A 4″ ceramic tart pan is one my favorite pans when baking for one.
Use your favorite tart or pie crust recipe and cut it in half if it’s for full sized. I make a crust without exact measurement because it’s such a small amount of crust and it’s also pretty forgiving I find. It’s hard to mess it up badly enough that it doesn’t still taste good. I generally wing all of my recipes when I make tarts. Here my go crust recipe.
Cinnamon Coconut Oil Tart Crust of Unexactness
1/3 cup of flour AKA 2 handfulls of flour
1 pinch of salt
1 teaspoon full of brown sugar
1 teaspoon or palm full of cold water
2 mildly heaping teaspoons coconut oil (sometimes it takes more or less I am not actually measuring, just using spoonfuls.)
In a cerial bowl with a teaspoon gather and mix all ingredients until it forms a dough. (fix mistakes by adding more flour or coconut oil)
Place the crust into the tart pan and press into place with your fingers gently(Gently I say!), dust with cinnamon.
Peach Berry Cheese Tart
You can change this up for other fruit, apples, strawberries, cherries to name a few. On top of the crust is a layer of cream cheese with a bit of sugar and a drop of vanilla. Then brush the top of the cream cheese with strawberry jam or preserves before arranging fruit or berries to cover the cream cheese. Place on a cookie sheet in case of spills caused by juicyness and bake at 375 for 25-30 minutes.
I wanted to do something special with my last peach and nectarine. So I adapted a recipe using a few other ingredients on hand as well. I traded out some of the butter for coconut oil in the cake for flavor and kept the streusel using butter so it would brown nicely. I exchanged some of the flour for almond flour , more so in the topping so it wouldn’t interfere with the rise of the cake and this was my result. It’s really delicious.
- 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. cold unsalted butter, grated into small pieces
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 3 1/2 Tbs. coconut oil, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 ripe peach, pitted and sliced thin
- 1 ripe nectarine, pitted and sliced thin
Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Adjust to 325°F if using a glass baking dish.
For the streusel stir together the flours, sugars and cinnamon in a bowl. Grate the butter over the top and, using your fingers, rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together both flours, sugar, baking powder and salt. In another bowl whisk together the egg, melted oil, milk and vanilla until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots but do not over mix.
Pour the batter evenly into the prepared pan. Arrange the peach slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Makes one 9-inch cake.