blueberry peach summer tart

The first time I made this I couldn't even believe how good it was. The whole thing was truly an accident. I was trying to make cashew butter, and I gave up when it turned into a meal. So I put it into a container to use as such. The next day I decided to make a crust with it. I used the oven that time, to melt the butter, but I realized, as long as you start out with toasted cashews & you use room temperature butter, you don't even have to turn the oven on.

Also, the first time I made it I used a mixture of blackberries & raspberries, with blackberry jam, instead of peaches and peach jam. 



ingredients:
1/3 cup cashew meal. (Just pulse toasted cashews in food processor.)
1 tsp. butter at room temperature
1 small peach, chopped
1 handful of blueberries
1 tsp. peach jam

directions:
Place the cashew meal and the butter in a small ramekin, and using the backside of a spoon, mash the butter into the cashew meal until they're completely mixed together. Use your fingers to push the mixture into the bottom of the ramekin, as if it were a crust.

Place the chopped peach and the jam in a small (separate) bowl, and use a fork to mash the peach. Stir, and then place into the ramekin. top with blueberries. Stir, and enjoy.

7 comments:

  1. SO EASY!!! And it looks so so so scrumptious!!

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  2. ooooh! fruit tarts - i've been meaning to try to make one myself sometime.

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  3. Oh my yum. Don't tell my husband about this...it'll be all he'll ever want to eat again.

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  4. I forgot to mention, if you're a purist, and you don't want to use jam you can substitute honey.

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  5. that crust sounds amazing. i love the idea of it being "raw". yum.

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