Raspberry Almond Crumb Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Almond Topping1/3 cup almond flour2 tbsp. white granulated sugarAlmond Crust2 egg yolks1 tsp almond extract3/4 cup almond flour1/2 cup brown rice flour1/4 cup tapioca starch1/2 tsp xanthan gum1/2 tsp salt1/3 cup granulated sugar1/3 cup cold butter, cut into 1-inch piecesRaspberry Filling4 cups raspberries2 tbsp amaranth flour
Preheat oven to 350 degrees F.
Use 9 inch tart pan with removable bottom, lightly greased.
1. Almond Topping: In a small bowl, combine almond flour and sugar. Set aside.
2.Almond Crust: In another small bowl, whisk together egg yolks and almond extract. Set aside.
3. In a food processor, pulse almond flour, brown rice flour, tapioca starch, xanthan gum, salt and sugar 3 or 4 times to combine. (I placed these ingredients in a deep bowl and mixed them with an electric hand mixer for 2 minutes). Add butter and pulse again until the mixture looks like coarse crumbs about the size of small peas. (I cut the butter in with a pastry cutter). Add the egg yolk mixture and mix again until the dough holds together.
4. Press dough into bottom and 1/2 inch up the sides of prepared pan.
5. Raspberry filling: In a bowl, gently toss together raspberries and amaranth flour. Spoon evenly into crust and sprinkle with topping.
6. Bake in preheated oven for 12 to 15 minutes. REduce temperature to 325 degrees F and bake for 15 to 20 minutes or until crust is golden brown. Let cool in pan on a rack for about 30 minutes. Serve warm or at room temperature.
Serving Size: Makes one 9 inch square tart pan. 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user BENSON37.
Use 9 inch tart pan with removable bottom, lightly greased.
1. Almond Topping: In a small bowl, combine almond flour and sugar. Set aside.
2.Almond Crust: In another small bowl, whisk together egg yolks and almond extract. Set aside.
3. In a food processor, pulse almond flour, brown rice flour, tapioca starch, xanthan gum, salt and sugar 3 or 4 times to combine. (I placed these ingredients in a deep bowl and mixed them with an electric hand mixer for 2 minutes). Add butter and pulse again until the mixture looks like coarse crumbs about the size of small peas. (I cut the butter in with a pastry cutter). Add the egg yolk mixture and mix again until the dough holds together.
4. Press dough into bottom and 1/2 inch up the sides of prepared pan.
5. Raspberry filling: In a bowl, gently toss together raspberries and amaranth flour. Spoon evenly into crust and sprinkle with topping.
6. Bake in preheated oven for 12 to 15 minutes. REduce temperature to 325 degrees F and bake for 15 to 20 minutes or until crust is golden brown. Let cool in pan on a rack for about 30 minutes. Serve warm or at room temperature.
Serving Size: Makes one 9 inch square tart pan. 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user BENSON37.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 8.4 g
- Cholesterol: 35.6 mg
- Sodium: 65.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.2 g
- Protein: 2.7 g
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