Farm Fresh Raw Peach Tart

Labor Day weekend is just ahead and it’s known to be the last big hurrah of the summer. With that in mind we wanted to make certain that we “cooked” up the very best recipes for your barbecue weekend. Ditch the pies, cookies and other sugary treats and opt for this Farm Fresh Raw Peach Tart, which is truly a slice of heaven.

The key to this recipe is the ripe succulent peaches that are overflowing at the supermarket and local farmstands. I sourced the peaches for this recipe from Ela Family Farms in Hotchkiss, CO and boy can you tell that these peaches didn’t travel very far!

Sliced peaches on top of the Raw Peach Tart in a blue pie pan

Whether buying peaches from your farmer or grocery store, the key is knowing which ones to choose. A quick tip for picking peaches is to use your schnoz. Yes, your sniffer! A peach is ripe and ready to be eaten when you can smell it’s sweet ripe fragrance.

We hope you enjoy this decadent guilt-free treat. Please share this recipe with your family and friends and spread the love.

Leave a comment below and tell us how you’ve indulged in your love of peaches this summer.

To a long and blissful summer weekend,


P.S. – Looking for other yummy recipes to share with friends this weekend? Check out the Raw Carrot Beet Salad , a family favorite in Jules’s house! Or how about our Farm Fresh Baba Ganoush.

Farm Fresh Peach Tart


  • 1 1/2 cup raisins
  • 1 1/2 cup dates
  • 1 1/2 cup raw pecans
  • 1/2 tsp sea salt
  • 1/2 -1 tsp cinnamon
  • 2-3 fresh organic peaches
  • 1 fresh organic nectarine
  • Juice of 1/2 lemon
  • 1-2 peaches, sliced

In a food processor fitted with an S blade, combine raisins, dates, raw pecans, sea salt and cinnamon until smooth. Press mixture evenly into a tart dish and refrigerate for 30 minutes or until the crust is hard. Meanwhile, in a high-speed blender, combine peaches, nectarines and lemon juice. Pour into chilled crust. Top with sliced peaches. Refrigerate for at least 1 hour before serving. Enjoy!

Related Posts

Leave a Comment