Paleo Raspberry Cinnamon Tart
Some people go in drooling mode over burgers or chocolate cookies. Me? Well, I do love burgers and chocolate chips too because #balance and life is not only about kale and quinoa – but this raspberry filling? I swear my dopamine levels are through the roof just thinking about it. It’s ridiculous.
Seriously you guys, I was literally sniffing the tart like a drug addict because I wasn’t allowed to dig in before I had finished the pictures. It was so hard to wait!
I can’t promise this tart will have the same effect on you because let’s face it, I’m kinda weird sometimes, and not everyone gets excited by food the way food weirdos do, but I’m pretty sure you’ll find it at least pretty delicious. It’s summery, it’s sweet – but not too sweet! – and loaded with raspberries (I’m loving that thick filling!)
If you’ve never baked paleo treats before, just a word of caution: don’t expect a regular wheat crust. I mean, it’s delicious but the texture is very different. It holds together very well but it’s more on the soft side. Give it a try!
Cal: 284 - Protein: 4.8g - Fat: 17.6g - Carbs: 27.8g - Fiber: 9.9g - Sugar: 14.3g
- 1/2 cup melted coconut oil
- 2 eggs
- 2 tbsp honey
- 2 to 3 tsp cinnamon (depending on how much you love cinnamon!)
- a pinch of salt
- 3/4 cup coconut flour
- 4 cups / 17 oz / 500 g unsweetened frozen raspberries
- 1 granny smith apple, peeled, cored, and chopped very thinly
- 1/4 cup coconut sugar (you can also use brown sugar, but coconut sugar is healthier)
- 1 to 2 tsp cinnamon (depending on how much you love cinnamon!)
- 2 tbsp cornstarch + water (you can also use arrowroot to keep it strictly paleo)
- Preheat oven to 400F/200C.
- Start with the crust. In a large bowl, add melted coconut oil, eggs, honey, cinnamon and a pinch of salt. Mix with a fork. Add coconut flour and mix until dough starts to form. It will seem too wet at the beginning but the coconut flour will absorb a lot of the moisture quickly.
- Gather dough into a ball and transfer to a 12-inch (30 cm) tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. Prick bottom with a fork. Bake for 9 minutes or until edges are golden. Remove from the oven and set aside.
- Prepare the raspberry filling. Combine the raspberries, chopped apple, coconut sugar and cinnamon in a medium saucepan. Cover with a lid. Cook for about 15 to 20 minutes on medium-high heat, mixing from time to time, until it has the consistency of a runny jam. At this point, taste the mixture to see if it's sweet enough to your taste - if not add more coconut sugar and cook a few additional minutes to make sure it's dissolved. Dissolve cornstarch in a little bit of water and mix in raspberry mixture, stirring until well distributed. Turn off the heat and cool slightly before pouring on prepared crust. Let it cool completely to allow the raspberry filling to set, cut into 8 slices and serve.