Raspberry Tart {gluten-free, sugar-free}

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There are some days that the only really need you see dancing before your eyes is the need for a fresh berry to burst in your mouth, ripeness full of sunshine and tartness. You don’t want a heavy dessert, but a light, mealy and tender slice of crust and crumble and fruit. This tart was made on a whim, satiating my fruity desires.

raspberries for tart {gf & sugar-free} by cheeky bakerI used frozen raspberries for this, because if I’m going to spend a fortune for a small box of berries, I’m going to eat them fresh by the handful. If they are going to get cooked anyway, frozen work well! Good for your belly, good for your budget.

This crust is gluten-free, made with almond meal for texture and brown rice flour. I added a few dates and a wee bit of honey for sweetness. Because there is no gluten, you don’t have to worry about overworking the crust and fear that it will become tough and unworkable, but you still want to be gentle with it, because cutting in the butter leaves bits of it and allows the butter to saturate parts of the crust, which adds to the extreme yumminess! It’s a delicious crust. I am a firm believer that the crust is sometimes the best part, though in this recipe it ties for first because, you know, raspberries are the shiz.

dry ingredients for crust, raspberry tart by cheeky baker

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At this point you bake the crust for a few minutes while you fold together the ingredients for the filling.

raspberry tart by cheeky baker

raspberry tart {gf & sugar free} by cheeky baker

raspberry tart {gf & sugar-free} by cheeky baker

 

See that? It’s beautiful Now dot the top with a few remaining bits from the crust, then we bake into something legendary.

raspberry tart {gluten-free & sugar free} by cheeky baker

 

 

IMG_4560You see? It gets baked into subtle incredibility, haphazardly drizzled with honey.

raspberry tart {gf & sugar free} by cheeky baker

raspberry tart {gluten-free & sugar-free} by cheeky baker

 

So friends, wherever you are welcoming spring this season, this will help it feel at home.

Raspberry Tart {gluten-free & sugar-free}

makes one 9-inch tart

for the crust:

1 1/4 cup brown rice flour

3/4 cup almond meal

8 dates, halved {to be sure they are pitted!}

pinch sea salt

4 oz. butter, cold and cut into 1-inch cubes

1 Tbsp. honey, plus 1 Tbsp for drizzling

1 tsp. vanilla

for the filling:

2 cups frozen raspberries, thawed

1 tsp. vanilla

1 tsp lemon juice

zest of 1/2 of a lemon

1 Tbsp tapioca starch {you could also sub cornstarch for a thickener}

1 Tbsp honey, plus 1 Tbsp of drizzle for the topping

Preheat the oven to 350F. Place your raspberries in a strainer, and place in a bowl of warm water to speed up the thawing process.

In a high-speed blender or a food processor, blitz the flours, dates, and salt until no pieces of date remain. Pour into a bowl and add the cubes of cold butter, and cut butter into the flour mixture until the pieces are similar to peas and oak flakes. (You could also probably pulse this together in a food processor, but I simply like cutting butter in; it’s cheap therapy.) Add the honey and the vanilla, and cut them into the mixture. Dump 3/4 of the crust mixture into a pie plate, reserving 1/4 of the mixture for the topping. Press the crust into the pan with your fingertips, pressing up the sides and working quickly. Bake crust for 7 minutes while you prepare the filling.

Remove the raspberries from the strainer into a medium sized bowl. Add vanilla, lemon juice, lemon zest, tapioca starch, and 1 Tbsp of the honey. Mix together, then dump into the pie crust. Take the remaining crust pieces and break up over the top of the raspberry filling. Bake for 18-22 minutes, or until the filling has mostly set. There will be a slight jiggle, but will set as the filling cools. Let cool for 30 minutes, then drizzle the remaining Tbsp of honey on top.

Serve warm, room temperature, or even chilled. It’s very versatile and very delicious.

Inspired by: spring & health

Listening to: “Bloom” by Paper Kites

 

 

 

 

 

 

 

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