Step 1

Preheat oven to 350F (180C) and lightly spray or grease the inside of a 9-inch (22.5 cm) tart pan (preferably one with a removable bottom; see notes for options).

Step 2

In a large mixing bowl,whisk the almond flour, sugar, tapioca starch, baking powder and salt until blended. Add the melted vegan butter, nondairy milk, vanilla extract, and almond extract. Whisk or stir until completely combined.

Step 3

Scrape and spread the thick almond batter into the prepared tart pan. Take care to spread the batter evenly, especially to the fluted edges.

Step 4

Gently press the fresh raspberries down into the batter (the pattern can be decarative, or haphazard; just aim for full coverage).

Step 5

Bake the tart in the preheated oven for 25 to 30 minutes until golden brown and the filling is set. If needed, loosely cover the tart with foil during the second half of baking if the raspberries are getting too dark.  Transfer to a cooling rack and cool completely.