June 18, 2012

Guest Post by Golubka: Peach and Raspberry Summer Tart

Bonjour de Provence!

We flew from Helsinki to Marseille on Saturday and were greeted by a hot and sunny weather. We are visiting my brother here in Southern France and then heading off to Paris before flying back home to Sydney. But before I share photos from our time here in the sunny Provence, I am truly honoured to introduce you to Anya from a blog I hope many of you are already familiar with, Golubka.

I adore Anya's creativeness in the kitchen: she is not only an incredibly talented cook, she also knows the art of styling and taking beautiful photos. Her raw food creations are beyond amazing and her recipes are always original, healthy and delicious.

I'm sure you'll enjoy this summery tart as much as I do! I am planning to try this recipe at first chance. Thank you again Anya!

Hello there! It's a true honor to be a guest here. 

Writing a food blog centered around mostly raw recipes, I am often asked about cooked alternatives for many of my raw dishes, especially those that involve a dehydrator. Recently, I've been experimenting with recipes, where both raw and cooked preparation is possible. As a result, I've become very intrigued by gluten free and vegan baking, to the point where I bake something new almost every day. It's fascinating how easy it is to avoid products like butter, eggs, refined sugar, and wheat by thinking a bit outside the box and instead making light, nourishing, and delicious goods.

I've never been able to pick a favourite fruit - whatever is ripe and in season quickly becomes my one true love. There is something especially wonderful about the combination of raspberry and peach though. Their colouring and fragrance speak uniquely of summer and the two work together beautifully. In this tart, I added fresh herbs - lemon balm, basil, and thyme - to continue the summery flavour story and to accent the peach and raspberry.

Peach and Raspberry Summer Tart

Note: I always soak and then dry my nuts, seeds, and grains prior to making flours out of them, for easier digestion and better taste. While I use a dehydrator to dry them, it is also possible to use an oven, or just air dry. I do those steps in advance and keep a bunch of dried soaked/sprouted nuts, seeds, and grains in my refrigerator and ready to be used for baking. A high speed blender makes flour out of any grain in seconds. You can also use a regular coffee grinder to grind your flours. Thankfully, sprouted grains and flours are becoming more and more available through retail. You can always use regular flour and nuts as well.   
(makes one 10", or four 4 1/2" tarts)


1/2 cup pecans or walnuts - preferably soaked and dehydrated
1/2 cup quinoa flakes
1/2 cup quinoa flour - preferably sprouted
1/2 cup plus 2 tablespoons buckwheat or millet flour - preferably sprouted
1/4 cup good quality honey
1/4 cup coconut oil - melted
1 tablespoon almond butter
1 tablespoon vanilla extract or seeds from 1 vanilla bean
1/2 teaspoon salt
zest of 1 lemon
1 tablespoon each chopped lemon balm, basil, and lemon thyme leaves (optional)

1. Preheat oven to 350 F./180C.

2. Grind nuts in a food processor to achieve small pieces. Add the quinoa flakes to the food processor and grind some more to incorporate thoroughly. Add the rest of the ingredients, with the exception of lemon zest and herbs. Mix well to get a crumbly dough. Add the zest and herbs and pulse to incorporate.

3. Put the crust dough into a lightly greased tart pan, press evenly against the bottom and sides of the pan. Prick with a fork several times. Bake for 5-7 minutes and let cool while preparing the filling.


3 cups fresh raspberries
1 tablespoon good quality honey
4 tablespoons chia seeds
3-4 ripe peaches
2 tablespoons lemon balm or lemon verbena (optional)
3 tablespoons chopped basil (optional)
4-5 sprigs of lemon thyme (optional)
coconut sugar for sprinkling
1/4 cup coconut oil - melted
1 tablespoon vanilla extract or seeds from 1 vanilla bean

1. Blend 1 1/2 cup of raspberries in a blender and run through a sieve to remove seeds.

2. Mix the honey with the raspberry puree and add the chia seeds. Mix well and leave for 15 minutes to form a gel.

3. Slice the peaches thinly. Cover the bottom of the crust with one single layer of peach slices.

4. Sprinkle with coconut sugar and approximately one third of the herbs. Add the rest of the herbs along with coconut oil and vanilla to the raspberry-chia gel, mix well. Gently fold the rest of raspberries (1 1/2 cup) in.

5. Spoon the mixture on top of peach layer into the crust. Arrange the reserved peach slices on top of the raspberry mixture, slightly inserting them into the raspberry gel. Sprinkle with coconut sugar.

6. Bake for 30 minutes. Let cool slightly, decorate with herbs and serve.


  1. Thank you so much for this beautiful recipe and post!
    This tart really does remind me of summer.
    Looking forward to making this one.
    Lisa x

  2. A wonderful guest post! That tart is magnificent and ever so tempting. A real beauty.



  3. oh Maria thanks for letting me discover Anya's beautiful blog, and thanks Anya for the stunning stunning recipe! I'll save it and make it soon!

  4. That looks sooooooo delicious. Thanks Anya for this great recipe. Diane

  5. This tart looks divine! I wouldn't have guessed it was raw! your photos rea so beautiful!

  6. Wow!! These photos are absolutely stunning! So as the recipe, of course!!! I loove peaches and raspberries <3

  7. A delicious tart! And the post is interesting. Thanks for sharing

  8. Wow, that tart looks just beautiful! Love it. :)

  9. Ohh this look soo delicious. I bet the raspberry and peach combo tastes amazing!

  10. VAD BRA!!!!
    This looks SOOO good! Can't wait to try it!
    Kram kram

  11. What a lovely guest post! The addition of all the herbs in this is my favourite part. Oh, and peach and raspberry is my favourite dessert combination ever. Thank you for the beautiful post, Anya!

  12. What a stunningly beautiful photograph. I know what I'll be baking on the weekend.

  13. Gorgeous! Peach and raspberry is so perfect for summer, can't wait to make this.

  14. I just made this - wonderful! I am also going to try the raw version and dehydrate it! Thanks!

  15. So beautiful and a delight to use the bounty of summer with so much devotion... Thanks for the raw version as well.

  16. This post is stunning!! Love all that fruit piled onto these tarts ~ great styling :)


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