Juicy peaches, sweet almonds, light and buttery tart, all topped with a double-dollop of Salted caramel ice cream. Trust us when we say you'll want a large slice of this one.
6 tablespoons coconut oil
210g cups all-purpose flour (or 50/50 with ground almonds)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
170g cup plus 2 tablespoons sugar ( sugar alternative such as agave syrup also can be used)
1 large egg
150ml cup milk
1 teaspoon pure vanilla extract
3 fresh peaches sliced
Preheat oven to 180 degrees. Grease a 10-inch pie plate. Sift flour, baking powder, ground almonds and salt together into a medium bowl.
Put the egg and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add coconut oil, milk and vanilla extract.
Gradually mix in the flour mixture. Transfer batter to the buttered pie plate. Arrange the sliced peaches on top of batter, as close together as possible. Sprinkle remaining 2 tablespoons sugar over it.
Bake the tart for 10 minutes. Reduce oven temperature to 165 degrees. Bake until golden brown and firm to the touch, about 1 hour. Leave to cool in the pie dish on a wire rack.
Serve with a double dollop of Oppo Salted caramel ice cream and enjoy ✨