Today, Gluten-Free Wild Raspberry Tart, my daughter came back from the mountains with quite a few raspberries, so we quickly made a wonderful tart. Tart simple and super delicious, perfect for a snack or breakfast, and also ideal for birthdays.
You might be interested in other gluten-free recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Gluten-Free Wild Raspberry Tart Ingredients
- 3/8 cups sugar
- 2 1/4 cups cake flour (gluten-free)
- 5 oz butter (room temperature)
- 1 egg yolk
- 1 tsp gluten-free baking powder
- 1 pinch salt
- Half lemon zest
- 1 lb wild raspberries (or store-bought raspberries)
- 1 cup sugar
Preparation of Gluten-Free Wild Raspberry Tart
Let’s see how to prepare the tart.
In the bowl of the stand mixer, put the flour, sugar, a teaspoon of baking powder, grated lemon, a pinch of salt, then the eggs and room temperature butter cut into pieces. Start kneading with the hook at medium speed. When it starts to compact, transfer it to a work surface and knead by hand until it becomes a smooth and homogeneous dough. If needed, add a little milk. Wrap the shortcrust pastry in plastic wrap and let it rest for 30 minutes in the refrigerator.
In the meantime, prepare the filling. After washing the raspberries well, put them in a saucepan, add the sugar, stir, and put on the heat. When the sugar has dissolved, cook for a few minutes until you see that the raspberries are soft and starting to thicken; it should not be as dense as jam. Then blend with an immersion blender and sift the mixture with a fine sieve to remove all the raspberry seeds.
After 30 minutes, roll out the pastry to about 3/8 inch thick, set aside some shortcrust pastry for finishing. In a greased and floured pan, place the pastry, making at least 3/4 inch on the sides, pierce the pastry with a fork. Pour the prepared sauce over it. Roll out the remaining pastry and cut into strips, fold the edges of the shortcrust pastry inward, and place the cut strips on top. Bake in a preheated oven at 350°F for 30/35 minutes or until desired golden brown.
notes
I remind you that baking times may vary from oven to oven, so I recommend checking before the indicated time if it is cooked or how much longer it needs, with the help of a wooden stick. If any is left over, keep it for 3/4 days in a closed container or even inside the oven. If temperatures are too high, it is better to store it in the refrigerator, also in a closed container.
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