Gluten-Free Peach Cakes
Gluten-Free Peach Cakes
These summery gluten-free peach tarts combine a crispy quark-butter dough, vanilla cream cheese, juicy peaches, and honey. The perfect treat for the coffee table or to enjoy with ice cream.
Servings
6 or 12
servingsIngredients
- Bottom
1 can (250 g) quark
250 g soft butter
4 dl Gluten-Free Durra Flour Blend
0,5tspbaking powder
0,5 tl salt
- Accessed on
1 egg for lubrication
vanilla cream cheese
10–12 each peaches (5–6 peaches per half)
sugar
honey
Preparation
- Mix the softened butter and quark until smooth. Stir the baking powder and flour mixture into the mixture. Shape the dough into a thick rectangle and let it firm up, wrapped in plastic wrap, in the refrigerator for at least one hour before baking.
- Use half the dough if you want to make only 6 pastries; the entire batch of dough will make 12 pastries. Roll out the dough into a sheet about 3 mm thick. Use flour to help you. Flip the dough over, sprinkling flour on the table between each flip.
- Cut the dough into squares. Slice open the sides, leaving two opposite corners closed. Fold the strips of dough across each other to form the edges of the pastry. Especially in the summer, you can place the squares on a cutting board, for example, and put them in the freezer for a few minutes to harden again before cutting the edges.
- Brush the edges with egg. Spread just under a tablespoon of cream cheese in the center and arrange the peach slices on top. Sprinkle with a little sugar and drizzle a thin stream of honey evenly over the top.
- Bake at 200 degrees for about 15 minutes. Serve as is or with a scoop of ice cream.
