Vegan No-Crust Raspberry Tart {gluten-free, grain-free}

baked vegan no-crust raspberry almond tart on a white cake plate

5 from 9 votes

Vegan No-Crust Raspberry Tart {gluten-free, grain-free}

A baking classic (frangipane fruit tart), remade into a 1-bowl, vegan no-crust raspberry tart! Fast to make and bake, it is as gorgeous as it is delicious. Vary the fruit according to what is in season or what you have on hand.

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Cuisine: American

Keyword: almond flour, easy vegan raspberry tart, gluten-free, no crust, no crust vegan raspberry tart, no crust vegan tart, no-crust tart, raspberry, tart, vegan almond tart, vegan frangipane tart, vegan gluten-free frangipane tart, vegan gluten-free no crust tart, vegan no-crust raspberry tart

Servings:

Author: Camilla

Ingredients

2 cups 224 g blanched almond flour
2/3 cup 128 g natural cane sugar (see notes for options)
2 tablespoons 20 g tapioca flour
1 teaspoon 4 g baking powder
1/4 teaspoon salt
1/2 cup 1 stick / 112 g vegan butter, melted
1/4 cup 60 mL nondairy milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 and 1/2 cups 185 g fresh raspberries

Instructions

Preheat oven to 350F (180C) and lightly spray or grease the inside of a 9-inch (22.5 cm) tart pan (preferably one with a removable bottom; see notes for options).
In a large mixing bowl,whisk the almond flour, sugar, tapioca starch, baking powder and salt until blended. Add the melted vegan butter, nondairy milk, vanilla extract, and almond extract. Whisk or stir until completely combined.
Scrape and spread the thick almond batter into the prepared tart pan. Take care to spread the batter evenly, especially to the fluted edges.
Gently press the fresh raspberries down into the batter (the pattern can be decarative, or haphazard; just aim for full coverage).
Bake the tart in the preheated oven for 25 to 30 minutes until golden brown and the filling is set. If needed, loosely cover the tart with foil during the second half of baking if the raspberries are getting too dark. Transfer to a cooling rack and cool completely.

Notes

Storage: Store the tart, in a covered cake or pie keeper at cool room temperature for 1 day, or loosely covered in the refrigerator for up to 3 days.

Pan Options: If you do not have a tart pan with a removable bottom, use a 9-inch (22.5 cm) pie plate/pan in its place, or a plain tart pan (without the removable bottom). A square 9-inch (22.5 cm) baking pan will also work just fine.

Sugar Options: An equal amount of regular granulated sugar can be used in place of the natural cane sugar. If you are fine with a darker-colored tart, you can also use an equal amount of coconut sugar. For a sugar-free option, use an equivalent amount of granulated sugar-free sweetener that is marked as suitable for baking.

Tapioca Options: I have only tested this with tapioca flour. However, an equal amount of arrowroot starch, potato starch or corn starch should work fine as substitutes.

Nutrition