This humble little dessert turned out to be quite a big hit with my family. There’s just something about toasted pecans and tangy raspberry jam that make for a delectable combo. My husband likened it to an extremely delicious (and much more appealing) nutra-grain bar. Yeah, I can get behind that.
It’s easy to toss together, and even easier to eat much more than intended. This is some addictive stuff; serve with caution.
By the way, there are some incredible double milled GF flours available from Authentic Foods. I was first introduced to the ‘superfine brown rice flour’ by the wonderful Julie Hasson (accompanied by raving reviews of the stuff by miss Kittee). But you guys, guess what? The fine folks at Authentic Foods also make a superfine sorghum flour (oh yes, my dreams have come true!)… and it’s the bees knees. For serious. I have been using it in everything lately, and I really enjoyed the results when I used it in this tart. I highly recommend trying it out if you’re up for a superfine splurge. Otherwise, just stick to regular sorghum flour for this recipe–it won’t hurt anything.
Raspberry Pecan Tart ~ Vegan & Gluten Free
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29 comments
this is so beautiful<3
do you think it tastes overwhelmingly nutty or do the pecans just give it a nice deep, warm flavor?
Here’s the mobius strip question of the day. Am I always hungry when I read your blog or do all the mouth watering recipes and photos MAKE me hungry? I don’t know. I do know that having super fine flours in desserts is amazing. I’ve been blitzing mine in the VitaMix after measuring them out. Of course buying them that way is probably a much more sane option.
Also, why not double the recipe in a 9 X 12 pan and cut into bars for the hubby and school lunches? Looks like it would work perfectly. Your beautiful blog made my day, as always.
Laurel, does the vita make it superfine?? My hubs has been dying for a good excuse to get one of those things (like I’m really against it ;) but I was wondering how fine it could actually pulverize flour…. :) I like your thinking, that stuff is expensive!
Gosh yes. I haven’t tried it in the regular pitcher yet because I have the dry one as well. I made some powdered sugar the other day with a cup of sugar and a Tbsp of arrowroot and pouf, maybe 15 seconds later – done. You can go to VitaMix and get their special deal (I did). It ends up like a dollar a day for a year and you have a TEN year warranty. I love mine to pieces and so does my hubby. The day we got it we looked at each other and kept saying ‘what were we thinking with all those other blenders?’
Anyway make the hubs feel good and tell him he’s convinced you. :-))
Oh my goodness Laura! Thank you… I left that step out! The pecans are part of the flour mixture, so they get added into the rest of the flours once they’ve been sifted together. Editing now! Thank you :)
This was a particularly delicious treat. I will definitely be saving this recipe! It was as delicious as it was beautiful. I loved the presentation with the pecan on top. Nice touch!
My mouth is seriously watering and I cannot wait to try this recipe. Perfectly gluten-free and delicious. Thank you for sharing; so happy to come across your blog; love it!
What a lovely recipe! I made it last night and thought it was absolutely delicious. I can’t wait to make it for a family gathering. The flavor of the toasted pecans really puts it over the top. I used a tart pan spritzed with cooking spray instead of a springform, and that worked well. I also found it easier to press the dough into the bottom of the pan rather than rolling it out and then trying to transfer it to the pan.
Your family is fortunate to have you cooking for them, Allyson!
this is so beautiful<3
do you think it tastes overwhelmingly nutty or do the pecans just give it a nice deep, warm flavor?
I’d say a nice deep warm flavor is exactly it! You know, it actually tastes a lot like an oatmeal crust…. :)
yes! i bought some of it a few weeks ago and have been loving on it too. it makes everything work!!
xo
kittee
I knew you’d already have found this stuff out! already i’m smitten. superfine flours to take over the world! <3 <3 <3
Super fine sorghum flour!?! How amazing! That tart looks **amazing**
I know! ’tis amazing, Jes!
This looks gorgeous! Love the crumble topping.
This looks so delicious! I could eat a slice right now!
Here’s the mobius strip question of the day. Am I always hungry when I read your blog or do all the mouth watering recipes and photos MAKE me hungry? I don’t know. I do know that having super fine flours in desserts is amazing. I’ve been blitzing mine in the VitaMix after measuring them out. Of course buying them that way is probably a much more sane option.
Also, why not double the recipe in a 9 X 12 pan and cut into bars for the hubby and school lunches? Looks like it would work perfectly. Your beautiful blog made my day, as always.
Laurel, does the vita make it superfine?? My hubs has been dying for a good excuse to get one of those things (like I’m really against it ;) but I was wondering how fine it could actually pulverize flour…. :) I like your thinking, that stuff is expensive!
Gosh yes. I haven’t tried it in the regular pitcher yet because I have the dry one as well. I made some powdered sugar the other day with a cup of sugar and a Tbsp of arrowroot and pouf, maybe 15 seconds later – done. You can go to VitaMix and get their special deal (I did). It ends up like a dollar a day for a year and you have a TEN year warranty. I love mine to pieces and so does my hubby. The day we got it we looked at each other and kept saying ‘what were we thinking with all those other blenders?’
Anyway make the hubs feel good and tell him he’s convinced you. :-))
Another beautiful, mouth-watering dessert – you’re a rock star! I included your recipe in a gluten-free post: http://www.greenwala.com/profiles/eco-vegan-gal/blog/15576-Wheatless-Wednesday-5-Spring-Time-Recipes
thank you whitney! <3
what a great flavor profile! i bookmarked this with my cookmarked.com account!
<3 <3 yay!
yummy! looks fantastic!
Oh my, that looks & sounds delicious.
Looks awesome! I will bookmark this and give it a try on my next day off :)
One question: what happens to the pecan meal after it goes for a spin in the food processor? do I add it to the dough or sprinkle it on top?
Oh my goodness Laura! Thank you… I left that step out! The pecans are part of the flour mixture, so they get added into the rest of the flours once they’ve been sifted together. Editing now! Thank you :)
Ummmm…..so…..yeah….that looks sooo awesome!
You can put the regular flour in a blender, food processor, Vita Mix, or clean coffee grinder on the finest setting and save yourself a lot of money!
That looks perfect to have with an afternoon soy latte.
This was a particularly delicious treat. I will definitely be saving this recipe! It was as delicious as it was beautiful. I loved the presentation with the pecan on top. Nice touch!
Thank you Eric!! So glad you enjoyed it!
<3 allyson
My mouth is seriously watering and I cannot wait to try this recipe. Perfectly gluten-free and delicious. Thank you for sharing; so happy to come across your blog; love it!
Do your delicious recipes ever end?! Included this one in a recipe post on healthy desserts:
http://www.greenwala.com/profiles/eco-vegan-gal/blog/15797-Meatless-Monday-5-Healthy-Dessert-Recipes-That-Spring-into-Summer
you are too too sweet Whitney! thank you so much <3
What a lovely recipe! I made it last night and thought it was absolutely delicious. I can’t wait to make it for a family gathering. The flavor of the toasted pecans really puts it over the top. I used a tart pan spritzed with cooking spray instead of a springform, and that worked well. I also found it easier to press the dough into the bottom of the pan rather than rolling it out and then trying to transfer it to the pan.
Your family is fortunate to have you cooking for them, Allyson!
thank you so much, Liz! <3 <3 <3 Also, great tip about pressing the dough directly onto the pan!