Raspberry Tart

Ingredients

• 1 1/2 cups Almond flour
• 1/2 cup Gluten-free oat flour
• 1/4 cup Powdered sugar
• 1/4 teaspoon Salt
• 6 tablespoons Cold unsalted butter (cut into cubes)
• 1 Egg yolk
• 2-3 tablespoons Ice water
• 2 cups Fresh raspberries
• 1/3 cup Granulated sugar
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1/2 teaspoon Almond extract

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a food processor, combine almond flour, oat flour, powdered sugar, and salt. Pulse until combined.

3. 3

   Add cold butter and pulse until the mixture resembles coarse crumbs.

4. 4

   Add egg yolk and ice water, one tablespoon at a time, pulsing until the dough just comes together. Do not overmix.

5. 5

   Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

6. 6

   Bake for 15-20 minutes, or until the crust is lightly golden brown. Let cool completely.

7. 7

   In a saucepan, combine 1 1/2 cups of raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly.

8. 8

   In a small bowl, whisk together cornstarch and water until smooth. Add to the raspberry mixture and cook for another minute, until thickened.

9. 9

   Remove from heat and stir in the remaining 1/2 cup of fresh raspberries and almond extract.

10. 10

    Pour the raspberry filling into the cooled tart crust and chill for at least 2 hours before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.