When you find big juicy raspberries on sales for 25 cents you know it’s time to make raspberry tarts!

 

 

Since I haven’t figured out how to make gluten free puff pastry dough yet I just used gluten free pie crust. I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour. I’m not going to lie, It is not AS flakey in texture but it works.

 

 

Roll out pie crust dough  and gently drape it over the pan.

 

 

Trim edges.

 

 

fold the crust edges over. Then place all crust lined pans in the freezer while waiting for the oven.

 

 

In a bowl add egg yolks,

 

 

sour cram, sugar and lemon zest.

 

 

Mix and then realize the eggs are small and decide to add one more egg and a little more sugar. Then mix again. 

 

 

Bake crusts at 400  for 10 minutes.

When crusts are starting to look done, not golden brown done but not raw dune. Remove from the oven

 

 

and promptly pour filling into them

 

 

and return to the oven and bake until

 

 

Return to oven for 10 minutes. Then let cool completely.

 

 

When you’re ready to serve, get out the 25 cent berries!

 

 

 

Arrange raspberries on top of custards.

 

 

Arrange in whatever pattern you like, I like hexagons.

 

 

drizzle the raspberries with the Fruit Glaze.

 

 

And then dust with powdered sugar.

 

 

 

 

 

Serve right away.

 

 

It was good, it was very good.

 

Raspberry tart ~Gluten free

• premade gluten free pie crust (I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour. )
• 2 egg yolk s
• 1 1/2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 1 quart large ripe whole raspberries, Pinch of freshly-grated lemon zest (rind)
• Fruit Glaze (recipe below)
• 1 tablespoon powdered sugar

Preheat oven to 400 degrees F.
Roll out pie crust and  and line pie shell or tart pans. Bake for 10 minutes.
While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time.
When ready to serve, arrange whole strawberries on top of the custard. Lightly brush the strawberries with the Fruit Glaze.
Fruit Glaze:

• 2 tablespoons plum jam (or use jam or jelly of your choice)
• 2 tablespoons water

In a small saucepan over medium heat, stir together the jelly and water until syrupy. remove from heat and let cool.