Serves 6
Prep time 15 minutes
Cook time 20 minutes
Crust:
- 1.5 almond flour
- 1.5 tapioca flour + some for dusting
- 3 tablespoons of olive oil
- 1 egg
- 1/2 teaspoon of baking powder
- 3 tablespoons of maple syrup
Instructions:
- Preheat oven to 350 degrees Fahrenheit
- Place all ingredients in a mixing bowl and mix well until a smooth dough forms
- Dust cutting board with a bit of tapioca flour and lay down dough
- Place a piece of parchment paper on top of dough
- Roll out dough until it is 1/4 an inch high and rectangular
- On a parchment paper lined sheet, lay dough down
- Bake for 20 minutes or until golden
- Let cool
- Using a round cookie cutter or a glass rim, cut out circular tartlet forms
- Spread with topping and enjoy!
Topping spread:
- 3 cups of raspberries
- 1 tablespoons of lemon juice
- 2 tablespoons of maple syrup
- 2 tablespoons of tapioca flour
Instructions:
- Place all ingredients, except tapioca flour, in a nonstick pan
- Heat on low, stirring every once in a while to ensure that mixture isn’t burning
- When raspberries are broken down, whisk in tapioca flour and let cook on low until mixture is reduced and gelatinous. About 3 minutes
Recipe developed for SWW® by Karly Siciliano
