Peach Tart with Sweet Almond Oil Crust

Cooking Instructions

  • Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
  • Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
  • Then add the water progressively, enough for the dough to detach from the bowl and form a ball.
  • Let it rest for 1 hour at room temperature before using.
  • Preheat your oven at 350 F.
  • Roll your dough and place it in molds. Make holes with a fork at the bottom.
  • Sprinkle with the almond powder (or if you prefer, place the almond powder on top of the fruit).
  • Cut the apricots open and remove the pits. Slice them (if using peaches, you can peel them too) and arrange the fruit on top.
  • Pour the honey over the fruit and add the chopped pistachios.
  • Bake for 30 min for the tartlets, a little longer for a bigger tart.
  • Remove and let cool. Drizzle raspberry balsamic over the top.
Recipe by: Béa of modified by Vita Sana


Almond Oil Crust:

  • 1 1/3 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/3 cup organic fine cane sugar (try Essential Cane Lemon flavored for a twist)
  • 1/8 tsp salt
  • 1/3 cup Vita Sana almond oil (or olive oil, for a variant)
  • 1/3 cup cold water (perhaps an extra Tbsp)
Fruit Topping:
  • 2 large peaches and 2 to 3 apricots (or 8 apricots, according to size)
  • 2 Tbsp unsalted pistachios, chopped coarsely
  • 4 Tbsp almond powder
  • 4 Tbsp honey
  • 2 Tbsp Vita Sana Raspberry Balsamic


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