Summer Peach Tart

Ingredients:

9 pitted dates
1 cup toasted pecan pieces
1 cup almond meal
2 tsp. coconut oil
1 tsp. cinnamon
pinch of salt

 cream layer
 dairy free option: coconut whipped cream Creme Fraiche option:
1/2 cup creme fraiche
1/4 cup powder sugar
1/4 cup muscavado sugar
2 Tbsp. corn starch
3 large/4 small ripe peaches
2 Tbsp. fresh lemon juice
toasted pecans, granola, turbinado etc. for garnish

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For the crust, pulse all ingredients in the food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment lined, 9'' or 10'' springform pan.

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Make your cream layer. Follow the directions for the the coconut whipped cream. Otherwise, whisk together the creme fraiche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust, if it looks too loose, add another Tbsp. or two of powdered sugar. Spread the cream layer over the crust.

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Peach topping:  Halve and pit the peaches and slice them thin. Layer the peaches in concentric circles, starting against the outer edge and then starting again with another circle, inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans, granola, turbinado or whatever you wish. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut into slices.

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Store covered in the fridge. Should be enjoyed within 3-4 days. The colder it is, the easier it will be to get clean slices.