In further celebration of my one year anniversary, I present to you my Raspberry Tart! This is a simple crust made from savory crispy pecans. Mixed with a little coconut flour and ghee, it makes for a solid, crunchy crust that is perfect for a tart. With a simple filling of sweet homemade raspberry jam and fresh raspberries it is a bright and satisfying experience!
A tart refers to a baked pastry crust with an open top filling. The filling can be sweet or savory. In modern times it is usually fruit, custard or both. The variations are endless.
Raspberry Tart
Ingredients for filling
- 1 cup Raspberry Jam (see my recipe for this here)
- 1 cup fresh raspberries
Ingredients for crust
- 2 cups crispy pecans (how to soak and dehydrate nuts) (where to buy soaked and dehydrated nuts)
- 1/4 cup coconut flour (where to buy coconut flour)
- 2 teaspoon vanilla
- 1/4 cup honey (where to buy raw honey)
- 1/2 cup ghee or butter (how to make ghee)
- 1/2 teaspoon sea salt (where to buy sea salt and spices)
Equipment
- Le Cruset 91/2″ Tart Dish (where to buy)
Instructions for the crust
- In a food processor, process the pecans until they are tiny pieces — not a nut butter — just before
- Add in the honey, vanilla and salt and mix
- Add in the coconut flour in small increments as you may need less than 1/4 cup
- Add in small pieces of the butter or ghee while the processor is running to just mix with the batter
- Small pieces of the butter or ghee may still be seen and that is OK
- Oil the tart dish with coconut oil or ghee and place a circle of parchment paper at the bottom
- Take the dough and press into a 9 1/2″ tart pan or dish
- Press the dough into the sides and as evenly as you can on the bottom
- Bake in a 300 degrees F oven for 15 – 20 minutes or until browned
- Remove from the oven and let cool
Putting it all together
- When the crust is cool spread the jam around the bottom of the crust (you don’t have to go all the way to the sides)
- Place the fresh raspberries around the edges and in the middle, on top of the jam
- Slice and serve or refrigerate
This post is shared at: Sugar-Free Sunday, My Meatless Monday, Monday Mania, Barnyard Hop, Real Food 101, Melt in Mouth Monday, Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesday, Tasty Tuesday naptime, Made From Scratch Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday Tidbits, Gluten-free Wednesday, Sustainable Ways, Allergy-Free Wednesday, Real Food Wednesday, Whole Food Wednesday, Healthy 2Day, Cast Party Wednesday, These Chicks Cooked, Mommy Club, Thriving on Thursday, Full Plate Thursday, Creative Juice Thursday, Tastastic, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Freaky Friday, Foodie Friday, Fight Back Friday, Friday Food, Sunday School, Seasonal Celebration
{ 20 comments… read them below or add one }
Thank so much for sharing this recipe – I’m always looking for new gluten free recipes!
We don’t have raspberries local yet, but when we do, I am SOO making this! Just FYI, I linked to this on my fan FB. It’s like my personal Pintrest board.
Hi Melissa,
Thanks so much!
I look forward to trying this out. What fun! The pecan crust sounds amazing.
Oh I am so happy to come across this recipe! One of my best friends just went gluten free last year and I am always trying to find yummy sweet treats to bake her. I will be trying this out!
This is fantastic! I used the crust from this recipe as a base for fruit pizza! I substituted crispy almonds for the pecans, and it is just as good. Then I used cream cheese sweetened with honey and vanilla as the sauce, and sliced fruit for the toppings. It was so good, my kids were delighted with it! I’ve been searching high and low for a good crust recipe, and I think I’ve found a favorite, thank you so much for sharing!
Hi Marilee,
Thanks so much for sharing your success! Your recipe sounds fantastic!
Happy one year Jill! Thx for the amazing articles and recipes — I’ve really enjoyed reading them and seeing your links through Sugar Free Sunday. This one looks really tart and so good.
Lovely, Jill. You make those special diets look special in a great way.
Your tart looks delicious! I am enjoying scd recipes, they are such a creative way to enjoy gluten-free dishes.
wish I could have a slice of this right about now, i adore raspberries!
I made this yesterday for dessert. I didn’t have any soaked pecans so I used almond meal. It took me 5 min to assemble it. I also used blueberries since I didn’t have any raspberries. I topped it with whipped cream. YUM!
Hi Lisa,
Thanks for the feedback — your version sounds great!
Drooling here…this looks amazing! I am crazy about desserts made with raspberries and I love that this tart is grain-free.
Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
Hi Jill,
This is a beautiful Tart. I love the pecans in the crust and the filling looks delicious!
Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
This sounds awesome!
Your tart sounds delicious – I like the idea of the pecan crust! There is something about a raspberry tart. It’s one of my favourites. Thank you for sharing your posts with the Hearth and Soul hop.
I made this for dessert tonight and it is absolutely delicious (I had to try it first you know!
wanted to let you know I featured your recipe this week!
Hi Jill, my mouth began to water the minute I saw your beautiful grain -free raspberry tart- just gotta make this one- thanks so much for sharing this post with us on Seasonal Cleebration. Have a great weekend! Rebecca @ Natural Mothers Network x
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