Description
Easy to make, beautiful to look at, and absolutely delectable to eat.
Ingredients
Scale
Tart Crust:
- 1 3/4 cup flour (1 1/4 cup all-purpose flour, 1/2 cup sprouted spelt or white whole wheat pastry)
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup all-natural cane sugar
- 1/3 cup coconut oil
- 1/3 cup vegan margarine (Earth Balance)
Filling:
- 1 recipe of my chilled raspberry jam (Click Here for My Favorite Easy Raspberry Jam recipe)
- 1/2 cup of frozen raspberries
Instructions
- Preheat the oven to 350 degrees
- In a bowl mix the following ingredients: flour, almond flour, salt, sugar, and vanilla. Mix until well combined.
- Using a pastry cutter (or a fork) cut in the coconut oil and vegan margarine. The mixture should resemble crumbs. Make sure not to over-mix.
- Remove 1/3 of the crumb mixture. Set aside for crumble on top.
- To the remaining 2/3 crumble mixture, add enough cold water (a teaspoon at a time) to make it stick together when pressed. I rarely need more than 1 tablespoon of water. It should not be wet.
- Place into tart tin and press with a spoon or your fingers to fill about halfway up the side of the tin with crust.
- Bake at 350 degrees for 15 minutes. (Use pie weights or dried beans to keep the crust from puffing).
- Remove pie weights and let cool on a cooling rack for about 20 minutes.
Filling:
- In a bowl, mix together the raspberry jam and frozen raspberries.
- Pour into the pre-baked tart crust.
- Sprinkle with the 1/3 crumble mixture leftover from the tart crust.
- Bake at 350 degrees for 20 minutes
- Let cool completely before attempting to remove from the tin.