Crustless Raspberry Almond Tart
Rated 5.0 stars by 1 users
Author:
Kimberly
Servings
6-8
Prep Time
15 minutes
Cook Time
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.
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.