Enjoy fresh summer peaches in these easy to make tarts

CRUST

• 3/4 cup wheat free flour ( I used a combination of rice flour and spelt flour)
• 1 tbsp. agave syrup or maple syrup
• Pinch of salt
• 1/4 cup coconut oil
• 1-2 tbsp. cold water

For the crust, combine flour, syrup, salt and coconut butter. With a fork or hands work in the coconut butter. Add water slowly until it forms a dough and is no longer crumbly. Set aside while you prepare the filling.

FILLING

• 1 ripe peach, peeled and chopped finely
• 1 tsp. flour
• 6 tbsp. peach jam

Sprinkle peaches with flour and set aside

DIRECTIONS

Preheat oven to 375F
Line a muffin tin with paper cups.
Roll out dough to approximately 1/4 inch thickness. Using a round cookie cutter or a glass cut out 6 rounds.
Place rounds in a muffin tin.
Place 1 tbsp. peach jam in the bottom of each tart and top with peaches. Fold edges around fruit.  Bake at for 22-25 minutes.

Cool completely before serving
Makes 6 tarts

* you can substitute peaches with apricots and apricot jam