With Valentine’s Day just around the corner, here is a stunningly beautiful Raspberry Tart that is just perfect for a romantic dinner for two. Your significant other will be impressed.
But you don’t have to wait until Valentine’s Day. This is a lovely dessert year-round. Plus, you can vary the fruit. Perhaps pair fresh strawberries with strawberry jam; fresh blueberries with blueberry jam; fresh peaches with peach jam—you get the idea.
Don’t let the idea of pie crust scare you. You just press this dough into the mold, no rolling pins required. So, it is super-easy and fail-proof because the pretty fluted edge just naturally happens, due to the shape of the pan.
Raspberry Tarts in Buttery Crusts for Two
Reprinted with permission from Gluten-Free Cooking for Two: 125 Favorites by Carol Fenster (Houghton Mifflin Harcourt, April, 2017)
These cute little tarts are so simple, yet so gorgeous. The best part is that you just press the dough into the tart pans—no rolling pin needed! The fluted edge of the tart pans automatically shapes the dough. You will only use half of the dough, so freeze it the other half for a later pair of tarts. I like these tarts with a dollop of whipped cream or plain yogurt, but they are delicious just by themselves.
1/2 cup Gluten-Free Flour Blend (see below)
1/3 cup tapioca flour
1/4 cup sweet rice flour
1 tablespoon granulated sugar
1/4 teaspoon salt or 1/16 teaspoon (pinch) if using buttery spread
1/8 teaspoon (dash) xanthan gum
1/16 teaspoon (pinch) baking soda
6 tablespoons unsalted butter or buttery spread
3 tablespoon milk of choice
1 cup fresh raspberries
2 tablespoons good-quality raspberry jam (I like Bonne Maman, found in grocery stores)
1 to 2 teaspoons water
 Place racks in the bottom and middle positions of the oven. Preheat the oven to 375⁰F.
 In a medium bowl, whisk together the flour blend, tapioca flour, sweet rice flour, sugar, salt, xanthan gum, and baking soda until well blended. With an electric mixer on Low speed, beat in the butter and milk on low speed until small clumps form. If the dough shapes into a cohesive ball with your hands, it is ready. If not, beat in water, (a 1 teaspoon at a time,) until the dough is ready. Knead the dough with your hands until it is very smooth.
 Divide the dough in half and freeze one -half, tightly wrapped, for another use. Divide the remaining dough in half and shape each half into a ball. Place one ball in the center of a 3.5 to 4-inch nonstick tart pan that has fluted edges. With your fingers, press the dough evenly on the bottom and up the sides of the pan. Repeat with the remaining dough in the second tart pan. Place both pans on a rimmed baking sheet. With a fork, prick the bottoms and sides of the dough a few times.
 Bake the tarts on the bottom rack of the oven for 5 minutes. Shift the pans to the next middle rack and bake for another 10 minutes or until the edges of the pastry start to brown. Remove the pans from the oven and cool for 15 minutes on a wire rack.
 Arrange the raspberries in a single layer in the two crusts. Whisk the water into the jam until the jam is a glazing consistency. Heat the jam in the microwave on Low power just until the jam is melted, about 5 seconds. Pour the jam over the raspberries in each crust and use a pastry brush or fork to nudge the jam into the nooks and crannies between the raspberries and out to the edges of the crust. Let cool for at least 1 hour before serving.
Makes 2 tarts (each 3.5 to 4-inches in diameter)
Per tart: 385calories; 2g protein; 18g total fat; 5g fiber; 55g carbohydrates; 47mg cholesterol; 192mg sodium
Gluten-Free Flour Blend
1 ½ cups brown rice flour (or sorghum flour)
1 ½ cups potato starch
1 cup tapioca starch/flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place.