Peach and Cherry Tart Cups

It’s the 6th birthday of The Recipe Redux and we’re celebrating by sharing healthier small bite desserts!

peach cherry tart cups

I made these delectable, perfectly-summery, and festive peach and cherry tart cups that are great for any celebration that were inspired by Cooking Light’s Peach – Thyme Galette.

peach cherry tart cups 6

The recipe looks pretty daunting but it’s pretty simple for being a homemade baked dessert.

Start by preparing the dough, no fancy or high tech kitchen gadgets needed here.  It just needs to sit in the freezer for 10 minutes compared to an hour for most dough recipes.

Then roll out the dough, portion it into a muffin pan, add the fruit, and bake.

See?! Couldn’t be more simpler.  Or guilt free. It’s made with plant-based fats, whole grains with very little added sugar {and if you’re fruit is super ripe and in season, you could probably omit it altogether}.

peach cherry tart cups 8

Peach and Cherry Tart Cups

Makes: 12

Ingredients:

6 tablespoons ice cold, divided

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1/4 cup coconut oil

1 2/3 cups whole wheat pastry flour, divided

1/4 cup oat flour

1/4 teaspoon kosher salt

4 tablespoons turbinado sugar, divided

1 1/2 tablespoons corn starch

6 ounces frozen dark cherries*

8 ounces frozen peach slices*

2 tablespoons apricot preserves*

Directions:

Preheat the oven to 400 degrees. Spray a muffin pan with non-stick spray.

In a small bowl, add 4-5 tablespoons of water, vinegar, vanilla and 1/3 cup flour and combine with a fork to make a slurry.

Place the coconut oil in the freezer for about 5-10 minutes so it becomes cold.

In a medium bowl, combine the oat flour, salt, remaining 1 1/3 cups whole wheat flour, and 2 tablespoons of turbinado sugar and whisk together. with a pastry blender, or two knives, cut in the cold coconut oil until it resembles course crumbs with the flour mixture.

Add the slurry, being careful not to over mix.

Turn out onto a lightly floured surface, kneading about 5 times. Roll it into a ball and wrap with plastic wrap. Freeze it for about 10 minutes.

Remove the dough, let stand for about 1 minute at room temp. Using a floured rolling pin, roll out the dough until it is about 1/4 inch thick.  Cut with a large biscuit cutter and place each round into the prepared muffin pan.

In a small bowl, combine the cornstarch, remaining 2 tablespoons of sugar, and the peaches and cherries. Toss to combine. Evenly distribute the peaches and cherries mixture into each cup.

In a ramekin heat the apricot preserves with the remaining tablespoons of water for about 10-15 seconds. Stir to combine and brush over each cup.

Bake for about 30-40 minutes or until the crust becomes golden brown.

peach cherry tart cups 7

I made a few notes in the recipe for some of the ingredients* that I want to explain a bit:

I used frozen fruit because the fresh was just perfectly eaten on their own, and I had some frozen on hand. But definitely substitute with fresh if you have it.

For the apricot preserves, you could really use any flavor but I really prefer brands that don’t have any added sugars, sweetened with only fruit or even a bit of fruit juice.

I hope you get to make this at your next gathering or even for yourself when you need that much deserved healthy treat at the end of the day!

xo,

Becca


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