Add the gluten free flour, almond flour, xanthan gum and coconut sugar to a large mixing bowl and stir to combine or pulse in a food processor.

Rub butter into mix until it looks like breadcrumbs, or pulse in a food processor.

Add the eggs and mix to combine or use a food processor. It should form a ball with a slight stickiness to it.

If required, you can place in the fridge for 15 mins to chill. I didn’t need to.

Preheat oven to 400°F.

Roll out the pastry onto parchment paper into a large circle bigger than the 9" tart dish about 1/8" thick.

Grease the tart pan well with butter and carefully transfer over the pastry. I do this by supporting the pastry with my hands as I gently invert the parchment paper onto the pan, with equal pastry overhanging the sides. Remove the baking paper.

Press the dough with your fingers so that it neatly fits the pan and trim the overhang. Set the trimmed pastry aside for the streusel topping.

Prick the base with a fork several times.

Line the base with a sheet of parchment and add baking beans to act as a weight (uncooked rice works well too).

Place in the oven and par bake for 5 minutes. Allow to par cool for 5 mins. Brush base with egg white and return to the oven for 2 mins. This will stop the peach tart from becoming soggy once you add the filling. Allow to cool.

Add reserved trimmed pastry to a food processor with 2 tablespoons coconut sugar and blitz back into a crumble.

Starting on the outside, arrange the peaches overlapping in a circle over the par baked crust so the peaches fit snuggly. Sprinkle 1/2 cup of the streusel mixture on top of the peaches, or more to taste.

Bake for 25 - 35 minutes, until peaches soften. If the crust starts to brown too much loosely wrap the edges with foil.

Add maple and water to a small pan. Simmer on a medium-low heat until it thickens, about 4 - 7 mins. Allow to cool slightly.

Drizzle maple sauce over the peaches.

Allow to fully cool and serve with yogurt, cream or ice cream.