Peach and Cherry Tart with Hatch Green Chile Custard

Use peaches, cherries, and fresh green chilies for the tarts and custards in this recipe.



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


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



  1. In a medium bowl, whisk together dry ingredients.
  2. 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.
  3. Line an 8-inch bottom-release tart pan with parchment paper. Spray vegetable oil on the pan’s sides and dust with flour.
  4. 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.
  5. 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.


  1. 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.
  2. In a medium bowl, whisk together egg, sugar, vanilla or almond extract, flour, cinnamon, cardamom, and salt.
  3. Add the butter mixture quickly and whisk vigorously to create an airy, fluffy custard.
  4. Stir peaches and cherries into custard and pour into the cooled crust. Distribute fruit evenly with a fork.
  5. 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.
  6. Garnish with thinly sliced almonds. Serve chilled.

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