Maple Almond Peach Tart

• Shell
• 1 cup almond flour
• 1 1/4 cups oat flour
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• Filling
• 1 cup almond flour
• 2 tablespoons arrowroot powder
• 1/2 teaspoon salt
• 1/3 cup coconut butter
• 1/3 cup maple syrup
• 2 teaspoons pure vanilla extract

1. Crust:rnPreheat the oven to 350F and grease a pie or tart dish. Combine the almond flour, oat flour, and salt. Add the coconut oil and maple syrup, and stir until fully combined. Press the mixture into the prepared dish, poke some holes in the base with a fork, and refrigerate while you prepare the filling.
2. Filling:rnCombine the almond flour, arrowroot, salt, coconut butter, maple syrup, and vanilla. Spoon it into the chilled crust.
3. Topping:rn4-5 ripe peaches, slicedrnArrange the sliced peaches on the tart in a concentric circle.
4. Bake at 350F/180C for 40-45 minutes, or until the peaches are soft and the edges of the tart are slightly browned. Serve warm or cold (I like it best cold) with coconut whipped cream or vegan iced cream.

shell, almond flour, flour, salt, coconut oil, maple syrup, filling, almond flour, arrowroot powder, salt, coconut butter, maple syrup, vanilla

Taken from food52.com/recipes/34868-maple-almond-peach-tart (may not work)