This Raspberry Gluten Free Tart is made with almond and oat flour for a perfect gluten-free dessert.
A couple of weeks ago a friend invited us to her house for a demo cooking. I love this type of invitations since I enjoy a lot more having dinner with friends at someone’s house rather than a restaurant. Don’t get me wrong I love trying new restaurants and returning to old favorites but I feel that when you go to a friends house or invite them other you get to enjoy them a lot more rather than a restaurant where most of the times are louder and you don’t have as much privacy.
Anyway, I wasn’t sure what could I bring to a demo cooking. I asked my friend and she said she didn’t need anything so I decided to bring a dessert since you can never have too much dessert.
I made this raspberry gluten-free tart with Bob’s Red Mill almond and gluten-free oat flour, honey, baking powder, salt, and coconut oil. The coconut oil is the last thing you want to add since you will be using your fingers to mix it until you get coarse crumbs and the mixture holds together when pressed. Remember to save 1/2 cup of the crumbs for the topping.
For the filling, I combined the raspberry with honey and tapioca starch, but any berry would work. I only had raspberries on my fridge but I think this tart would work great with mix berries.
Love berries? Check out these recipes:
Raspberry Gluten Free Tart
For the crust
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp coconut oil (solid)
For the Filling
- 1 pint raspberries
- 1 tbsp maple syrup
- 1 tbsp corn starch
- Preheat the oven to 350°F and lightly grease 3 small tart pans. Add raspberries, maple syrup, and corn starch to a medium bowl and toss until coated. Set aside. Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.Remove 1/4 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the raspberries over the crust. Bake for 40-45 minutes or until the edges are lightly brown.