Months in the waiting, weeks to plan and only a few hours to catch up.  There need not be a reason to get together with a best friend, but gossiping around berry bushes is just plain fun.  Fields of raspberries (and a handful of nosy sheep and goats) hold our secrets and plots against the men in our lives.  We fill up our containers while talking about future plans and recent trips, occasionally looking up to gauge our distance apart.  Irina picks faster, with childhood years of experience behind her.  I work a bit slower, always being super picky about which berries will make it into my container.  Sharing goals and dreams with someone who truly understands and loves you for who you are, is a gift unlike any other.  Berry picking with a best friend becomes a soul soothing afternoon under sunny blue skies.

    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.                     
Picture of me by, Irina Kachalenko
    I turned to Green Kitchen Stories for some inspiration on a gluten-free tart.  They just recently made a wild berry tart which sounded perfect.  The crust recipe is essentially the same, except for my decision to increase the amount of almond flour because the oats seemed a bit overwhelming.  I also used honey in my recipe since I had some lovely wildflower honey from Alstede Farm.  (If you want to keep this tart vegan then substitute maple syrup)

    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)

adapted from Wild Berry, Almond & Oat Tart by Green Kitchen Stories
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.



09/06/2013 6:41pm

This looks so unbelievably good! And thank you for reminding me to make that peach butter! I definitely need that in my life :)

09/06/2013 6:51pm

Get on that Chris...peaches are quickly on their way out!!! I plan on getting some more tomorrow :)

09/06/2013 7:03pm

We are certainly very happy that our family and staff were able to provide you with such an enjoyable time on our farm...and we especially appreciate your very kind remarks. Thanks for being such a loyal customer of our family owned farm!

09/06/2013 7:21pm

Hi Kurt, Thanks for stopping by to take a look. You have a beautiful farm in Chester....I'm so glad that I am close by :)

09/06/2013 10:00pm

Oh my... What a *gorgeous* tart and delightful combination of ingredients -- love the colour of the berries you ended up going with and that almond/oatmeal crust does sound divine... (that alone would excite me!). Very good idea to work in some of your cardamom peach butter here... sounds perfect.

There's nothing quite like the companionship of a girlfriend -- sigh -- sounds like you had the perfect day even if it was only for a few hours (and what an ideal gossip venue! ;-). As always, gorgeous photos Sandra and beautiful writing. Such a treat to visit your blog.

09/06/2013 10:15pm

Thanks Kelly :) and it is always a treat when you come and visit me!!!

09/08/2013 7:01pm

That tart looks so cool with the golden raspberries..and what a great idea for the peach butter! I've been meaning to try that gluten free crust from GKS as well, thanks for your take on it.

09/08/2013 8:03pm

Hey Sofia, that tart crust is really awesome...I will probably use it again! It was thicker and more cookie-like then a traditional tart crust...but I thought it was awesome! Definitely give it a try.

09/12/2013 10:01am

So, so, so beautiful! What a gorgeous, simple dessert. I love that you were able to showcase these golden berries with your yummy peach butter & wildflower honey. And the crust sounds fab- almond oatmeal cookie with coconut oil? Heaven! And I totally get the whole 'pick-your-own' thing... so satisfying to do that isn't it? I wish we could do it all year long! Maybe we should move to California with Kelly ;)
PS- did you steal that adorable white pail (with the red raspberries)? Too cute!!!

09/12/2013 12:30pm

I definitely think we should move to California...oh...the weather...but I would probably miss fall and winter. That little white pail is actually mine...I had to bring it for the photo-op! hehe :) It actually has a top that is equally cute. It is one of my favorite vintage finds!!!


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08/27/2015 12:52am

it is good to like this recipe.

08/27/2015 1:30am

very good thing . The dish is looking very awesome.


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