Instructions
- Preheat oven to 400˚.
- Crust
- Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
- Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form.
- Add the applesauce and blend until a soft dough forms.
- Divide the dough into six equal pieces and use your fingers to press the dough into six mini tart pans (or one 9-inch tart pan if you don’t have mini shells), making sure the dough rises slightly above the edges of each pan.
- Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
- Bake the tarts for 10 minutes, until they start to brown at the edges.
- Remove from the oven and cool the crusts to room temperature.
- Reduce the oven heat to 375˚.
- Filling
- Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
- Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
- Divide the almond custard evenly between the cooled tart crusts.
- Pit and slice the peaches into ¼-inch-thick half-moons.
- Fan the peach slices across each tart crust.
- Whisk the jam with 1 tablespoon of water to make a glaze. Brush the peaches with the glaze using a pastry brush.
- Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges.
- Serve immediately. Leftover tarts can be refrigerated in an airtight container for up to 3 days, though the peaches may brown slightly.
Makes: 6 mini tarts (or one 9-inch tart).
