This Peach Amaretto Tart is gluten-free and tastes sweet, nutty, and fruity. The crust made of almond and coconut flour goes well with fresh peaches and a hint of amaretto liqueur.
Ingredients: 1 1/2 cups gluten-free almond flour. 1/4 cup coconut flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 2 tablespoons amaretto liqueur. 4-5 ripe peaches, peeled, pitted, and sliced. 1/4 cup apricot preserves. 1 tablespoon amaretto liqueur for glaze. Sliced almonds for garnish. Powdered sugar for dusting.
Instructions: Preheat your oven to 350F 175C. In a food processor, combine the almond flour, coconut flour, granulated sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs. Drizzle in the 2 tablespoons of amaretto liqueur and pulse until the dough comes together. Press the dough into the bottom of a greased tart pan, spreading it evenly and up the sides. Arrange the sliced peaches in an attractive pattern on top of the crust. In a small saucepan, heat the apricot preserves and 1 tablespoon of amaretto liqueur over low heat until it becomes a glaze, then brush it over the peaches. Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the peaches are tender. Remove the tart from the oven and let it cool to room temperature. Before serving, garnish with sliced almonds and dust with powdered sugar. Slice, serve, and enjoy your gluten-free Peach Amaretto Tart!
