Peach, Apricot & Plum Fruit Tart with Gluten-Free Almond Crust
1 cup almonds
1 cup gluten-free flour (we used gluten-free oat flour)
2 tablespoons coconut sugar
1/2 teaspoon salt
1/3 cup Earth Balance® Soy Free Buttery Spread
1/4 cup almond milk
1 cup sliced peaches
1 cup sliced plums
1 cup sliced apricots
2 tablespoons Earth Balance® Soy Free Buttery Spread, melted
Add almonds to the bowl of a food processor, and pulse into a fine meal.
Add flour, sugar and salt, pulsing to combine.
With processor running, stream in melted Earth Balance® Soy Free Buttery Spread, followed by almond milk.
Lightly grease a tart pan with Earth Balance® Soy Free Buttery Spread, and press the dough mixture into the sides and bottom of the pan. Freeze for at least 15 minutes, or overnight.
Preheat oven to 350°F.
Arrange fruit slices, and drizzle with melted Earth Balance® Soy Free Buttery Spread. Bake for 35-45 minutes, until crust is golden brown. Allow to cool before slicing and serving.