Some days certain ingredients just call out to your from the shelf at the store – for me this week it was raspberries. I had some leftover almond flour from the gluten-free avocado fries – and the truth is, the almond and raspberry combo just sounded so good to me.
I didn’t go out of my way to make a gluten-free recipe, it just ended up that way (which means that even if you’re not a gluten-free person you should make this anyway because it’s really good).
3/4 cup almond flour (crust)
1 tube of 7-ounce almond paste
1/4 cup oats
6 Tablespoons salted butter (softened)
Pinch of salt
2 egg yolks (one for the crust and one for the filling)
12 ounces of fresh raspberries
1/2 teaspoon lemon juice
1/2 cup sugar
1/4 cup almond flour (filling)
Preheat oven to 375 degrees.
Combine 3/4 cups almond flour, almond paste, oats, butter, and one egg yolk and salt in a food processor. Divide into 12 tartlet pans or cupcake baking cups (I like and use these silicone ones all the time).
Press crust into sides leaving an indentation in the middle.
Bake crusts for 3-5 minutes to barely set.
Combine raspberries, sugar, additional 1/4 cup almond flour, lemon, and egg yolk in a bowl. Spoon into crusts. (If you have a little left over bake it in a ramekin and pour it over some ice cream – totally worth it).
Bake for 20 more minutes on 375 or until crusts just brown on the edges.
Cool and serve with whipped cream or vanilla ice cream.