Gluten-free Peach Blueberry Tart

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2 cups gluten-free all purpose flour

2 cups coconut sugar

1 teaspoon xanthan gum

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon sea salt

2 cups sliced peaches

1 cup blueberries

1 cup chopped pecans (or nuts of your choice)

1 cup butter, chopped into small pieces

2 tablespoons lemon zest

Preheat oven to 350 F.

In a medium size mixing bowl, add one cup of sugar, peaches, and spices to combine. Set aside.

Add flour, butter, pecans, one cup of sugar, and lemon zest in a food processor and pulse until it resembles crumbs.

Pour the crumbs into a 12" by 12" prepared round tart pan, spreading evenly to coat the bottom. Press crumbs down. Arrange peaches and blackberries on top (refer to picture).

Bake for 30 to 40 minutes or until a stick inserted into the middle comes out clean.

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