Gluten-Free Almond and Raspberry Tart

Directions

• Mix together rice flour, cornflour and buckwheat flour in a large bowl.
• Mix in the butter with fingertips until it resembles breadcrumbs.
• Add eggs one at a time, mixing well after each addition (electric beaters work best). *Pastry can also be made in a food processor by pulsing flours and butter until it resembles breadcrumbs then adding one egg at a time and processing until combined* Press pastry into a greased or lined flan or pastry dish.
• Bake at 180 degrees for 15 minutes or until lightly golden.
• Remove and allow to cool slightly.
• Combine raspberries and sugar in a saucepan over a medium heat.
• Stir until sugar dissolves and mixture comes to the boil.
• Simmer for 8-10 minutes or until mixture thickens.
• Remove from heat and allow to cool.
• Cream butter and sugar together in a large bowl, then add vanilla essence and eggs one at a time, beating well after each addition.
• Stir in almond meal and cornflour, mix until well combined.
• Spread cooled raspberry mixture over the pastry base then top evenly with almond mixture, using a small knife to smooth it.
• Bake for 30 minutes or until golden.