Easy Gluten Free Strawberry Raspberry Tart
Ingredients
Easy Tart Crust
- 120 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 100 Grams Almond Flour
- 100 Grams Sugar
- 3 Grams Salt
- 140 Grams Cold Butter
- 15 Grams Milk
Filling
- 300 Grams Fresh Strawberries, cut into quarters
- 300 Grams Frozen Raspberries
- 5 Grams Vanilla
- 15 Grams Lemon Juice
- 15 Grams Cornstarch
- 30 Grams Sliced Almonds
Instructions
- In a bowl, add together the flour, almond flour, sugar and salt.120 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 100 Grams Almond Flour, 100 Grams Sugar, 3 Grams Salt
- Add in the butter into the bowl. With your fingers rub together the butter into the flour mixture until it is in pea-sized chunks of butter.140 Grams Cold Butter
- Stir in milk until everything sticks together when pressed together.15 Grams Milk
- Take about 2/3 of the crust mixture and push it into the bottom and up the sides of a tart pan with a removable bottom.
- Preheat the oven to 350F
- Place the tart pan into the fridge to get it cold while you work on the berries and the oven preheats.
- In a clean bowl, stir together the chopped strawberries, sugar, vanilla, cornstarch, and lemon juice. Let is side while the crust is chilling for 30 minutes.300 Grams Fresh Strawberries, cut into quarters, 5 Grams Vanilla, 15 Grams Lemon Juice, 15 Grams Cornstarch
- Once the oven is preheated, pour the berry mixture into the tart pan. Place the frozen raspberries into the tart where you would like them.300 Grams Frozen Raspberries
- Sprinkle the 1/3 leftover crust over the top of the tart and then sprinkle the almonds on top.30 Grams Sliced Almonds
- Place the tart pan onto a parchment paper lined baking tray to catch anything.
- Bake for 45-50 minutes. The inside of the tart will bubble and the tart will look golden.
- Remove from the oven, and let it cool for at least 30 minutes. Once it is cool, carefully remove it from the tart shell and place it on a serving tray. Enjoy!