Three years ago we planted a raspberry patch about 15 x 15 in area. We have been patiently waiting for a good crop and this summer the bushes have finally given us a bounty! Hubby and I have spent many evenings chatting and picking raspberries (who needs therapy). We are happily eating fresh berries with everything, have frozen some for winter desserts and smoothies and I cannot wait to make jam.
Recently, my in-laws generously brought us some saskatoons, and I couldn't resist making tarts. Raspberries and saskatoons go together very well! If you cannot get saskatoons, blueberries are a great replacement.
Raspberry Saskatoon Tarts (Makes 6)
- 2 cups almond flour
- 1/2 cup cold butter, diced small
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1 cup raspberries
- 1 cup saskatoons (substitute with blueberries if necessary)
- 3 Tbsp liquid honey (plus more for drizzling)
Preheat the oven to 300F.
Combine all pastry ingredients and cut the butter into the almond flour mixture with a pasty cutter or two knives. When well combined form into a disk and refrigerate for about an hour.
Meanwhile combine the raspberries and saskatoons in a bowl, covering with honey to coat.
Remove the pastry from the fridge and divide into six portions. Press each portion into a muffin tin, lined with a parchment paper liner. You will have to do some fiddling to get pastry into the parchment, as it will crack. Work out any cracks and continue to form it into a tart shell with your hands.
Fill the shells slightly over the top, with the saskatoon and raspberry mixture and drizzle with a little more honey.
Place the muffin tin into the oven and cook the tarts for approximately 30-35 minutes. Remove from the oven and garnish with your preferred topping: whip cream, ice cream, or coconut whip cream. Enjoy!
This pastry is soft and quite crumbly, but delicious!
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