I use gluten-free flour for this, and any fruit will do. I’ve used cherries (pitted and halved), apricots halved, pears (peeled) and apples (also peeled), as well as raspberries. All turn out brilliant. Really, I think just about anything would work.
Might well be the best, simplest tart recipe in the galaxy. (If, that is, you like things on the not-too-sweet side; also, the texture is very dense rather than cakey, or even tarty; in fact I’m not sure why it’s called a tart… so if you’d rather call it something else, I think you should.)
Almond Raspberry Tart
(The original recipe calls it a tart, so I’m just being authentic to its origins. But really, it’s a torte.)
1 1/4 cups sliced almonds
1/2 cup granulated sugar
1/2 cup butter, in small pieces
1 cup all-purpose flour
2 to 3 cups fresh raspberries
Place almonds and sugar in food processor and blend 30 seconds. Add butter and process into fine crumbs. Add eggs and process until creamy. Add flour and process until blended. Spread over greased 9-inch flan pan or pie plate. Refrigerate 30 minutes.
Top with fruit. Bake in preheated 350F oven, 30 minutes or until just golden and centre is cooked. (Note: I keep it in 40 minutes because I like it on the slightly drier side.)
Serve dusted with icing sugar.
Garnish with additional raspberries/fruit.
— (From Mary McGrath’s column in the The Toronto Star, July 26/ 1997)
(Note: best eaten with a pot of tea and book nearby; also makes an acceptable breakfast substitute in my world.)