Brunch or dessert: you choose! This traditional rustic French recipe for a fruit-filled baked custard-based tart is made with fresh sliced peaches and blueberries. It's gluten-free with sugar-free options!
1 teaspoonbutter,to grease the skillet or cake pan
gluten-free flour,to dust the skillet
1largepeach,pitted and thinly sliced
½cupsugar or 0-calorie sweetener
1tablespoonpure vanilla extract
½cupgluten-free flour blend,with xanthan gum
1tablespoonpowdered sugar or powdered erythritol, for garnish
Preheat oven to 375° F. Coat a skillet or a 10-inch cake pan with butter, then dust with gluten-free flour.
Arrange fruit on bottom of skillet. Begin with a layer of peach slices arranged concentrically and sprinkle blueberries on top.
Whisk together cream, milk, sweetener, eggs and vanilla in a mixing bowl until smooth
In a separate bowl, combine gluten-free flour, baking powder and salt. Whisk the dry ingredients into the cream mixture until combined and no lumps remain. Alternatively, put both wet and dry ingredients in a blender and process until well combined.
Pour the batter over the peaches and blueberries in the skillet.
Place in the middle of the oven and bake for 35 minutes until golden and puffy.
Cool on a wire rack for a few minutes. The top will fall slightly and settle. Dust with powdered sugar, if desired.
Serve warm. If serving for breakfast, drizzle with maple syrup, if desired, but it's sweet enough without. If serving for dessert, consider whipped cream or ice cream.