Following the off-roading Food52 project, I made Amanda Hesser's peach tart. <br />I took the recipe and made it gluten free by using a combination of Bob's Redmill 1-1 Gluten Free flour and almond meal. It made a crunchy crust - not too sweet and wonderfully flavored. The edges browned a little more than expected so I recommend checking the tart after 25 minutes in the oven and covering the edges with aluminum foil to allow a deeper brown for the crumb while keeping the edges of the crust lightly golden. <br />In the crumb poured over the peaches in the tart, instead of 3/4 cup granulated sugar, I used 1/2 cup granulated sugar and 1/4 cup brown sugar, to give a deeper caramel sweetness to it. <br />The tart came out delicious and everyone asked for a recipe! Being sensitive to gluten, being able to find a tart recipe that works gluten-free is a joy! <br />Being gluten intolerant, finding a recipe that can be made gluten free and remain delicious is a true joy!

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