2 large fresh peaches, peeled, sliced 1 teaspoon of agave nectar (optional) 1 teaspoon ground cardamom 1 cup raw walnuts 1 cup medjool dates 1/2 cup shredded coconut

For the crust, place the walnuts, dates, shredded coconut (keep a spoonful for later) and half a teaspoon of ground cardamom in a food processor . Pulse until you get a nice fine texture. It will seem crumbly at first but as soon as you start working it on the pan it sticks to itself to perfection. To achieve that marbled effect, I like to sprinkle a spoonful of shredded coconut first before laying down the crust (it also makes it much easier to get the crust out of the pan later on). Use your hands to pat out the “dough” so it covers the bottom of the pan, pushing it up the sides to meet the edge. A couple tricks: I’ve achieved my most beautiful looking and perfectly shaped tarts using these non-stick pans with removable bottom. It’s a breeze to get the tart out of the pan for a gorgeous presentation. Also, I recommend putting the crust in the freezer while you’re peeling and slicing the peaches so it gets a chance to firm up a bit and holds together much much better.

Finally, arrange the fruit slices on the crust. Spoon the cardamom over the tart and pour a teaspoon of agave nectar on top. Peaches are so sweet that it is truly not a necessity but it will give the tart this nice glaze effect.