This easy raspberry tart recipe is layered with a delicious almond omelet and fresh berries that turn into jam in the oven (just like classic Bakewell jam). I made the tart shell gluten-free, but you can easily make it dairy-free using vegetable butter or coconut oil.
Our family are huge fans of The Great British Bake Off. So much so that my husband took it upon himself to challenge my cousin to a head-to-head challenge over the holidays. As a major eater, I decided to hand out a baker's theme. Last Thanksgiving, I opted for pie, and ended up eating no less than 5 versions of this gluten-free almond and raspberry pie throughout the fall.
My husband's creations usually involve some kind of frangipani, so when the pie decree came he immediately started working on a classic Bakewell style almond tart.
His almond and raspberry tart was inspired by this Plumeria pie But add less sugar and use a simple gluten-free pie crust.Although I'm usually the kind of baker who cuts the sugar in half in most recipes (you'll find that in my new recipe! ), and I'm pretty sure Charlie's colleagues agree that the early version was too sweet.
Due to popular demand, I'm immortalizing his (award-winning!!) almond and raspberry pie recipe here so that everyone can make a gluten-free version for the holidays (it's especially perfect for Easter). It turned out to be a real win!
Almond and Raspberry Tart Step by Step
Make raspberry pie with other fruits
Depending on the season, this frangipani pie can be made with many other fruits. For spring or summer holidays: blueberries, tart cherries, blackberries, or thinly sliced plums or peaches.
In autumn, you can cut apples or pears into thin slices. This would have been a more ideal choice for Thanksgiving, but none of us complained about eating this raspberry pie!
Preparing Gluten-Free Tart Crust
It’s fairly easy to swap gluten-free all-purpose flour for regular flour (or vice versa) in this recipe – just make sure you By weight not cup size. The first time I made this gluten-free tart crust, I added too much flour and it ended up being too crumbly to roll out and place on my tart pan.
If this happens to you, don't worry! The raspberry pie will still be delicious. Just patch the crust with your hands and press it into the tray (similar to the puff pastry method here) Gluten-Free Lemon Tart).
Make Dairy-Free Egg Drops
There are two sticks of butter in this recipe (it's a pie for the masses, so why not make it special!), but believe it or not, you can make this dairy-free.
Vegetable butter works best in the crust because you want a small crumb, but you can substitute coconut oil, which is solid at room temperature, for the almond macaroon filling. You won’t notice much difference in taste.
To make a gluten-free tart crust with coconut oil, see this Gluten-Free Lime Tart recipe. You can easily fit any pie crust into this recipe, including those made with dairy and gluten!
Make this Raspberry Tart Ahead
Although this gluten-free pie contains three different ingredients, each ingredient comes together quickly and can be made ahead of time.
The entire pie can be started the day before, but if you want to share the labor, just make the crust, place it in a pie plate, and let cool overnight (instead of freezing). Make the filling and refrigerate overnight.
On the same day, bake the crust, cool to room temperature, and finish baking with the frangipani and raspberry filling.
Other gluten-free dessert ideas:
Read on for my husband's Lapine Bake-Off award-winning almond and raspberry pie recipe. If you end up bringing it to your holiday table, let us know if you get similar compliments!
With health and hedonism,
phoebe
Almond and Raspberry Tart (Gluten Free)
portion size 8
raw material
Crispy skin
- 1 ½ cup About 6 3/8 ounces all-purpose gluten-free flour, plus more for work surface
- 1/4 cup powdered sugar
- ½ teaspoon sea salt
- 4 ounce 1 stick cold unsalted butter, cut into cubes
- 1 big yolk
filling
- 2 big yolk
- 4 ounce 1 stick unsalted butter, room temperature
- 1 cup About 4 ounces almond flour
- 1 spoon all purpose gluten free flour
- ½ teaspoon sea salt
- ½ teaspoon grated lemon zest Start with 1 lemon
- ½ teaspoon almond extract
- 1/4 cup Add 1 tsp granulated sugar, divided
- 2 cup fresh raspberries See comments
- 2 spoon Cornstarch or tapioca starch
- 1/4 cup almond slices
instruct
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Prepare crust: Place flour, powdered sugar, and salt in food processor and pulse until combined, about 5 times. Add cream and continue pulsing until mixture is crumbly and resembles coarse meal, about 15 pulses. Add the egg yolks and beat 10 to 15 times until the dough comes together. Turn dough out onto a lightly floured work surface and shape into a flat disk about 1 inch thick. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
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Bake the crust: Preheat oven to 350°F and place a rack in middle of oven. Place the chilled dough on a lightly floured work surface and roll into a 13-inch round. Gently spread dough onto an 11-inch round tray with removable bottom. Press the dough to fit the bottom and sides. Don't stress if your shell cracks or is too fragile. Just patch it and press it into the sides. Use 1 cup if it helps press down to form an even base and form the sides. Freeze until crust is firm, about 15 minutes.
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Cover the crust with a piece of parchment paper and fill it with pie weights or uncooked beans. Place the tart on a large rimmed baking sheet and bake in the center of the oven until the top is set, about 10 minutes. Carefully remove parchment paper and pie weights or beans. Let the crust cool to room temperature in the tray, about 20 minutes. You can also do this the day before.
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Meanwhile, prepare filling: Beat egg yolks, butter, almond meal, flour, salt, lemon zest, almond extract, and 1/4 cup sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, About 4 minutes (alternatively, you can use a hand mixer or whisk). Cover and refrigerate for at least 1 hour (or up to 24 hours) until completely cool.
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Bake the pie: Preheat oven to 350°F. In a small bowl, stir together raspberries, remaining 1 tablespoon sugar, and cornstarch or arrowroot starch. Spread chilled almond macaroon mixture onto cooled crust. Top with raspberry mixture and sprinkle with slivered almonds.
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Place pie on a large rimmed baking sheet. Bake on the middle rack until the center is puffed and the raspberries are bubbling, about 40 minutes. If you notice any excessive browning, cover the pie loosely with aluminum foil for the last 10 minutes. Let the almond and raspberry tart cool completely in the pan for about 1 hour before serving with full-fat yogurt or crème fraîche.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
