- 1 cup (140g) wholemeal spelt flour
- 1 cup (150g) plain (all-purpose) flour
- ¼ teaspoon baking powder
- ¼ cup (35g) coconut sugar
- 200g chilled unsalted butter, chopped
- ¼ cup (60ml) iced water
- ⅓ cup (40g) almond meal (ground almonds)
- 1 eggwhite, for brushing
- 750g ripe peaches (about 5-6 peaches)
- 2 tablespoons coconut sugar
- 2 teaspoons lemon juice (zing!)
- 2 teaspoons vanilla extract
- Place the flours, the baking powder and sugar in a food processor and pulse to combine. Add the butter and process until the mixture looks like fine crumbs. Add the water and pulse until a dough comes together into a ball. Turn out the dough and, using clean hands, shape it into a smooth disc. Wrap it in plastic wrap and place in the fridge for 15 minutes.
- Preheat oven to 180°C (350°F). Preheat a large baking tray on the middle shelf for 15 minutes.
- To make the fruity filling, use a small sharp knife to cut the peaches in half. Remove the stones and slice the halves into 1cm-thick wedges. Place them in a big bowl and add the sugar, lemon juice and vanilla. Toss to coat, using a spatula.
- Remove the dough from the fridge, unwrap it and place it in the middle of a large sheet of non-stick baking paper. Cover with another sheet of non-stick baking paper. Using a rolling pin, roll out the dough into a large 3mm-thick oval shape (about 25cm x 35cm in size).
- Remove the top sheet of paper. Scatter the pastry with the almond meal, leaving a 4cm border. Cover with an even layer of the fruity filling. Fold the pastry edges over the filling to hold it, pinching together as you go. Using a pastry brush, brush the edges with the eggwhite (you can sprinkle over a little extra coconut sugar here, if you like).
- Wearing oven gloves, remove the heated tray from the oven. Use the baking paper to carefully lift the tart onto the tray (the hot tray makes for an extra-crispy base). Bake for 35–40 minutes or until the pastry is golden brown. With your oven gloves on, remove the tart from the oven. Allow it to cool on the tray, then slide onto a board and slice to serve. Serves 8-10
Photography: Chris Court
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