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    Home / Desserts / Pies & Tarts
    5 from 7 reviews

    Baked Raspberry Mascarpone Tart {gluten-free}

    By Alanna Taylor-Tobin on Sep 3, 2018 (updated Nov 23, 2022) / 23 Comments

    Jump to Recipe Print Recipe

    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. 

    overhead shot Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    Baked Raspberry Mascarpone Tart {gluten-free} sliced

    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.

    3 slices of Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    five slices of Baked Raspberry Mascarpone Tart {gluten-free}

    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

    -Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta

    -Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes, and Sheep's Cheese {gluten-free}

    -Veggie burgers! Quinoa Beet Chickpea or Spiced Zucchini Chickpea Feta

    -Gluten-Free Stonefruit Galette with Honey and Cardamom – easier than pie!

    -Vegan Fig Tart with Chestnut Crust

    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. (UPDATE: I've shared the recipe here along with step-by-step photos and a how-to video!)

    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.

    a slice of Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    top down shot Baked Raspberry Mascarpone Tart {gluten-free}

    More Raspberry Recipes:

    • Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}
    • Plum, Rhubarb, and Raspberry Cardamom Crisp
    • Almond Crostata With Ricotta & Jam {gluten-free}

    *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.*

    Baked Raspberry Mascarpone Tart {gluten-free}
    5 from 7 reviews

    Baked Raspberry Mascarpone Tart {gluten-free}

    Print Recipe Pin Recipe
    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. 
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Chilling time: 20 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 8 to 10 servings, 1 9-inch tart

    Ingredients

    Crust:

    • 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 teaspoon 1⁄8 teaspoon fine sea salt
    • 6 tablespoons (85 g) cold, unsalted butter, diced into 1⁄2-inch cubes
    • 1 teaspoon vanilla extract

    Filling:

    • 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)
    Prevent your screen from going dark

    Instructions

    Make the crust:

    • 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.

    Make the filling:

    • 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.

    Notes

    This gluten-free press-in tart crust recipe comes from my cookbook Alternative Baker.
    Be patient pressing it into the shell – it takes a good 10 or 15 minutes to make it look even and pretty – and don't forget to press the parbaked crust down with the back of a spoon to help it hold together when cool.
    If gluten isn't an issue for you or your guests, feel free to use the almond and wheat flour crust recipe here.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 400kcalCarbohydrates: 35gProtein: 6gFat: 26gSaturated Fat: 14gCholesterol: 71mgSodium: 103mgPotassium: 97mgFiber: 4gSugar: 15gVitamin A: 700IUVitamin C: 9.6mgCalcium: 73mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    slices of Baked Raspberry Mascarpone Tart {gluten-free}

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Debbie Feely says

      September 03, 2018 at 8:31 am

      Hi Alanna, This looks wonderful. I’ve enjoyed baking my way through your book and our farmers market this summer. Now, I need to be egg free as well as gluten free. Looking at this recipe, then looking in my newly purchased The Egg Free Cookbook which is not gluten free, I see I can sub gelatin egg.
      I made my favorite of your recipes, the tea cakes, using applesauce instead of egg and loved them. Flax egg was sadly a total trash can failure. I make these tea cakes with whatever I have on hand. Ginger and peach has been my favorite after your original chocolate pear with rosemary.
      Thank you so much for being the key help to my gluten free learning curve. I’m so pleased I’ll be able to sub out egg for many of the recipes. I appreciate your creations being less sweet and fruit heavy, and generally more healthy than most.

      Debbie

      Reply
      • Alanna says

        September 04, 2018 at 9:48 pm

        Hi Debbie! Ooh, egg-free and GF can definitely be tricky. I tried a flax egg once in a cake recipe and it also ended up in the compost. I'm so glad to know that using applesauce instead of egg words better! I'm so glad you like the tea cake recipe - I tested it like a million times! Ginger pear sounds delicious. Please let me know if you try a gelatin egg in this tart!

        Reply
    2. Amanda says

      September 04, 2018 at 7:19 am

      Tart queen! This is so gorgeous, and a lovely way to take advantage of the late season raspberries. Hope you had a nice time in the botanical gardens!

      Reply
      • Alanna says

        September 04, 2018 at 10:58 am

        You're too sweet Amanda! We ended up just having a chill day at home and watching too much Netflix - very necessary sometimes!

        Reply
    3. Laura | Tutti Dolci says

      September 07, 2018 at 10:19 pm

      What a gorgeous tart, I love the pretty raspberries!

      Reply
      • Alanna says

        September 12, 2018 at 10:38 am

        Aw thanks Laura! <3

        Reply
    4. Lynn | The Road to Honey says

      September 09, 2018 at 4:12 am

      With a description like that. . .well. . .how could I possible resist?! And please, can we not let summer go?!! (insert sad face)

      Reply
      • Alanna says

        September 12, 2018 at 10:35 am

        Seriously! I'll be glad when wildfire season is over in California, but none too pleased about summer produce and long days going away.

        Reply
    5. Teniesha Collins says

      September 16, 2018 at 7:49 pm

      This looks wayyyyy too good to be true!! NEED to try! But knowing me I'd probably find a way to mess it up somehow LOL!Thanks for the share :D

      Reply
    6. Sabrina says

      September 17, 2018 at 7:00 pm

      what a wonderful g.f. dessert, thank you, very different flavors for me, love mascarpone

      Reply
      • Alanna says

        September 18, 2018 at 6:09 pm

        It's so good isn't it?! Thanks for the note!

        Reply
    7. shelly Rathore says

      October 03, 2018 at 4:21 am

      good blog... tasty baked raspberry.. looks yummy..

      Reply
    8. Alexandra Phillips says

      October 22, 2018 at 1:12 am

      Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours ...looks delicious

      Reply
    9. Ani says

      April 29, 2019 at 7:39 pm

      This tart looks amazing! I’m sure your recipes are a god-send for those suffering from gluten allergies, however I am not someone suffers from that. This may be sacrilegious to ask here.... but if I wanted to make this not gluten free, could I replace the alternative flours you have prescribed here with regular all-purpose?

      Reply
      • Alanna says

        April 30, 2019 at 10:22 pm

        Aw not at all! I have a similar wheat flour recipe on my site that I think would work perfectly!

        Reply
    10. Sofia Morales says

      September 02, 2019 at 8:08 am

      This was super easy to bake and very tasty and pretty. Made it for a labor day weekend dinner party and it was a hit.

      Reply
      • Alanna says

        September 04, 2019 at 5:59 pm

        Yay! Thank you for trying my recipe and for the sweet note. :D

        Reply
    11. Alene says

      November 18, 2019 at 5:21 pm

      I have a question. I am making an old recipe for a caramel nut tart from a November 1998 Gourmet Magazine for one of my Thanksgiving desserts. I can no longer eat the crust as it is not at all gluten free. I am thinking of using one of your tart crusts from your cookbook, either the vanilla almond tart crust or the chocolate version. The Gourmet entire tart can be made up to 2 days ahead, which is why I loved it. Can I make that crust or this one, arranged in the tart pan, and frozen more than 15 minutes? I would like to get some of it done 1 or two nights before the holiday. Then I could take it out of the freezer on Thursday morning, par bake it, fill it, and finish baking it. What do you think? The goal is to get enough done in advance so that I am not a basket case on Thursday. Thank you so much! Your recipes are a dream!

      Reply
      • Alanna says

        November 18, 2019 at 6:05 pm

        You can absolutely do all of that! I want pictures - that sounds delicious!

        Reply
    12. Emily R says

      January 23, 2021 at 12:34 pm

      This was so tasty and the filling was so simple! You can't go wrong with mascarpone and raspberries. I love your tart crust as well--it always turns out so well!

      Reply
      • Alanna says

        January 23, 2021 at 8:51 pm

        I'm so glad you like it! Thanks a bunch for the sweet review.

        Reply
    13. Alene says

      November 18, 2021 at 8:20 am

      Hi Alanna! I want to make this again, but the cranberry chocolate pecan tart in your book. Guess what! Rice flour. It's got a 1/2 cup of sweet rice flour, which I can't eat. What might you think would work in this tart crust in place of the rice flour? Maybe more tapioca mixed with something else? I just don't know. Thank you for all your help! You generally have a great idea that will work for me!

      Reply
      • Alanna says

        November 18, 2021 at 8:31 pm

        Hi! I wrote you back in my tart crust post, but I think either cassava flour or just increasing the almond, oat, and tapioca flours will work. Let me know what you try!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    Time for a “me” moment… with goat cheese! I Time for a “me” moment… with goat cheese!

I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

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It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

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When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

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