Gluten-free Stone Fruit Tarts
 
Prep time
Cook time
Total time
 
Sweet & tangy stone fruit tarts with a cream base and gluten-free crust
Author:
Recipe type: Dessert
Serves: 6 tarts
Ingredients
  • 1 recipe gluten-free pie crust (You can find mine by searching "gluten-free crust" on the blog)
  • -
  • Variety of stone fruit that can include plums, nectarines, peaches and cherries – sliced thin to arrange inside the tarts
  • -
  • FILLING:
  • 1 egg
  • 1 Tbls. honey
  • ½ cup ricotta cheese
  • ½ tsp. vanilla
  • -
  • TOPPING:
  • ½ cup raw sliced almonds
  • Raw honey to drizzle
Instructions
  1. Preheat oven to 350˚.
  2. Mix up all the filling ingredients and set aside.
  3. Slice up the fruit and set aside. You'll have to use your best judgement on quantity for this as the fruit comes in different sizes and I'm not sure what all you will use.
  4. Prepare dough and roll out into six 8” circles.
  5. On each circle, spread 2 Tbls. of filling.
  6. Arrange fruits on top of filling and carefully pull up sides of tart around the edges like the photo.
  7. Press slightly to help it stick to itself and not collapse during baking.
  8. Bake at 350˚ for about 30 minutes or until pie dough is set and slightly browned.
  9. Remove from oven and allow to cool.
  10. While tarts are cooling, heat a dry skillet on top of the stove over medium heat.
  11. Add ½ cup sliced almonds to the dry pan, stirring constantly until you start to smell them and they are becoming browned around the edges.
  12. Remove and cool.
  13. When you are ready to serve the tarts, drizzle with raw honey and sprinkle with toasted almonds.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/gluten-free-stone-fruit-tarts/