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Dessert · American, French · 1 h

Easy Peach Wholewheat Shortbread Tart, Healthy Cake, Healthy Dessert

By Sonia · 15 August 2018
Nutrition diploma holder & home cook, Vizag — not a registered dietitian. Cooked, shot and eaten in my own kitchen.

Easy Peach Wholewheat Shortbread Tart, Healthy Cake, Healthy Dessert
Peach Wholewheat Shortbread Tart
3g proteinper serving
Prep
25 min
Cook
35 min
Extra time
420 min
Total
480 min
Makes
7 slices
Calories
258 kcal
Course
Dessert

All nutrition figures are per serving.

Good to know

Contains dairy, egg and gluten.

Made with egg.

Vegetarian

Effort Involved

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Easy Peach Wholewheat Shortbread Tart on a red dish, with peaches and jam on a dark background.

Easy, peach wholewheat shortbread recipe that celebrates any fruit in season -peaches, in my case here! Healthier version too, as it uses wholewheat and amaranth flours instead of refined flour. Oh, and did I mention an apricot jam filling and dollop of cream on top? Pair a biscuit-y, crumbly slice of this with some piping chai and your favorite book; you can thank me later!

My obsession with healthy baking is becoming a thing – the joy of baking your own delicious cake or a batch of cookies is something else altogether, and it’s such a relief to know you’re eating real ingredients you put in it, sans any additives, sodium, bromide and tons of sugar!

Peach Shortbread – Nutritional goodness

As is truly becoming a norm with me, this recipe too is free of refined flours like maida/ all-purpose and refined-sugar free as well. Instead, I’ve used wholewheat and amaranth flours for the base and palm sugar for the sweetening. The apricot jam I’ve used is free from added sugar (grab one from FabIndia today!). Additionally, the whipping cream used has minimal sugar content. However, if you are watching your weight or your calorie intake, simply avoid the cream topping. What is more, it is entirely possible to celebrate any fruit in season – use strawberries, blueberries, oranges, plums or apples as you like.

Nutritional benefits of amaranth are several. Did you know that whole amaranth grains have much higher content of lysine (an amino acid that the human body cannot produce on its own) than any other grain, thus making it a rich source of protein? In fact, lysine also helps in better absorption of calcium, thus ensuring better bone health.

Looking for other healthy bakes?

If you’re looking for more healthy baking ideas, do try my other recipes like

Mango Saffron Oats Whole-wheat Muffins,

Wholewheat Banana Bread or

Cherry Upside Down Ricotta Cake!

RECIPE: EASY PEACH WHOLEWHEAT SHORTBREAD TART

Makes a 6X6X2.5 tart; serves 7

INGREDIENTS

FOR THE CAKE
  • 1/2 cup whole-wheat flour
  • 1/4 cup amaranth flour
  • 1 egg
  • 3/4 cup palm sugar, powdered
  • 1 tsp baking powder
  • 50g soft butter
  • ½ tsp salt
FOR THE TOPPING
  • 2 tbsp apricot jam
  • 2 peaches, peeled & sliced, marinated in 1 tbsp palm sugar (optional)
  • 1 tsp agaragar powder (optional)
  • ½ cup double cream
  • 1 tbsp palm sugar, powdered
  • 3/4th tsp vanilla essence

METHOD

Start by greasing a 6-inch pan, preferably springform, which has been lined with parchment paper.

Meanwhile, using a hand-mixer, whisk together softened butter and powdered palm sugar in a bowl until it’s light and fluffy. Crack in one egg. Once it’s combined, add flours, salt, baking powder and whisk until well-combined.

Now, press down the dough in the springform pan and smooth the surface. Next, chill the pan in the refrigerator, preferably overnight or at least for 6-7 hours.

Pre-heat the oven at 175°C for ten minutes. Bake the biscuit base for 25 minutes until golden brown and crumbly.

Release the springform and after the biscuit base cools completely.

Meanwhile, add double cream, sugar and vanilla essence in a bowl and whisk for about two minutes until soft peaks are formed.

Take water in another small bowl, dissolve agar agar powder in it and heat it in the microwave for 30 secs. Add the warm mixture to the whipped cream and whisk again for minute so it gets fully incorporated. Scoop the whipped cream into a piping bag/ bottle.

Spread the apricot jam with a spatula onto the biscuit surface, taking care to leave the edges for piping the cream.

Arrange the macerated peach slices on the jam layer.

Pipe the whipped cream onto the biscuit base edges in preferred pattern.

Slice and devour!

[Loosely adapted and modified from Topless Baker’s recipe.]

The recipe

Easy Peach Wholewheat Shortbread Tart

Easy-peasy, quick peach wholewheat shortbread recipe that celebrates any fruit in season -peaches, in my case here! Healthier version too, as it uses wholewheat and amaranth flours instead of refined flour. Oh, and did I mention an apricot jam filling and dollop of cream on top? Pair a biscuit-y, crumbly slice of this with some piping chai and your favorite book.

Ingredients

slices
7

FOR THE CAKE

FOR THE TOPPING

Method

  1. Grease and line a 6-inch pan, preferably springform.
  2. Using a hand-mixer, whisk together softened butter and powdered palm sugar in a bowl until it’s light and fluffy. Crack in one egg. Once it’s combined, add flours, salt, baking powder and whisk until well-combined.
  3. Press down the dough in the springform pan and smooth the surface. Chill the pan in the refrigerator, preferably overnight or at least for 6-7 hours.
  4. Pre-heat the oven at 175°C for ten minutes. Bake the biscuit base for 25 minutes until golden brown and crumbly.
  5. Release the springform and after the biscuit base cools completely.
  6. Meanwhile, add double cream, sugar and vanilla essence in a bowl and whisk for about two minutes until soft peaks are formed.
  7. Take water in another small bowl, dissolve agar agar powder in it and heat it in the microwave for 30 secs. Add the warm mixture to the whipped cream and whisk again for minute so it gets fully incorporated. Scoop the whipped cream into a piping bag/ bottle.
  8. Spread the apricot jam with a spatula onto the biscuit surface, taking care to leave the edges for piping the cream.
  9. Arrange the macerated peach slices on the jam layer.
  10. Pipe the whipped cream onto the biscuit base edges in preferred pattern.
  11. Slice and devour!
  12. [Loosely adapted and modified from Topless Baker’s recipe.]

Nutrition, per serving

Calories
258 kcal
Protein
3 g
Carbs
34 g
Fat
13 g
Saturated fat
8 g
Fibre
2 g
Sugar
19 g
Sodium
273 mg

Figures are estimates, per serving, calculated from the ingredients listed. They will shift with your brands, your substitutions and how heavy-handed you are with the oil. This is general information from a home cook with a nutrition diploma — it is not medical or dietetic advice. If you are managing a health condition, please talk to a qualified professional. Full disclaimer.

DessertAmerican, French

More from my kitchen

Sonia

Nice to meet you!

I'm Sonia.

I hold a diploma in nutrition and have spent years cooking, testing, and eating my way through modern takes on regional Indian and global food. Everything here is made and photographed in my own kitchen before it reaches you. I’m not a registered dietitian — I’m a home cook who reads the research, cites her sources, and keeps it honest.

Made one of my recipes? Tag @fit.foodie.diary on Instagram so I can see it!

I'm not a registered dietitian or a doctor. When I make a nutrition claim, I back it with research and tell you where it came from.

More about Sonia

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