Use peaches, cherries, and fresh green chilies for the tarts and custards in this recipe.
Ingredients
CRUST
¾ cup all-purpose gluten-free flour, plus a pinch for dusting
¼ cup gram flour (chickpea flour)
¼ teaspoon cinnamon
¼ teaspoon cardamom
Pinch of sea salt
¼ cup palm sugar or granulated sugar
1 tablespoon brown coconut sugar
6 tablespoons unsalted butter
¼ teaspoon almond extract
FILLING
6 tablespoons unsalted butter
2½ tablespoons New Mexico green chile, roasted, peeled, seeded, and chopped
1 large cage-free egg
¼ cup palm sugar
½ teaspoon vanilla or almond extract
3 tablespoons all-purpose gluten-
free flour
¼ teaspoon cinnamon
¼ teaspoon cardamom
pinch of salt
2 cups pitted and sliced peaches, at room temperature
½ cup cherries, pitted and halved
1 tablespoon sanding sugar or granulated sugar
¼ cup thinly sliced toasted almonds, for garnish
Method
CRUST
- In a medium bowl, whisk together dry ingredients.
- In a small saucepan, melt the butter over medium heat. Stir in almond extract. Pour over dry ingredients and mix with a fork to create a crumbly dough.
- Line an 8-inch bottom-release tart pan with parchment paper. Spray vegetable oil on the pan’s sides and dust with flour.
- Flatten dough into the prepared tart pan. Push it into the corners and up the sides using the bottom of a 1-cup metal measuring cup. Trim any excess dough and create a neat, fluted edge. Use a fork to gently prick holes into the bottom of the crust.
- Bake tart crust at 350° for 12–15 minutes until golden. Remove from oven and allow to cool completely, then refrigerate while making the filling.
FILLING
- In a small saucepan, melt the butter over medium heat and cook until it starts to brown. Remove from heat and stir in the chile. Let cool for 10 minutes.
- In a medium bowl, whisk together egg, sugar, vanilla or almond extract, flour, cinnamon, cardamom, and salt.
- Add the butter mixture quickly and whisk vigorously to create an airy, fluffy custard.
- Stir peaches and cherries into custard and pour into the cooled crust. Distribute fruit evenly with a fork.
- Sprinkle tart with sanding or granulated sugar. Bake at 350° for 25 to 30 minutes until custard is firm. Allow to cool completely before cutting.
- Garnish with thinly sliced almonds. Serve chilled.
