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!
- 1 cup of almond flour
- 2 dashes of salt
- 1/2 teaspoons of cinnamon
- 5-6 tablespoons of cold unsalted butter
- 1 egg yolk (save the egg white)
- A small amount of water
Heat the oven to 425. In food processor mix flour, salt, cinnamon, and butter until crumbly appearing. Add in egg yolk and water until it balls up a bit. It should not be too sticky and 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 of other parchment piece.
For Tart Filling:
- 2 cups of fresh raspberries
- 4 tablespoons of dextrose
- 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!!