Mary Berg’s Raspberry Almond Tart | The Good Stuff with Mary Berg

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

fresh raspberries

🥗Healthier: blackberries

💰Cheaper: frozen raspberries

Frozen raspberries are often less expensive and can be used directly.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

In a bowl, crack 4 eggs.

Add 1 cup of milk to the eggs.

Mix in 1/2 cup of sugar and whisk until combined.

Add 2 teaspoons of vanilla extract and 1 teaspoon of almond extract, whisking to combine.

Add lemon zest to the mixture and whisk again.

In a separate bowl, combine 2/3 cup of all-purpose flour, 1/3 cup of almond flour, and a pinch of salt, whisking until there are no lumps.

Melt 4 tablespoons of butter and add 3 tablespoons to the dry ingredients mixture, mixing to combine.

Grease a pie plate with the remaining melted butter.

Pour the batter into the greased pie plate.

Add 1 cup to 1.5 cups of fresh raspberries on top of the batter.

Sprinkle sliced almonds over the raspberries.

Bake in a 375°F oven for 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens