A refreshing and unexpected combo come together in this Paleo Peach Basil Tart! Let’s dig in to this and a few other fabulous farmer’s market creations from some of my blogger pals!

Paleo Peach Basil Tart

Is there annnyyyything better than the flavors of farm fresh peaches in the summer? I think not, friends. This week, a few of my blogger pals and I decided to team us for a Farmers Market Collaboration and we’re sharing our favorite seasonal creations with ingredients that we picked up at the market! WELCOME SUMMER!

I’ll share the recipe for this divine little tart below, I actually made it as a birthday treat for myself last week. Alas, the celebration continues, my friends. The base or crust for this tart is a spin-off of my favorite Chocolate Chip Cookie Cashew Bars and is filled with tender peaches and basil ribbons! This recipe has a bit more ingredients than my usual, but it’s WELL worth it!

I snagged the luscious basil at a local farm nearby, Little Peace Farm. The local, organic peaches were scored at my local health food market, Healthy Habits Natural Market. Hooray for farmers & small businesses!

Before you start getting everything out to make the tart, check out the fabulous farmers market creations by my favorite blogger buds for our #foodiefarmersmarket creations! Make sure to tag us on social media with your farmers market finds!

Aglio Olio Zoodles with Veggies and Shrimp by Jess Larson with Plays Well With Butter

Cherry Caprese Pasta Salad by Kara Golis with Byte Sized Nutrition 

Roasted Beet and Goat Cheese Salad by Ellie O’Brien with Hungry By Nature

Raspberry Lemon Kombucha Sangria by Kelsey Preciado with Little Bits Of

Tomato Jicama Salad by Kelly Nardo with Eat the Gains 

Grilled Chicken Breasts with Peach Jalapeno Salsa by Chrissa Benson with Physical Kitchness 

Let’s get to that Paleo Peach Basil Tart!

WHAT YOU’LL NEED (increments below in the printout):

Peaches

Cashew meal

Coconut flour

Coconut sugar

Cashew butter

Coconut oil

Egg

Vanilla

Sea salt

Lemon juice

Tapioca starch

Fresh basil

WHAT YOU’LL DO:

Preheat oven to 375 degrees.To make the crust, begin by making your cashew meal. Add the cashew pieces into a food processor (or blender) and pulse until they’re a fine meal. While this is processing, melt the coconut oil and crack and whisk your egg into a separate bowl.

Next, add cashew meal, coconut flour, and coconut sugar into a bowl and whisk to combine. Add in the cashew butter, coconut oil, whisked egg, and vanilla. Mix to combine everything well. Press the crust mixture into tart pan and place it into the fridge while you prepare the filling.

To make the filling, begin by slicing the peaches and removing the pits. Add them into a bowl with the coconut sugar, lemon juice, tapioca starch, and basil ribbons. Mix well until all of the peaches are coated and glossy.

Remove the tart shell from the fridge and pour the peach mixture inside. Place the tart in the oven for 25-30 minutes, or until the edges of the crust are golden brown and the peach filling begins to bubble. Allow this to cool for at least an hour before slicing!

xoxx,

Miss AK

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Paleo Peach Basil Tart

• Prep Time: 25 mins
• Cook Time: 30 mins
• Total Time: 55 mins
• Yield: 10 1x

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Ingredients

• For the crust:
• 1 c. cashew meal (about 1 c. cashew pieces)
• 1/2 c. coconut flour
• 1/3 c. coconut sugar
• 1/2 c. cashew butter
• 2 tbsp. coconut oil, melted
• 1 egg
• 1 tsp. vanilla
• 1 pinch sea salt
• For the filling:
• 5 medium or 6 small peaches
• 1/2 c. coconut sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. tapioca starch
• 1 Tbsp. basil ribbons

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Instructions

1. Preheat oven to 375 degrees.
2. To make the crust, begin by making your cashew meal. Add the cashew pieces into a food processor (or blender) and pulse until they’re a fine meal. While this is processing, melt the coconut oil and crack and whisk your egg into a separate bowl.
3. Next, add cashew meal, coconut flour, and coconut sugar into a bowl and whisk to combine. Add in the cashew butter, coconut oil, whisked egg, and vanilla. Mix to combine everything well.
4. Press the crust mixture into tart pan and place it into the fridge while you prepare the filling.
5. To make the filling, begin by slicing the peaches and removing the pits. Add them into a bowl with the coconut sugar, lemon juice, tapioca starch, and basil ribbons. Mix well until all of the peaches are coated and glossy.
6. Remove the tart shell from the fridge and pour the peach mixture inside. Place the tart in the oven for 25-30 minutes, or until the edges of the crust are golden brown and the peach filling begins to bubble. Allow this to cool for at least an hour before slicing!