Rustic Raspberry Tart with a Lemon Cookie Crust (GF + Paleo + Vegan)

Maybe it's just me, but I find something so soul-satisfying about rustic homemade desserts... I love cobblers, tarts, and crumbles for this reason. Sure, they're messy; but they're also perfectly comfortable and homey.

When guests come over to my house, I like them to feel casual, welcomed, and part of the family--so I gravitate toward these types of sweets. 

This recipe is one of my personal favorites: it's got a lemony cookie-like crust, a tart raspberry filling, and a crunchy, earthy topping. I demonstrated it recently at Bob's Red Mill Cooking School and it was a total hit! Note: it's good with the Crumble topping, but it's divine when you top it with my favorite Maple Buckwheat Granola

Lemon_Raspberry tart_Table to Soul2.jpg
Lemon_Raspberry Tart_Table to Soul.jpg

What You’ll Need:

For the Crust:

  • 2 cups almond flour or almond meal
  • 4 tablespoons coconut oil
  • ½ lemon, juiced
  • ½ tbsp. almond extract
  • 1 tbsp. pure grade A maple syrup
  • ½ tsp. sea salt
  • 1 tbsp. water if needed

For the Filling:

  • 12 oz. raspberries (Fresh or frozen)
  • ½ pure maple syrup
  • ½ lemon, juiced

For the Crumb Topping:

 

The Method:

  1. Preheat oven to 350-degrees F.
  2. In a mixing bowl, combine the crust ingredients: almond meal, coconut oil, lemon, almond extract, maple syrup, and sea salt to create a paste. Add in water if the mixture is too crumbly to assure you get the paste.
  3. Spread the paste-like crust onto the bottom of a prepared 8x8 pan.
  4. Bake for 12 minutes until crust is fragrant and golden, then remove it from the oven and allow it to cool.
  5. While crust is cooling, prepare raspberry filling by combining maple syrup, lemon, and raspberries in a small saucepan over medium heat. Stir with a wooden spoon, then turn the heat to high. When the mixture begins to boil, reduce heat to low for 10 minutes. The sauce should thicken some.
  6. Pour the raspberry mixture over cooled crust.
  7. Mix together crumble toppings in a bowl and sprinkle over the raspberry mixture. OR, optional: top with (THE BEST!) Maple Buckwheat Granola!
  8. Bake an additional 20 minutes. When the tart has finished cooling, enjoy!  
Tiffany Kent