Raspberry Almond Crumb Tart
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Raspberry Almond Crumb Tart calories by ingredient
Introduction
Delicious dessert uses fresh raspberries. From 250 Gluten-Gree favorites by Donna Washburn & Heather Butt Delicious dessert uses fresh raspberries. From 250 Gluten-Gree favorites by Donna Washburn & Heather ButtNumber of Servings: 16
Ingredients
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Almond Topping
1/3 cup almond flour
2 tbsp. white granulated sugar
Almond Crust
2 egg yolks
1 tsp almond extract
3/4 cup almond flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/2 tsp xanthan gum
1/2 tsp salt
1/3 cup granulated sugar
1/3 cup cold butter, cut into 1-inch pieces
Raspberry Filling
4 cups raspberries
2 tbsp amaranth flour
Tips
If you don't have a tart pan, you can use a springform pan. Remove the pan sides, place 1 tsxp confectioners' (icing) sugar in a fine sieve and dust the tart just before serving.
Variation
Substitute blueberries or sliced peaches for the raspberries.
NOTE: The crust can also be used in a large pie pan for various one crust pies. Pumpkin pie, chocolate cream pie, banana cream pie. Crust may also be used as a base for cheese cakes.
Directions
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.