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Hazelnut Frangipane Tart With Peaches and Creme Fraiche (Grain Free)
DELICIOUSLY ORGANIC19Ingredients
55Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 cups almond flour
- 1 tsp. coconut flour
- 1/4 cup honey (I used clover)
- 1/2 tsp. unflavored gelatin (I prefer Bernard Jensen)
- 3/4 tsp. sea salt (Celtic)
- 1 stick unsalted butter (cold, cut into tablespoons)
- toasted hazelnuts (or 1/3 cup plus 2 tablespoons dehydrated, skins removed, divided)
- 1 tsp. coconut flour
- 1/4 tsp. sea salt (Celtic)
- 4 Tbsp. unsalted butter (room temperature)
- 3 Tbsp. honey (I used clover)
- 1 large egg
- 1/2 cup heavy cream (you can substitute with whipped coconut milk)
- 2 Tbsp. honey (I used clover)
- 1/2 tsp. vanilla extract
- 3/4 cup creme fraiche (see recipe above in the post)
- 3 peaches (skins removed, cut in half, pits removed, click here for a step-by-step video)
- 3 Tbsp. apricot jam (or orange marmalade)
- 1 Tbsp. lemon juice
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