Name: Holiday Raspberry Caramel Tart
Ingredients: 1 batch Raspberry Caramel Sauce; 1 1/2 cup almond flour; 1/4 cup + 1 tablespoon coconut flour; 1/4 cup + 1 tablespoon tapioca flour; 1/2 teaspoon baking soda; 4 tablespoons Tin Star Brown Butter Ghee; 4 tablespoons maple syrup; 1 teaspoon vanilla extract; 1 container of raspberries (about 10 ounces – or about 36 raspberries); less than 1 teaspoon organic powdered sugar (optional)

Holiday

Make raspberry caramel sauce. Let caramel sauce cool.

Preheat oven to 325 degrees F. Grease a rectangle quiche pan (13-3/4&#8243; x 4-1/4&#8243;). Add all ingredients for the crust into a food processorand pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in a pan and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides to create a boat for the caramel to go later.

Bake crust for 15-18 minutes, until golden brown. Remove then let crust cool for about 30 minutes.

Pour caramel into the crust (you won&#8217;t need all the caramel, but use as much as you prefer). Place raspberries in the caramel, however you&#8217;d like to line them up. Then dust with powdered sugar before serving!

Holiday Raspberry Caramel Tart

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