I love summers in the PNW. Unfortunately, it seems this year the sun has only decided to warm us up in the last week… of July! Well, even though the sun wasn’t showing it’s shining face, at least I had something to associate with the warm weather and that is the fresh taste of raspberries. My favorite thing is to just eat them plain, but this time I decided to try a tart. Remember, this is a dessert. Enjoy, but don’t eat a lot of it!
Gather Up:
Rustic Crust:
- 1 cup of almond flour
- 2 dashes of salt
- 1/2 teaspoons of cinnamon
- 3 dates, pitted*
- 3-4 tablespoons of cold unsalted butter
- 1 egg yolk (save the egg white)
- A small amount of water
*Note: I modified the recipe above as originally dates were not included, but I find they add a nice addition and you can eliminate a bit of the butter used.
Heat the oven to 425. In food processor mix flour, salt, cinnamon, dates, and butter until crumbly appearing. Add in egg yolk and water until it balls up a bit. It should not be too sticky or wet.
Put the dough in between two pieces of parchment paper and press or roll it out in a circle.
Peel off one side of parchment and flip the dough onto a piece of stoneware then peel off other parchment piece.
For Tart Filling:
- 2 cups of fresh raspberries
- 4 tablespoons of dextrose, maple syrup, or honey
- 2 teaspoons of tapioca flour
- Egg white
Mix up the above ingredients and then pour into middle of the dough.
Fold dough over onto the raspberries. It will not cover them all the way. Brush the egg white onto the dough.
Bake for about 20+ minutes. Pastry will turn golden brown. Mine leaked out a bit. Ah, but this is what makes it rustic! Just make sure your stoneware is big enough that the juice doesn’t drip onto the bottom of your oven. Dig In!!
- For Crust:
- 1 cup of almond flour
- 2 dashes of salt
- 1/2 teaspoons of cinnamon
- 3 dates, pitted
- 3-4 tablespoons of cold unsalted butter
- 1 egg yolk (save the egg white)
- A small amount of water
- For Tart Filling:
- 2 cups of fresh raspberries
- 4 tablespoons of dextrose, maple syrup, or honey
- 2 teaspoons of tapioca flour
- Egg white
- Heat the oven to 425.
- In food processor mix flour, salt, cinnamon, dates, and butter until crumbly appearing. Add in egg yolk and water until it balls up a bit. It should not be too sticky or wet.
- Put the dough in between two pieces of parchment paper and press or roll it out in a circle.
- Peel off one side of parchment and flip the dough onto a piece of stoneware then peel off other parchment piece.
- Mix up the filling ingredients and then pour into middle of the dough.
- Fold dough over onto the raspberries. It will not cover them all the way. Brush the egg white onto the dough.
- Bake for about 20+ minutes. Pastry will turn golden brown. Mine leaked out a bit. Ah, but this is what makes it rustic! Just make sure your stoneware is big enough that the juice doesn’t drip onto the bottom of your oven.
Purely Primal 
YUM! That tart looks so good! It would be so great for one of my sugar breakfast cravings lol. Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? http://shecooksandheeats.wordpress.com/ If you have any, I would love some advice 🙂
Looks like a great tart- I’ll try it this week. Thank you!
“Remember, this is a dessert. Enjoy, but don’t eat a lot of it!” Isn’t this an oxymoron?? :o) This is my favorite time of year with the abundance of fresh, local fruits and veggies. Gary’s Place in Brush Prairie has the most amazing, pesticide-free blueberries. Might make for a very rustic tart indeed! :o) Sharon