This summer peach tart with berries is a perfect dessert for hot summer days! Crunchy oat crust, filled with creamy lemon filling and topped with juicy, fresh fruit, makes this cake irresistible! The recipe happens to be vegan, gluten-free, and refined sugar-free!

We are just a few days away from summer, and I actually can’t believe it!
It seems that our country is going back to a semi-normal life, and our town is breathing again. We can enjoy an occasional coffee at the local bar, green markets are back during the weekend, and streets are filled with children’s laughter. It is lovely to have some old habits again, even if they still need precautions. You can feel the summer in the air, and warm, sunny days make everything more enjoyable.
Last Sunday, we spent our morning by the lake nearby, and I was so happy that local farmers were back with their delicious, seasonal produce. With peaches being in season again, I decided to prepare this delicious peach berry tart as a refreshing dessert perfect for hot summer days ahead of us.

how to make peach berry tart

Making this summer tart is very easy, both when it comes to baking the crust and preparing the filling.
The recipe is gluten-free, and we are using gluten-free oat flour and almond flour as the basis for the tart. The dough should feel crumbly but, at the same time, sticky and easy to work with. I find that using a ring pan with removable bottom makes everything easier for these types of desserts and will always give excellent results. They are great for both baked and no-bake desserts, and once they have been in the fridge, you can easily remove the ring without ruining the look of your cake. I had mine for a while, but if you are looking for something similar, check this pan here.

The silky lemon filling is obtained by blending coconut milk with cashews, lemon juice, lots of lemon zest, and coconut oil until very smooth. The filling might be a bit runny at first, but it will thicken after a few hours in the fridge. As this recipe is refined sugar-free, I use maple syrup as a sweetener in both the crust and the filling. My all-time favorite is Organic Maple Syrup from Maple Farm. I love adding maple syrup as a sugar substitute, and the robust flavor of this maple syrup gives a beautiful note to my desserts.

For this recipe, you can use any fresh fruit you have, but peaches together with fresh berries make this dessert so refreshing and tasteful. I’ve used peaches, raspberries, and blackberries, but strawberries and blueberries could work as well.

The recipe is really easy to make, and the only hard part is waiting for the dessert to chill. 🙂 After it has been in the fridge for a few hours and the filling has been set, you can cut fresh fruit, assemble the cake, and serve it immediately. It’s a perfect summer delight, I promise!

Summer Peach Tart with Berries
(vegan, gluten-free, refined sugar-free)
Marija Gvozdenovic

INGREDIENTS

Serves 8

For the crust  

100g gluten-free oat flour

60g almond flour

40g quick gluten-free oats

5 tbsp coconut oil, melted

2 tbsp maple syrup

1-2 tbsp almond milk, if needed

Pinch of salt

FOR THE cream

½ can full-fat coconut milk (200ml)

110g raw cashews, soaked overnight

Zest of 2 lemons

3 tbsp lemon juice

70ml maple syrup

25g coconut oil

2-3 fresh peaches, sliced

Fresh blackberries

Fresh raspberries

Fresh mint leaves for decoration

METHOD

Preheat your oven at 160 degrees Celsius (320 F). In a medium bowl, combine oat flour, almond flour, quick oats, and a pinch of salt. Mix with a spoon then add maple syrup and coconut oil. Using the top of your fingers, knead the dough until firm. If the dough results too dry, add 1-2 tbsp almond milk. Place the parchment paper in a round pan (22-24cm diameter) with the removable bottom. With fingers, press the dough firmly, making sure you cover the whole pan, including the edges. Bake for 10-15 minutes, or until the edges are golden. Remove from the oven and cool completely before adding the filling.

 
In a blender, add coconut milk, soaked cashews, lemon juice and zest, maple syrup, and coconut oil. Blend on high speed until it's creamy. Pour over the cooled crust and place in the fridge for at least 2 hours or overnight. If you forgot to soak your cashews overnight, you can soak them for 2 hours in boiling water. This will speed up the process. Once the cream has firmed, decorate your tart with peach slices, fresh raspberries, blackberries, and mint leaves.