Prepare to embark on a culinary journey that transforms ordinary dessert into an extraordinary experience! This Gluten-Free Lemon Tart with Raspberries is not just a recipe – it's a magical fusion of tangy citrus, sweet raspberries, and a perfectly crumbly gluten-free crust that will make even gluten-lovers weak at the knees. Imagine cutting into a golden, sunshine-colored tart that promises to deliver a burst of refreshing flavor with every single bite. Whether you're catering to dietary restrictions or simply craving a show-stopping dessert, this recipe is your ticket to becoming the ultimate home baker.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 ½ cups gluten-free flour
- ½ cup sugar
- ½ cup butter, softened
- 2 large eggs
- 1 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- ¼ teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter or cooking spray.
- In a mixing bowl, combine gluten-free flour, salt, and baking powder. Whisk together to ensure even distribution of ingredients.
- In a separate large bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure the mixture is smooth and fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Press the dough evenly into the prepared tart pan, making sure to create an even layer on the bottom and up the sides.
- In another bowl, whisk together lemon juice and lemon zest. Pour this mixture over the prepared tart base.
- Gently scatter fresh raspberries across the surface of the lemon filling, distributing them evenly.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the pan for about 1 hour. The tart will continue to set as it cools.
- Once cooled, carefully remove the tart from the pan by lifting the removable bottom.
- Optional: Dust with powdered sugar or add additional fresh raspberries for garnish before serving.
- Slice into 8 equal portions and serve at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect dough consistency.
- Gluten-Free Flour Tip: Not all gluten-free flours are created equal. Use a high-quality blend that includes xanthan gum for the best texture.
- Zest Like a Pro: When zesting lemons, only remove the bright yellow part, avoiding the bitter white pith underneath.
- Raspberry Placement: For a stunning presentation, arrange raspberries in a beautiful pattern or scatter them casually for a rustic look.
- Cooling is Crucial: Allow the tart to cool completely to ensure it sets properly and is easy to slice.
- Make Ahead: This tart actually tastes even better the next day, so it's perfect for advance preparation.
- Storage Secret: Keep the tart refrigerated, but bring to room temperature before serving to maximize flavor and texture.
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
