Crustless Raspberry Almond Tart
Kimberly
6-8
15 minutes
30-40 minutes
Super easy to whip up last minute and a definite crowd pleaser.If you need to take a plate or have last minute guests over, this one's for you.
It's literally thrown together but looks like a masterpiece and tastes as it looks.
Aroma Spice adds that fragrant, decadent flavour that plain cinnamon just doesn't give you. That's why we love her in all our baking.
It's literally thrown together but looks like a masterpiece and tastes as it looks.
Aroma Spice adds that fragrant, decadent flavour that plain cinnamon just doesn't give you. That's why we love her in all our baking.
Ingredients
- 150g unsalted butter, room temperature
- 150g rapadura sugar
- 3 large organic eggs, room temperature
- 200g almond meal
- 45g self-raising gluten free flour
- 1 tablespoon Aroma Spice
- 1 tsp vanilla extract
- 200g strawberries halved or raspberries
- 2 Tbsp flaked almonds
- 1 Tbsp apricot jam
Directions
- Preheat oven to 170° (fan); grease a 23cm tart tin or springform pan.
- Beat together butter, sugar, eggs, vanilla, almond meal and flour until just combined. (Thermie Spd 4 until combined) Mix the eggs in last if they’re cold.
- Spoon into the tin; top with berries and scatter with almonds as many or little as you like.
- Cook until golden and cooked through. (approx 30 min)
- Melt the jam with a tablespoon of hot water; brush it over the warm tart.
- Allow to cool; remove from tin. Serve with chopped berries and whipped or double cream.