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.
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Chilling time: 20 minutesminutes
Total: 1 hourhour25 minutesminutes
Servings: 8to 10 servings, 1 9-inch tart
Ingredients
Crust:
1/2cup(60 g) blanched almond flour (such as Bob’s Red Mill)
1/2cup(80 g) sweet white rice flour (such as Koda Farms Mochiko)
6tablespoons(85 g) cold, unsalted butter, diced into 1⁄2-inch cubes
1teaspoonvanilla extract
Filling:
¼cup(50 g) organic granulated sugar
2tablespoons(15 g) sweet white rice flour
Pinchfine sea salt
1large egg
A few scrapes of lemon zest (Meyer if you’ve got it)
½teaspoonvanilla paste or extract
8ounces(225 g) mascarpone
10ounces(285 g) fresh raspberries (or other berries such as blue, black, tay, marion, boysen, logan, or a combination; frozen berries would probably work too)
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.