Ingredients
- 1 ½ cups pecans
- ¾ cup coconut
- 2 tablespoons unbleached white flour*
- ¼ teaspoon salt
- 2 tablespoons coconut (or dairy) butter
- 4 tablespoons maple syrup
- 8 fresh, ripe peaches
- 1 tablespoon raspberry preserves or agave
Directions
- 1Preheat oven to 325° F. Lightly brush a baking sheet or removable bottom, individual tart pans with coconut or dairy butter and set aside.In a food processor combine the pecans, coconut, flour and salt. Process, using an on-off motion, until finely ground. Add the butter and maple syrup and process again until the mixture is sticky.
- 2Divide the crust mixture into 6 equal portions, and roll these into balls. Press the balls out on the baking sheet into even rounds that are about ¼ inch thick. They may be spaced near each other as they do not spread. Alternatively, press the crust into the lightly buttered tart pans.
- 3Bake the crusts in the preheated oven until just firm and very lightly browned, about 20 minutes. Remove from the oven and allow them to cool briefly. Using a metal spatula, remove the crusts from the pans and set aside to cool completely on a cake rack.
- 4Peel the peaches and quarter them to remove the flesh from the pits. Slice the peaches into very thin slices and arrange them in a double (or even triple) layer of spirals over the crust. Brush with a tiny bit of raspberry jam or agave syrup if a glistening finish is desired. Serve within 2 hours.
