Peach Melba Tart
  • 1/4cup date sugar
  • 1cup whole-wheat pastry flour
  • 1/2cup almond flour
  • 1/3cup coconut oil
  • 1/8teaspoon salt
  • 1 1/2tablespoons water
  • 1/4teaspoon lemon juice
  • 1/2pound fresh peaches
  • 1/2cup Yogurt Cream Blend
  • 6ounces fresh raspberries
  • 2tablespoons Citrus Glaze, warmed
  1. In a food processor, combine sugar, flours, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.)
  2. Preheat oven to 400°. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack before using.
  3. Bring 4 cups water to a boil. Make a thin, X-shaped slit in the bottom of each peach. Submerge peaches in boiling water for 30—60 seconds, then remove and immediately plunge into ice water. When cool, remove skins. Thinly slice peaches.
  4. When crust is cool, remove pan sides and place on a serving plate. Spread with Yogurt Cream. Arrange peach slices and raspberries in alternating rings. Brush with glaze.
Recipe Notes
Nutrition Facts
Peach Melba Tart
Amount Per Serving
Calories 168
% Daily Value*
Cholesterol 1mg 0%
Sodium 31mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 168 cal, 48% fat cal, 9g fat, 6g sat fat, 1mg chol, 2g protein, 20g carb, 3g fiber, 31mg sodium