Gluten-Free Raspberry Tarts
Makes: 8-10 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
- 1‚Öì cup (320 mL) all-purpose gluten-free flour
- 1‚ÅÑ3 cup (85 mL) fine cane sugar
- Pinch of salt
- 1 tsp xanthum gum
- 1‚ÅÑ3 cup (85 mL) vegetable oil
- 1‚ÅÑ3 cup (85 mL) cold water
- 3 pints fresh raspberries
- 1‚ÅÑ4 cup (60 mL) tapioca flour
- 1‚ÅÑ4 cup (60 mL) cornstarch
- 1‚ÅÑ2 cup (125 mL) sugar
- 2 cups (475 mL) rice milk
- 1 tsp vanilla extract
- Zest of one lemon
- 2 tbsp raspberry jam
This recipe requires two 7-inch tart pans.
- For pastry, place all dry ingredients in a large bowl and combine thoroughly. Drizzle oil slowly into bowl, stirring continuously with a fork, until mixture comes together in pea-sized pieces.
- Add cold water one tablespoon at a time until dough forms a ball. Divide into two halves, form into two disks and wrap with plastic wrap. Refrigerate for one hour.
- Pre-heat oven to 350° F.
- Remove dough from fridge. Place each disk between two sheets of parchment paper and roll each out to roughly an 8-inch circle.
- Peel off parchment paper and gently place dough into each tart pan, pressing gently into bottom and sides of pan, then trim excess dough. Pierce bottom of crusts with a fork multiple times.
- Bake tart crusts for 12-15 minutes until golden. Remove from oven and let cool.
- For filling, in a medium saucepan, combine tapioca flour, cornstarch and sugar. Add half of the rice milk and cook over medium heat until dry ingredients have dissolved.
- Add remaining milk, vanilla and lemon zest. Bring to a boil, reduce heat and simmer until thickened, about 5-8 minutes. Set aside and let cool.
- Spread 1 tbsp of raspberry jam over bottom of each prepared tart shell.
- Add filling on top of the jam and spread evenly.
- Top filling with fresh raspberries and dust lightly with powdered sugar if desired. Serve immediately or refrigerate until just before serving.
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