This recipe will give you another reason to gather around with your loved ones. We teamed up with friends and culinary poets Our Food Stories for a gluten-free peach-apricot tart to be enjoyed with Les Métrofolies, our Chinese black tea Master Blend with zesty orange and creamy vanilla.

Get inspired by their beautiful photo montage and discover the original recipe below.


Ingredients for a 24cm-ø-tart pan.

Gluten-free Coconut Rice Flour Short Pastry

  • 170g white rice flour
  • 70g grated coconut
  • 125g cold butter
  • 50g coconut sugar
  • 1 egg (size M/L)
  • 1 pinch salt


  • 4 large apricots
  • 1-2 peaches
  • 1 tsp rose water (optional)
  • 1-2 tbsp maple syrup
  • 50ml heavy cream
  • 75g creme fraiche
  • 1 tbsp cornstarch
  • 1 egg
  • 1-2 tbsp maple syrup (or honey)
  • 1 pinch ground vanilla (or vanilla extract)


  • 1 tbsp grated coconut
  • 1-2 sprigs lemon verbena (optional)


Blend rice flour, grated coconut, salt and coconut sugar, then cut the cold butter in small cubes and knead everything for 1 minute, then knead in the egg. Shape short pastry to a flat brick and leave in the fridge for at least 1 hour. Afterwards grease and flour your tart pan. Roll out the gluten-free coconut rice flour pastry on a piece of floured baking paper (also flour the pastry a bit), then place the tart pan on top and flip the pastry (together with the baking paper) upside down. Press the pastry lightly on the tart pan and fill the gasps with pastry leftovers. Prick the bottom of the short pastry several times with a fork.

Now preheat the oven to 180°C (360°F) top-bottom-heat. Then blanch the peaches for 30 seconds (or longer, depending on the ripeness of the peaches) – but carve an „X“ on the bottom of each peach before. Then refresh the peaches in ice water and remove the skin and cut into wedges. Afterwards wash the apricots, halve, decore and cut in wedges as well.

To prepare the vanilla filling you need to beat the heavy cream, 2 tbsp maple syrup, ground vanilla and egg for a moment, then beat in the cornstarch. Fill the vanilla mixture on the bottom of the tart and decorate the peach and apricot wedges on top. In the end brush the wedges with a mixture of the rose water and maple syrup and bake the tart for 30-35 minutes. Let the gluten-free apricot peach tart cool down on a cooling rack, before you remove the outer part of the tart pan. At last sprinkle grated coconut on top and decorate with lemon verbena leaves.





Find the full article and photo montage on Our Food Stories.