Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Raspberry Pecan Tart Squares

Dessert, Dinner Party, Gluten FreeRespond to this post »

This Raspberry Pecan Tart falls firmly into the “if it worked make it again, just change up the flavor a bit” category.  As you may know, not all gluten free baked goods turn out, even those you may have made many times.  It’s all chemistry honey, and perhaps some astrology too, because at times I feel as if all the stars need to align for gf creations to be successful.
A few of the other versions of these bars are my Raspberry Almond Squares and Blueberry Almond Crumble.  Just switch up the name, and swap in  different fruit and nuts and now you have a new dessert! How innovative!
Honestly, around here no one complains about any baked good that I create. It’s something sweet, yummy, and not veggie-filled. No one will whine about that……

Raspberry Pecan Tart Squares

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: Dessert, Dinner Party, Gluten Free

Raspberry Pecan Tart Squares


  • 2 cups all purpose gluten free flour
  • 1 1/4 cups almond flour
  • 1/2 tsp salt
  • 1 tablespoon sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 egg
  • 1 tsp vanilla
  • 1 cup fresh or frozen raspberries, if frozen thaw first
  • 12 oz raspberry preserves
  • Zest of 1 lemon
  • 1 1/2 cup pecans
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 tablespoons cold butter, cubed


Preheat your oven to 350 degrees, generously grease or line with parchment paper a 9 x 9 square baking pan.

In a large bowl using stand or handheld mixer add the gf flour, almond flour, salt and tablespoon of sugar and mix.

Add the room temperature butter, mix about 30 seconds, now add the vanilla and the egg.

Pulse until just incorporated.

Remove about 1 cup of this mixture and set aside for now.

Press remaining batter into your prepared pan, press evenly to all the edges.

Spread the raspberry preserves over the batter and scatter the thawed raspberries and lemon zest.

In a medium bowl add the pecans, breaking some into pieces, also add the sugars and butter and mix a slightly, mixture should be crumbly with pea size pieces of butter.

Using your hands crumble the reserved batter into this mixture in again pea size pieces.

Now pour over the preserves and distribute evenly.

Pop into the oven and bake for 50-60 minutes.

If using convection oven you may need to cover loosely with foil after 35 mins if browning to quickly.

Remove from oven and let cool slightly before cutting into squares.



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