The fields we picked in are located in Chester, NJ. Alstede Farm is one of my most favorite pick-your-own farms in the area. They offer so many different types of fruits and vegetables on hundreds of acres. You can get lost in peppers, hike a mile to get some eggplant or sit down under a blueberry bush and pick for hours. But my favorite from this trip had to be the golden (yellow) raspberries. Surprisingly they taste very different from the red raspberries. We threw around words like honey sweet, sparkling champagne, or peachy berry (we can't help ourselves, we are ex-fragrance industry professionals after all). After tasting some of these berries I knew I really wanted to make some sort of sweet dessert tart.
I decided to layer the berries on top of some of my homemade Peach Butter with Honey & Cardamom. It is very easy to make, but you can also find it at many farm stores or farmers markets. The peach butter and the fresh berries together inside a tart reminiscent of an almond oatmeal cookie is exquisite!!! I imagine that regular red raspberries would also taste great.
Raspberry-Peach Tart (Gluten-Free)
makes 1 (8-inch) tart
1 cup rolled oats (certified gluten-free)
3/4 cup ground almond flour
2 tablespoons corn starch
1/4 sea salt
1/2 teaspoon vanilla extract
3 tablespoons coconut oil
2 tablespoons honey + extra to drizzle
1/2 cup peach butter
1 pint of yellow or golden raspberries (if using frozen, thaw first)
Preheat the oven to 350°F. In a bowl mix the rolled oats, ground almond flour, corn starch and salt. Add the vanilla extract, coconut oil and 2 tablespoons of honey to the flour mixture and gently combine with your hands until a dough forms. Press the dough into a ball and wrap it in plastic wrap. Place the dough into the refrigerator to chill for 30 minutes. Then take the dough out and press it evenly into an 8 inch tart pan, making sure to press firmly around the edges. Prick the bottom of the tart crust with a fork and pre-bake in the oven for 10 minutes. Remove the tart crust from the oven and allow it to cool slightly. Spread 1/2 a cup of peach butter into the bottom of the tart and sprinkle the raspberries on top. Drizzle a little extra honey over the top of the raspberries. Return tart to the oven for 30-35 minutes, or until the filling is bubbly and the crust turns golden brown.
Serve warm with some ice cream, yogurt or just a little extra honey.