Learn how to make the best Paleo desserts starting with my recipe for Raspberry Tart with the perfect cinnamon-spiced paleo tart shell made from coconut flour, eggs, and coconut oil.
Combine the raspberries, chopped apple, coconut sugar and cinnamon in a medium saucepan. Cover with a lid. Cook for about 15 to 20 minutes on medium-high heat, mixing from time to time, until it has the consistency of a runny jam. At this point, taste the mixture to see if it's sweet enough to your taste - if not add more coconut sugar and cook a few additional minutes to make sure it's dissolved.
Dissolve cornstarch in a little bit of water and add to the raspberry mixture, stirring until well distributed. Turn off the heat and cool slightly before pouring on prepared crust.
Let it cool completely to allow the raspberry filling to set, cut into 8 slices and serve.
Paleo Raspberry Cinnamon Tart https://www.notenoughcinnamon.com/paleo-raspberry-cinnamon-tart/