This Skinny Raspberry Tart with Cinnamon Crust makes for a simple, light and sophisticated summer dessert. Raspberries give this fruit tart a pleasant tartness which is balanced out with brown sugar and a cinnamon-spiced whole wheat crust.
I love, love, love this Skinny Raspberry Tart! I've made it several times, it's always a hit with my friends and my family. And it's always a hit with me. Guess why? This easy light raspberry tart is loaded with cinnamon. And you know that I'm obsessed with cinnamon, right?
For this Skinny Raspberry Tart recipe, you can use either fresh or frozen raspberries. This time, I used frozen ones for the jelly and fresh ones for the tart topping, as I find them prettier when they're fresh.
To make the raspberry jelly for the Raspberry Tart topping, I used agar agar as a substitute for gelatin.
Have you ever tried agar? It's quite an amazing ingredient for making vegan tarts, cakes and desserts. To name a few of its health benefits, this jelly-like substance is low in calories, fat, sugar, carbs and it's also gluten-free.
Therefore, it is a perfect alternative to gelatin for vegans and vegetarians or for those eating kosher/halal, as agar is made from a seaweed. Learn everything you need to know about agar thanks to this helpful article I wrote. You'll learn where to buy agar, how to use it and so much more.
How to "blind bake" a crust
When making my Skinny Raspberry Tart, you need to blind bake the crust. But what exactly does that mean?
Basically, blind baking means to pre-baked the tart shell, crust or pastry before adding the filling, here our skinny raspberry filling. It prevents the tart crust from becoming soggy once we add our light raspberry filling.
Blind baking is necessary when the tart shell needs more baking time than the filling, or when you add an unbaked filling (for instance, we don't bake the raspberry filling here).
If you tried this, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Skinny Raspberry Tart with Cinnamon Crust
This Skinny Raspberry Tart with Cinnamon Crust makes for a simple, light and sophisticated summer dessert. Raspberries give this fruit tart a pleasant tartness which is balanced out with brown sugar and a buttery cinnamon-spiced whole wheat crust.
For the crust
- 1 ½ cup whole wheat flour
- 2 tsp ground cinnamon 1 ½ tsp if you're not a big fan
- 1 stick unsalted butter at room temperature, cut into big chunks
- 4 tbsp brown sugar
- a pinch of salt
- 2 tbsp cold water
- cooking spray or butter
For the filling
- 10 oz + 8 oz raspberries fresh or frozen for the filling, fresh for the topping
- 2 tbsp brown sugar or agave, honey, stevia, splenda...
- 1 tsp agar powder
- 2 tsp hot water
In a food processor, combine flour, cinnamon, butter chunks, sugar and salt. Pulse 30 seconds. Add cold water and pulse again 30 seconds to form a homogenous dough. Wrap it with plastic wrap and set aside in the fridge.
In a heat resistant medium bowl, combine 10 oz raspberries with remaining sugar. Cook 25 minutes in a Bain Marie (or a double boiler).
In a small bowl, dissolve agar with hot water. When raspberries are almost done, add agar mixture and mix well. Cook a few minutes. Remove from heat, let cool and set aside in the fridge.
Preheat your oven to 410F. Spray a large round tart pan with cooking spray.
Place the dough in the center of the tart pan and roll it out with your hands. Pierce the dough with a fork, cover it with baking paper, and place dried beans (or dry rice, lentils, pie weights) on top of the covering.
Bake 25 minutes (It's called blind baking). Don't overbake or your crust will stick to the bottom of the pan. Let cool completely.
Whisk raspberries mixture to obtain a jelly and spread it on the bottom of the crust. Arrange remaining raspberries on top. Set aside in the fridge until ready to serve.
More raspberry recipes:
- Paleo Raspberry Cinnamon Tart
- Healthy Raspberry Muffins
- Vanilla Raspberry Chia Pudding
- Skinny Lemon Curd Raspberry Popsicles
- Easy Raspberry Tiramisu