Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours – this baked raspberry mascarpone tart is an easy win.
I’m popping in briefly today to share this easy, gluten-free baked raspberry mascarpone tart that I whipped up the other night. A few of you saw it in my IG stories and asked for the recipe and I’m only too happy to share. It’s late in the season for raspberries, but I found some incredibly flavorful ones from Coke Farm, which is kind of produce royalty, at our co-op. They and an extra container of luscious mascarpone from my friends at Vermont Creamery inspired this tart.
On labor day weekend, we never do typical holiday things like barbecue, or get invited to other peoples’ barbecues, or go camping. I spent most of my life working in the restaurant industry, so I got used to working when everyone else was off, and taking vacations and trips at odd times of the year. We’ve come to enjoy spending labor day weekend in the city, which empties out with the mass exodus to Burning Man. Come Tuesday, our block will be lined with art cars coated in a layer of playa. But for now, you can get into Gracias Madre with no wait, yoga classes aren’t packed to the gills, it only takes 20 minutes to drive 1 mile in the city instead of 40. And you can even sometimes find parking in the mission.
This year is no different. Our labor day festivities will include a walk in the botanical gardens, thai takeout with some lady friends, and season two of The Good Place.
If I WERE going to an outdoor food party of sorts, here’s what I’d want to eat:
–Smoky Baba Ganoush – I recently retested and reshot this favorite silky eggplant tahini dip, which gets an umami kick from brick-hued smoked paprika
–Avocado Tomatillo Salsa – for dipping veggies and chips, or dolloping on tacos or tamales
-All the potato salad: Creamy Green Goddess Potato Salad, Two Bean Potato Salad made with pickled red onion and fresh shelling beans, and Roasted Sweet Potato Quinoa Salad with Chile and Lime
–Gluten-Free Stonefruit Galette with Honey and Cardamom – easier than pie!
And then this raspberry mascarpone tart. The crust comes from my book Alternative Baker which is packed with over 100 gluten-free, whole grain, fruit-forward recipes. It tastes like full-flavored buttery shortbread thanks to almond and oat flours, vanilla, and just the right amount of salt. No chilling or rolling necessary; just press the crumbly dough into the pan, freeze it briefly, and bake until puffed and golden.
The filing – mascarpone flavored with sugar, lemon, and vanilla and bolstered by sweet rice flour and egg – comes together in a minute with a whisk and a bowl. Add some fresh raspberries on top and give it a quick bake. I’m guessing blackberries and/or blueberries, or any similar variety such as tayberries, logan berries, marion or boysenberries would work just as well, or any combination thereof.
Crisp crust crumbles against creamy filling – like a lighter, softer version of cheesecake – all contrasted with bright, jammy raspberries. Serve it warm from the oven, at room temperature, or baked a day ahead and chilled. For a holiday or any day, it’s a sure hit.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free baked raspberry mascarpone tart, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
- 1⁄2 cup (60 g) blanched almond flour (such as Bob’s Red Mill)
- 1⁄2 cup (80 g) sweet white rice flour (such as Koda Farms Mochiko)
- ½ cup (45 g) GF oat flour (such as Bob's Red Mill)
- 2 tablespoons (12 g) tapioca flour
- 1⁄4 cup (50 g) organic granulated cane sugar
- 1⁄4 plus 1⁄8 teaspoon fine sea salt
- 6 tablespoons (85 g) cold, unsalted butter, diced into 1⁄2-inch cubes
- 1 teaspoon vanilla extract
- ¼ cup (50 g) organic granulated sugar
- 2 tablespoons (15 g) sweet white rice flour
- Pinch fine sea salt
- 1 large egg
- A few scrapes of lemon zest (Meyer if you’ve got it)
- ½ teaspoon vanilla paste or extract
- 8 ounces (225 g) mascarpone
- 10 ounces (285 g) fresh raspberries (or other berries such as blue, black, tay, marion, boysen, logan, or a combination; frozen berries would probably work too)
- Position a rack in the center of the oven and preheat to 350ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in moist clumps and the butter is worked through, 3–5 minutes.
- Dump about half of the crumbs into a 9-inch loose bottom tart pan and press the dough evenly into the sides of the pan. Add the remaining crumbs and press them into the bottom, keeping the edges square. (It usually takes me about 10 minutes to make it look pretty.) Freeze until firm, 15–30 minutes.
- Place the tart pan on a rimmed baking sheet and bake until puffed and pale golden, 18-22 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool. Keep warm.
- In a large measuring pitcher or medium bowl, whisk together the sugar, flour, and salt. Whisk in the egg. Stir in the lemon zest, vanilla, and mascarpone until smooth, mashing the mascarpone to eradicate any lumps or working the mixture through a medium-mesh strainer if the lumps are stubborn.
- Spread the filling into the bottom of the warm, parbaked crust and place the berries evenly over the top. Bake the tart at 350ºF about 25 minutes until the edges are puffed and the custard is set when you give it a shake. Let cool to room temperature or slightly warm. Release the edges of the pan and slide the tart onto a cutting board. Cut into wedges and serve. Store refrigerated airtight for up to 3 or 4 days; the crust will soften a bit.