Ripened Peach Tart With a LÄRABAR Crust

Ripened Peach Tart With a LÄRABAR Crust

Here's an easy summer treat for you! I can hardly even call it a recipe, more like a problem-solver.

My problem: I bought 2 lovely peaches and left them on the counter to ripen...in 100-degree heat. The skins shriveled almost immediately, so I tossed them in the fridge to save their poor lives. Knowing that I wasn't likely to sink my teeth into an overly-ripened, borderline shriveled peach (are you hungry yet?), I rummaged around for a creative solution.

I found these tart pans a few years ago on a stoop in Brooklyn, because that's what you do when you want to get rid of nice things and bless casual passers-by. As excited as I was to find them, they've been sitting in the back of my cupboard (or in a box) ever since. 

So, let's recap the problem: 2 past-their-prime peaches and a stack of never-been-used tart pans. 

Hmmm.

Matty and I are obsessed with LÄRABARs (not an ad, we just really like them). They are made totally with fruit and nuts, no added ingredients or nasty stuff. We stock up and keep them in the fridge, or in the bottom of my purse for emergencies. I found two left from the week prior and considered their robust ability to change form and possibly become a crust. I'm telling you, these things are magic.

I'm sure you see where I'm going with this (if the big graphic up top didn't give it away), so I'll cut to the chase and give you the "recipe" below. Because honestly, what's more annoying than finding a recipe on Pinterest and having to scroll past all the introductory text before you get to the good stuff? Lesgo.

RIPENED PEACH TART WITH A LÄRABAR CRUST

Yield 2 Tarts

INGREDIENTS

2 LÄRABARs (I used Cashew Cookie & Blueberry since it's what I had on hand)
2 ripened peaches
Coconut Oil
Cinnamon
Honey
Coconut Milk (chilled, full fat)

METHOD

  1. Warm LÄRABARs in microwave 10 seconds at a time until soft and pliable.
  2. Use the back of a spoon to shape the bar into a crust, one bar per tart pan.
  3. Thinly slice peaches then use your hands to peel off the skin.
  4. Heat about a tablespoon of coconut oil in a skillet over medium heat. Add peaches and sprinkle with cinnamon. Cook for about 5 minutes, until softened.
  5. Distribute peaches in tart pans and drizzle with honey.
  6. To make coconut cream: Open chilled coconut (in the fridge overnight) and skim off the separated cream into a bowl. Add a tablespoon of honey, or to desired sweetness, and blend. 

Because we were losing sunlight and needed the photo, I topped the tarts with coconut cream that melted beautifully over the hot peaches. We didn't eat the tarts until later that night, so I chilled them for later. I imagine they are lovely hot, but they were amazing chilled. The perfect make-ahead dessert for all your summer gatherings.