In a food processor, combine sugar, flours, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.)
Preheat oven to 400°. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack before using.
Bring 4 cups water to a boil. Make a thin, X-shaped slit in the bottom of each peach. Submerge peaches in boiling water for 30—60 seconds, then remove and immediately plunge into ice water. When cool, remove skins. Thinly slice peaches.
When crust is cool, remove pan sides and place on a serving plate. Spread with Yogurt Cream. Arrange peach slices and raspberries in alternating rings. Brush with glaze.
Recipe Notes
Nutrition Facts
Peach Melba Tart
Amount Per Serving
Calories 168
% Daily Value*
Cholesterol 1mg0%
Sodium 31mg1%
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.