I love, love, love this tart! I’ve made it several times, it’s always a hit with my friends and my family. And it’s always a hit with me. Guess why? It’s loaded with cinnamon. And you know that I’m obsessed with cinnamon, right?
You can use either fresh or frozen raspberries. This time, I used frozen ones for the jelly and fresh ones for the topping, as I find them prettier when they’re fresh.
To make the raspberry jelly, I used agar agar as a substitute for gelatin. Have you ever tried agar? It’s quite an amazing ingredient. To name a few of its health benefits, agar is calories, fat, sugar, carbs and gluten free. It’s also a perfect alternative to gelatin for vegans and vegetarians or for those eating kosher/halal, as agar is made from a seaweed. Learn everything you need to know about agar thanks to this helpful article I wrote. You’ll learn where to buy agar, how to use it and so much more.
You’ll see that you need to blind bake the crust. But what exactly does it mean? Basically blind baking means to pre-baked the crust or a pastry before adding the filling. It prevents the crust from becoming soggy. Blind baking is necessary when the crust needs more baking time than the filling or when it’s a unbaked filling (for instance, we don’t bake the raspberry filling here).
Cal: 220 - Protein: 4.22g - Fat: 8.9g - Carbs: 33.6g - Fiber: 6.5g - Sugar: 12.6g
Old Points: 4 pts - Points+: 6 pts
- 1 1/2 cup whole wheat flour
- 2 tsp ground cinnamon (1 1/2 tsp if you're not a big fan)
- 1 stick unsalted light butter, at room temperature, cut into big chunks
- 4 tbsp brown sugar
- a pinch of salt
- 2 tbsp cold water
- cooking spray (or butter)
- 10 oz + 8 oz raspberries (fresh or frozen)
- 2 tbsp brown sugar (or agave, honey, stevia, splenda...)
- 1 tsp agar powder
- 2 tsp hot water
- In a food processor, combine flour, cinnamon, butter chunks, sugar and salt. Pulse 30 seconds. Add cold water and pulse again 30 seconds to form a homogenous dough. Wrap it with plastic wrap and set aside in the fridge.
- In a heat resistant medium bowl, combine 10 oz raspberries with remaning sugar. Cook 25 minutes in a bain marie (or a double boiler).
- In a small bowl, dissolve agar with hot water. When raspberries are almost done, add agar mixture and mix well. Cook a few minutes. Remove from heat, let cool and set aside in the fridge.
- Preheat your oven to 410F. Spray a large round tart pan with cooking spray. Place the dough in the center of the tart pan and roll it out with your hands. Pierce the dough with a fork, cover it with baking paper, and place dried beans (or dry rice, lentils, pie weights) on top of the covering. Bake 25 minutes (It's called blind baking). Don't over bake or your crust will stick to the bottom of the pan. Let cool completely.
- Whisk raspberries mixture to obtain a jelly and spread it on the bottom of the crust. Arrange remaining raspberries on top. Set aside in the fridge until ready to serve.
Side Note For Food Bloggers: Improve your food photography!
If you run a food blog, I guess you are aware that good quality pictures are crucial to a successful blog. They’re tons of blogs out there and if you aim to stand out and be successful, appealing food pictures are a basic requirement. I know food photography can be very hard sometimes. So I wanted to introduce you this amazing guide to a Tasty Food Photography written by Lindsay, from Pinch of Yum. This blog is really great, and the girl knows what she’s talking about. Look at her pictures, they all scream “eat me right now”!! I’ve learned a lot thanks to that ebook and I thought it could be helpful to you too. So here is the link to check it out.
Disclosure: those links are affiliate links. It means that if you buy this ebook through those links, I will earn some money, at no additional costs for you. So if you enjoy this blog, it would be a great way to help me out. Thanks 🙂