Peach tart with pistachios and cardamom

This spicy-sweet dessert features an almond-flour crust.

Fresh peaches provide most of this vegan tart’s sweetness, in addition to vitamins A and C, says Julia Heffelfinger, a Denver-based recipe developer. The fruit is layered between a creamy, cardamom-flecked filling and crunchy, roasted pistachios.

Serves 8
Prep time: 15 minutes

Photography and styling by Jenny Huang


1 teaspoon pistachio or almond extract
½ teaspoon ground cardamom
2 drops green food coloring (optional)
2 small ripe peaches, halved, pitted, and cut into ¼-inch thick wedges
2 tablespoons shelled, roasted pistachios, coarsely chopped
Coconut sugar, for sprinkling


In a small bowl, whisk the pistachio or almond extract with the cardamom and 1 teaspoon of water.
In a medium bowl, whisk the cardamom mixture into the almond milk pudding. (The pudding will be stiff at first.) Whisk in green food coloring, if using. Spread the pudding in the almond tart crust.
Arrange the sliced peaches on top of the tart. Sprinkle with chopped pistachios and coconut sugar. If you used a tart pan with a removable bottom, remove the sides. Using a sharp chef’s knife, slice into 8 wedges and serve.