Putting her own spin on a classic dessert, Girish makes her own version of raspberry tarts. Using oats, raspberry jam, and lemon zest, Girish found the balance between crunch, tart, and sweet.
Raspberry tarts
These raspberry lemon bars are so simple to make because you just make the base and you can add basically any type of preserve. This recipe has an oat base which adds a crunch factor to the bars. If you want them super crunchy, bake them for a long time on a low heat. And using brown granulated sugar adds an extra crunch to the base. I usually find most raspberry jams a little too sweet, so in order to offset some of the sweetness, I like to add some fresh raspberries to the jam. This adds some tartness to the bars and creates a good balance to the sweet base.
Ingredients
- ½ cup unsalted butter
- 1 cup Gluten Free All Purpose flour
- 1 cup rolled oats
- ½ cup sugar
- 1tsp vanilla extract
- 1 ½ tsp xanthan gum
- 1 tsp lemon zest
- ⅔ cup raspberry preserve
- ⅓ cup fresh raspberries
Directions
- Line a tart pan with foil and generously grease with butter
- Preheat oven to 375°F and melt the butter in the microwave until liquid
- In a mixing bowl combine the butter, Gluten Free flour, oats, sugar, vanilla extract, xanthan gum, and lemon zest.
- Pack the mixture into the bottom of the pan to form the bottom layer.
- Some variation to this treat it to pack the mixture into a cupcake to make mini tarts.
- In a separate bowl mash the fresh raspberries and combine them with the jam.
- Spread the raspberry mixture over the base and bake for 20 – 25 minutes.