Gluten-Free Classic Raspberry Tart
Indulge in the sweet and tangy goodness of a **Gluten-Free Classic Raspberry Tart**, a dessert that’s as beautiful as it is delicious. This recipe elevates traditional raspberry tarts with a buttery almond flour crust and a luscious raspberry filling bursting with fresh berries, a hint of honey, and aromatic vanilla. Perfect for gluten-free diets, the tart is both elegant and satisfying, making it ideal for special occasions or a simple treat. Easy to prepare in just an hour, this tart offers vibrant flavor and flawless texture while catering to dietary needs. Serve this stunning gluten-free dessert as the centerpiece of your gathering or as a delightful end to any meal!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups gluten-free all-purpose flour
- 0.25 cups granulated sugar
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 1 large egg
- 2 tablespoons ice water
- 3 cups fresh raspberries
- 1 tablespoons lemon juice
- 1 tablespoons cornstarch
- 2 tablespoons honey
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and set aside a 9-inch tart pan with a removable bottom.
In a large bowl, combine almond flour, gluten-free all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and ice water, then add to the flour mixture, stirring until the dough comes together.
Press the dough into the bottom and up the sides of the tart pan. Prick the bottom with a fork to prevent it from puffing up.
Place the tart shell in the oven and bake for 10 minutes until lightly golden. Remove from the oven and set aside to cool.
In a medium bowl, gently toss the raspberries with lemon juice, cornstarch, honey, and vanilla extract.
Transfer the raspberry mixture into the cooled tart shell, spreading them evenly.
Return the tart to the oven and bake for an additional 20 minutes, or until the raspberries are bubbly and the crust is golden brown.
Allow the tart to cool completely before removing from the tart pan. Serve and enjoy!
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 107.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 462 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
