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Close up of a Strawberry Peach Tart on Maple Shortbread Cookie Crust in a round, white ceramic baking dish.

Strawberry Peach Tart on Maple Shortbread Cookie Crust

  • Author: Shanna Mallon
  • Yield: Makes one 10-inch tart 1x


  • 1 3/4 cup einkorn flour
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, cold and cubed
  • 1/4 cup Organic Grade B Maple Syrup
  • 1/2 cup strawberry basil jam (or whatever strawberry jam you like)
  • 2 ripe but firm peaches, washed and sliced into half circles
  • Extra coconut sugar, for sprinkling (optional)


  1. Preheat the oven or a large convection toaster oven to 350F. Generously butter (and/or line with buttered parchment if you like) a tart pan (I used a 10-inch pan). 
  2. In a food processor, pulse together 1 3/4 cup einkorn flour with 1/2 teaspoon salt. Add cubed butter and pulse until it starts to come together. Add 1/4 cup pure Grade B maple syrup; pulse until mixture starts grouping together like a ball of dough. Turn off machine, gather together dough and roll out on a floured surface. Place in tart pan, pierce all over gently with a fork and bake for 14 to 18 minutes.
  3. Remove tart crust from oven when it’s just slightly golden. Dollop on 1/2 cup of jam, spreading a layer all over the crust. Top with sliced peaches, organizing them in a round. Bake again for 3 to 6 minutes, until the jam is bubbly and the peaches are just getting soft. Let cool before slicing and serving.


As always, you are free to replace einkorn flour with spelt or another wheat-type flourhere. You may want to lower the flour amount to 1 1/2 cups if you do. Also, while we used peaches, you could also swap a different fruit, and we’d love to hear what you come up with.