A Tasty Raspberry Tart to Celebrate Raspberry Season
Raspberries have a fairly short season. Oh yes, the are available for a longer time now but the price can be too high to reasonably enjoy using them. Unless you need this tart for a special celebration, I recommend that you watch the prices of fresh raspberries and make this when they are in season. I was at the store last week and saw a large box of raspberries at under $4. Time to strike, because everyone in my family loves raspberries!
I keep raspberry and apricot jellies in my pantry. They are useful for topping in many thing I bake. Plus, we can enjoy the flavors during the fruit’s off-season. So as I shop and see these jellies on sale, I usually buy some for future baking. I prefer to opt for seedless raspberry jelly as I get plenty of seed in the fresh fruit.
This recipe doesn’t call for much in sugar–a good thing sometimes. It relies on the fresh fruit to sweeten the dessert. Also, the dough for the tart can be made ahead and frozen for later use. Just be sure to double wrap it, date it and plan to use it in a week or two. Allow the frozen dough to thaw for an hour or more so you can press it into the tart pan.
Happy gluten-free baking!
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- ½ cup butter
- 2 tablespoons confectioners' sugar
- 3-4 cups fresh raspberries (rinsed and drained)
- 1 jar seedless raspberry jelly (about 8 oz.--I used about 6 oz--not the whole jar)
- In a medium bowl, blend together the flour, butter and sugar until smooth. Wrap in plastic and chill mixture in refrigerator for about 1 hour.
- Preheat oven to 375 degrees F. Pat chilled mixture into a 9 inch tart pan.
- Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
- Arrange raspberries on the crust. Heat jar of jelly in microwave until it boils. Pour over fruit. Cover and refrigerater tart for about an hour. Makes 1 tart, 8 servings.