Raspberry Tart
  • 1 cup Baking Freeā„¢ 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)
  1. 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.
  2. Preheat oven to 375 degrees F. Pat chilled mixture into a 9 inch tart pan.
  3. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
  4. 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.
Recipe by Baking Free at https://gfbakingfree.com/a-tasty-raspberry-tart-to-celebrate-raspberry-season/