We had a very good friend and her hubby over for brunch during the holidays; she is gluten intolerant so I like to make things she can easily enjoy, AND I don’t like to make two of everything so whatever I cook/bake has to be delicious enough that her husband can’t tell the difference ;-)! My good blogger friends Kristy and Mike at Our Family Food Adventures made a raspberry tart the other day, and it looked absolutely wonderful, so I went about the internet to find a gluten free pie pastry. I made a few alterations in the filling recipe to make it gluten free and a smaller tart size. Sadly the GF crust recipe I used was not the best so I won’t list the recipe, but I used this one, cutting it in half for the smaller tart pan!
The pastry in our little tester up front turned out a very hard and leathery, I would probably suggest a bit more butter in the pastry or a different recipe!
Raspberry Filling Ingredients:
- 3 c raspberries (I used frozen)
- 1/3 c sugar
- 1/3 c tapioca starch
- 2 tbsp non-fat Greek Yogurt
- 1 tsp butter
- 1 tbsp sugar
- 1/2 tsp cinnamon
Raspberry Filling Directions:
- Pre-heat the oven to 375°F.
- Defrost the raspberries.
- Sprinkle with the 1/3 cup sugar and 1/3 cup tapioca starch, mix well.
- Add the Greek yogurt and mix. Set aside.
- Combine the 1 tbsp sugar with the cinnamon.
- Rub the butter on the bottom of the tart pastry until it is completely used up. Sprinkle with the cinnamon sugar.
- Pour the raspberry filling into the tart pan and bake for 40-45 minutes or until the crust is lightly golden and the filling has set.
- Allow to cool. Serve cold or at room temperature.
Oh my gosh, that tart server is the best Eva! – will you be throwing one in for your giveaway? 🙂 What a gorgeous version of the raspberry tart and how nice that you researched a gluten free crust. I bet it was delicious and your friend must have been thrilled. I am tempted to try this recipe too…. perhaps in February for Valentine’s…
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What a fresh and beautiful looking tart. Love that it’s gluten free. I have so many gluten free friends now so it’s great to see so many recipes embracing the gluten free movement.
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Hi Charlie Louie, I have a theory that all women are to some degree gluten intolerant, so it’s a good idea to try to cut back whenever possible, but even more importantly for our friends who are intolerant to a higher degree. My friend experiences extreme cramps whenever she eats more than a taste of regular flour products.
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What a beautiful tart! And using fresh raspberries must have been a delicious decadent treat 🙂
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Thanks Lorraine, fresh fruit this time of year is always a treat. The frozen variety really don’t cut it with raspberries.
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Oh, those fresh raspberries! They won’t be showing up here for months, but they sure make your tart beautiful.
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Welcome back Sharyn, hope you had a great time at your music camp. The raspberries were a splurge, I can’t even tell you where they might have come from (Mexico, perhaps?) which I know is bad, but I just felt like giving my friend a real treat.
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Thanks, Eva. Music camp was great! The hardest part of being devoted to seasonal eating is sticking with what’s around — easier in California than in Toronto. I just tell myself that I can eat as many raspberries as I want when raspberry season comes in. I do keep raspberries in the freezer to use in desserts and breakfast, but they are neither as beautiful nor as delicious as fresh.
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Glad you had a great time Sharyl. Eating seasonal is definitely a strong discipline, I admire that you do it, but as you said it is much more difficult in our climate.
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Hi Eva! The tart looks stunning and it’s SO nice of you to accommodate your friend’s dietary requirements! I love, Love, LOVE the shoe tart server….I’ve seen one before at a bridal shower – they’re terrific! I hope you are well and staying warm! It was only 40F here today….too cold for a Floridian!
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Thank you Ann; she is my dearest friend of 30 or so years! It’s been crazy cold in Toronto too, 9F to about 30F, but it should be warming up by the end of the week.
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Nicely done Eva! After viewing your tart and Kristy’s tart in the span of a week (both look gorgeous), I have a real hankering for raspberry tart. However, after stepping on the scales this morning, there will be NO tart for me for a couple weeks — or until I’m back to my pre-holiday weight. Fingers are crossed that the tart making and tasting will be sooner than later!
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Thanks Barb, we’re back to super healthy eating, all those restaurant meals took a toll on me too. I just wish the club at work was open this week!
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Hi Eva! Even if you say the crust didn’t turn out so well it certainly looks beautiful. Apart from some friends who “don’t like fish” or “don’t like chocolate” and so forth I don’t really know anyone with any real intolerances or allergies. I think it would be really interesting to try what you do – finding something suitable for everyone! Great job too – I love raspberries 🙂
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Thanks Charles. The raspberries were a splurge, this time of year they are quite pricey but they were amazingly sweet.
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Your tart server is a … shoe! Too funny. 🙂
Anything with fresh raspberries, I love.
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Thanks Maria. A friend gave it to me a couple of years ago; she is well aware of my shoe mania!
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The tart looked so beautiful that I didn’t really read the post (my bad) but on a second look I saw that you were dealing with a GF pastry challenge and had to give you credit for trying to accommodate the allergy. You’re a good friend as well as a good pastry chef. 🙂
Speaking of Kristy … I was so impressed with her and her husband’s Chopped challenge that I suggested a Valentine’s day/heart’s challenge to her. I bought a big tub of those cinnamon hearts and while crunching away on a handful thought … I wonder whether Kirsty and Mike and maybe Greg and Katherine and any other blogging couple (or single) out there would be interested.
Cause I’m evil that way. 🙂
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Thanks Maria. She is my dearest friend of 30 years! I’m apparently the only one of her friends that does this for her!
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More butter is always good. This looks fantastic. I haven’t had to do gluten free. Katherine was sweating bullets when we planned our Thanksgiving menu and then had someone say they were bringing a vegetarian.
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Oh my, a vegetarian at such a meat focused event! Did Katherine do a Tofurkey?
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I have a little gluten-free cooking experience and it is challenging. I give you credit, Eva, for attempting this tart, both examples of which look incredible!
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Thanks John, GF baking is in an entirely different arena; I have to keep reminding myself that I have to follow the recipe verbatim. I will eventually get better at it. I am hoping to post more GF recipes this year.
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This turned out so well Eva! Just gorgeous! Thank you so much for the mention. I like that you made this gluten free too. I have several friends that are intolerant of gluten and it’s always nice to have a recipe or two in the back pocket. 🙂
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Don’t make the pastry Kristy, it’s just too hard. I am going to try another pastry recipe next time using gluten free flour and some xantham gum.
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The tart looks beautiful and your tart server looks really elegant!
Have a lovely day!
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Thank you Kitchenflavours. I love my tart server too!
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that looks beautiful and delicious and simply stunning. So pretty in fact it would be hard to tear into it- hard but not impossible:)
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Thanks Jessica. The fresh raspberries were so sweet and the baked ones were so tart. Everyone loved it!
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