Healthy Peach Tart with Shortbread Crust

Peach Tart with Shortbread Crust

Shortbread: so simple, so delicious, so….fattening.

Not this time!

I took a very daring move.  Avocado is used as a partial-substitute for butter in some baked goods.  Usually, these baked goods are stronger flavoured things like banana bread, with some of the butter still being left in the recipe.  I decided to go all out–I was already fairly convinced that this gamble was going to be a flop, so why do it half-heartedly?

Healthier Peach Tart with Shortbread Crust-avocado

It worked!  The ingredient that pulled off the shortbread crust was the almond extract.  I almost thought I was going to have to add more sugar, but the almond extract added plenty of sweetness.  The other good news?  The vibrant green of the crust does become more dull as it bakes.

The peaches boiled down with a little honey?  Well, I never questioned that portion of the recipe.

The Recipe

Ingredients

The Crust

1/2 c mashed, ripe avocado

1/2 c whole almonds,

3/4 c all-purpose flour

1/8 c sugar

1 tsp almond extract

The Filling

1 1/2 c frozen peach slices

1/8 c honey

2 tsp cornstarch

Servings: 8

Heat oven to 375oF.  While the oven is preheating, chop the almonds in a food processor until only small pieces are left.  Add the avocado, flour, sugar, and almond extract to the almond in the processor.  Blend until well mixed.  Press into a greased 9″ pie pan.  Bake for 8-10 minutes.  If the crust bubbles up, press it back down while still warm.

While the crust is baking, place the peaches and honey and cornstarch in a pot on the stove over medium heat.  Continue cooking and occasionally stirring until it is slightly thickened.  Pour the filling into the crust, and bake for approximately 10 minutes, or until the filling has thickened and set, and the crust is lightly browned around the edges.

Allow to cool, and enjoy!

Mmm, glowing peaches.
Mmm, glowing peaches.
All ready to be eaten!
All ready to be eaten!

peach tart with healthy avocado shortbread crust

Adorable tart peeking out from under flowers from my boyfriend.
Adorable tart peeking out from under flowers from my boyfriend.
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13 thoughts on “Healthy Peach Tart with Shortbread Crust

    1. Thanks for sharing this! If I were you, I would wait until peaches are in season for you. Only a few things would work well with this crust, because it does have a distinct flavour.

        1. I’ve never had persimmons before, so I cannot say. Pears would be alright, but I think peaches would be better. The pears might be a little too blandly sweet, and the crust would be distracting. Maybe blackberries, if you don’t make it too sweet?

  1. Hmm, Avocado substitute sounds interesting, I may have to try that for a chicken pot pie crust.

    1. Hmm. I haven’t eaten or made many quiches, so I am having a hard time imagining the flavours. However, I’m not sure this substitute would be the best. It worked for this recipe because I could include almond extract to distract from the avocado flavour. Maybe if you included more of the herbs that you are using in the quiche, in the crust?
      If you try it, let me know how it goes!

    1. I also once substituted avocado in for butter in a recipe for lime-coconut sugar cookies…the colour was very unappealing, but the cookies were definitely interesting. A little less “simply sweet” and a little more “flavourful”.

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