Peach Tart

This crustless peach tart skips traditional pastry entirely. Instead, rolled oats get blended into a fine powder with skim milk, egg substitute, honey, vanilla, and cinnamon, creating a pourable batter that puffs up around sliced peaches as it bakes.

The blended oat batter is the whole trick. It forms a light, custard-like layer that’s firm enough to slice but tender enough to feel more like a clafoutis than a pie. No butter, no flour, no fussing with dough.

Arrange the drained peach slices in the dish first, then pour the batter right over them. As it bakes, the edges puff and turn golden brown while the center stays soft and custardy.

Kitchen Tips

• Blend the oats until they’re genuinely fine, like flour. Coarse bits won’t set properly and you’ll get a grainy texture.
• Drain the peaches thoroughly and pat them dry. Extra liquid from canned peaches will make the center soggy and slow the set.
• The tart puffs dramatically in the oven but will deflate as it cools. That’s normal and expected.
• Serve warm or at room temperature. The texture firms up more as it cools.

Variations

• Use fresh peaches in season. Peel, slice, and toss with a squeeze of lemon juice to prevent browning.
• Swap peaches for canned pears or fresh plum halves for a seasonal twist.
• Sprinkle sliced almonds over the top before baking for a crunchy, toasted finish.