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.
