1 tbsp tapioca starch (or if you are not grain free: cornstarch)
½ tsp roasted cinnamon
zest of 1 lemon
Garnish: 1 tbsp Coconut Sugar, 1 tbsp Almond Flour, 2 tbsp of Jam
Instructions
Preheat oven to 350F.
Oil two 6" tarts pans well. Mix the dough ingredients with 1 tsp vanilla.
Divide the dough into 2. Shape the dough into the pie crust. (you can also use one 9" tart pan instead).
Bake crust for 8-9 minutes. (The crust will rise, just press it down!)
Cut peaches into thin slices - as thin as possible. Mix with coconut sugar, cornstarch, cinnamon and lemon. You can add more sugar if your peaches aren't sweet enough.
Arrange the peaches so they are overlapping each other forming a circle (see pictures above).
Sprinkle 1 tbsp coconut sugar and almond flour over.
Return to the oven for 5-10 minutes.
Mix 2 tbsp of jam with a little hot water. Brush the tart shell and peaches! Serve with ice-cream/cream.