Like many people, I feel fairly ambivalent about Valentine’s Day. Aside from the fact that it’s a fun occasion to make all sorts of delicious dessert recipes, I could take it or leave it. This year, however, Valentine’s Day is infused with a few more warm fuzzies than usual, because Steven and I happened to have met at exactly this time last year. We’re both feeling a little nostalgic, and consequently, I’ve been even more inspired than usual to whip up something festive for February 14th.
Left to my own devices, the Valentine’s Day treat of choice would probably be of the chocolate variety. A few years ago, I made no-bake chocolate tartlets that were so good that a spinoff ultimately landed in my cookbook. The year before, writing sleeplessly from the front lines of organic chemistry, I made a super quick, super easy batch of raw, chocolate covered strawberries. Steven, though, is allergic to chocolate, and since we enjoy dessert sharing, I thought I’d take the fruity direction instead.
I settled on this wonderful raspberry crumble tart. It’s many things: vegan, gluten free, beautiful to look at, surprisingly easy to prepare. Most importantly, it is truly delicious, and it took nearly all of my will power to let it cool and remain uneaten while I waited to take pictures.
What makes me so excited about this recipe is actually the crust; I’ve had great luck with traditional pie crusts (using regular flour and coconut oil) and with raw crusts, but this was my first go with a wholesome mixture of almond and oat flour. I wondered if it would be too crumbly, and it is a little crumbly, but for the most part it held up really well. It may become a go-to pastry crust for me, and the texture is especially good for flattening into a tart pan.
A note about the preserves used in this recipe: I modeled it after traditional fruit tarts, which often have a layer of preserves over the tart crust. I love the sweetness and texture that the preserves add to the tart, but if you’d prefer to make a lower sugar version of the recipe, you can omit them (or just use less). There are plenty of natural and organic preserves out there, and you can also make your own. Alternately, I offer up my raspberry chia jam as an option in the recipe, too. (I love the stuff, but didn’t have time to make it for the tart.)
I love the nutty, sweet, and gently tart flavor of this dessert. It’s not exactly seasonal right now, and I imagine it’ll be even better with fresh raspberries in the summer, but boy, is it good.
Perhaps you’ll put aside a little time this coming weekend for a baking project. If you do, I suggest you sweeten your Valentine’s Day with this wonderful treat.
I wish you all a lovely weekend. See you on Sunday for the usual reading roundup!