream
- Scoop the coconut cream or solid coconut milk out of can into a bowl, stopping when you hit coconut water. With electric beaters, beat on high until achieving a whipped cream consistency. Add ginger, vanilla, and sweetener. Beat to combine.
- Place in refrigerator until ready to serve.
Assembly
- Once all tart components are completely cool, remove tart crust from pan and place on serving platter or cake stand.
- Using a slotted spoon, gently scoop peaches from pan, allowing juice to drain, and transfer to tart crust. Arrange peaches in an even layer.
- Slice tart, and garnish each slice with coconut whipped cream.
- Tart is best when eaten immediately after assembly. Juices from the roasted peaches will cause the crust to become soggy if sitting too long.
Traci | Vanilla And Bean
Summer seems to go so fast, and yet while we all want it to last longer, there's a part of me that is ready for fall. Cooler temps, the colors... pumpkin!! Roasting the peaches! Ah haaa! I love it. You've got crunchy, creamy, cold and fruity - does it get any better! Love this simple yet sublime summertime recipe.
Mary Ann | The Beach House Kitchen
Total winner of a summer dessert Tessa!
Sarah
Simply divine!
Tessa
Thank you, Sarah! <3