Ingredients

FOR THE TART CRUST
adapted from Gluten Free Baking Classics by Annalise Roberts

1 cup all purpose gluten free flour mix (see below)
1/4 cup xylitol (or sugar)
1 tsp. xanthan gum
5 Tbsp. cold, unsalted butter, cut into small cubes
1 tsp. vanilla extract
pinch of kosher salt

FOR THE FILLING
adapted from Brown Butter Raspberry Tart via Bon Appetit

1/2 cup xylitol (or sugar)
2 large eggs
1/4 cup gluten free flour mix
1 tsp. vanilla extract
pinch of kosher salt
1/2 cup (1 stick) unsalted butter, cut into small cubes
2 6 oz. containers of fresh raspberries

Instructions

1. For the crust: Position your oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9 inch pie or tart pan (with a removeable bottom) with cooking spray. Optionally, dust the cooking spray with rice flour (or wheat flour, if you’re going gluten-ful). In a medium bowl, combine the flour mix, xylitol (or sugar), salt, and xanthan gum. Add the chilled butter cubes and incorporate with a pastry cutter or your hands until crumbly. Add the vanilla and incorporate thoroughly.

2. Place the pie or tart pan onto a baking sheet for stability. Pour the crust dough into the pie or tart pan (it will still be quite crumbly). Press the dough evenly along the bottom and up the sides of the pan. If needed, use a small glass with a flat bottom to help press the dough into place. Bake for 16-18 minutes, until lightly golden in color. Remove and cool on a rack.

3. Increase oven temperature to 375 degrees F in preparation for baking the tart.

4. For the tart filling: While the tart crust is baking, whisk xylitol (or sugar), eggs, and salt in a medium mixing bowl. Add the flour and vanilla and whisk until the mixture is smooth.

5. Cook butter in a small saucepan (a pan with a light colored bottom is best, so you can clearly see when the butter is browning) over medium heat, stirring often, until it turns a deep brown and you smell a nutty aroma. Be careful not to burn. Immediately remove from heat and gradually whisk into the egg/sugar mixture. You may want to move the butter to a glass measuring cup for easier pouring before you pour it into the mixture, especially if you have a heavy pan. Whisk until thoroughly blended.

6. After the crust is cooled, place it on a cookie sheet with rimmed sides and arrange the raspberries (pointed sides up) in concentric circles around the bottom of the crust. Carefully pour the brown butter mixture evenly over the berries, and bake until the filling is puffy and golden brown, about 40 minutes.

7. Cool completely on a rack, cut into wedges, and serve at room temperature. Cover and store the tart at room temperature.