Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.
I’ve always loved cooking, but food blogging affords me a glimpse into a culinary world I heretofore didn’t know existed. I’ve read plenty of cookbooks and cooking magazines, watched hours of cooking television, read essays by professional food writers. All of which is lovely and informative and inspiring. But discovering food blogs was like walking through the wardrobe into Narnia. Getting real peeks into the lives of home cooks, finding out what they make day to day, the tried and true recipes they use, the experiments they try, their triumphs, their failures, was a glorious revelation. Self-publishing on the internet has allowed us all a greater access into all things culinary, and many of these cooks, while they may lack a popular cooking show/trendy restaurant/Michelin star, are extraordinarily talented people. I have learned so much from so many of them.
Like so many things in the culinary world, frangipane tarts go by a few other names as well. In this case, Bakewell Tarts appear to be just about the same thing as Frangipane Tarts. I’ve been eyeing both on many blogs, and laughed to see my friend Gerry of Foodness Gracious post a version with cranberries and white chocolate (his was gluten-y and sugar-y), a few days after I created mine. But I was apparently in no rush to post these. I’ve been sitting on them for over 2 months now and now seems the perfect time.
Raspberry Frangipane Tarts – Low Carb and Gluten-Free
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
- 1 large egg white
Filling:
- 1/4 cup Raspberry Chia Seed Jam
- 3/4 cup almond flour
- 1/4 cup butter, softened
- 1/3 cup Swerve Sweetener
- 1 large egg
- 1 large egg yolk
- 1 tsp almond extract
- 2 tbsp slices almonds
Instructions
- For the crust, preheat oven to 325F and grease 4 4-inch tart pans with removable bottoms. Alternatively, you can do this in one large 9-inch tart pan with removable bottom.
- In food processor, combine almond flour, sweetener, and salt. Pulse a few times to combine. Sprinkle butter over top and pulse until mixture resembles fine crumbs.
- Transfer to a bowl and stir in egg white until dough comes together. Divide evenly among prepared tart pans and press into bottom and up sides.
- Prick bottoms all over with a fork and bake 10 minutes. Remove and let cool 15 minutes.
- For filling, spread tart bottoms with 1 tablespoon of jam each.
- In food processor, combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract. Process on low until smooth and creamy.
- Divide mixture between tarts and spread over jam. Sprinkle with sliced almonds.
- Bake 30 minutes or until puffed and set. If your crusts are browning too quickly, cover with foil while continuing to bake.
- Remove and let cool.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can I make 1 larger tart (say 24cm)? How well does it keep pls? I want to serve it in 2 days time. Thank you; can’t wait to make it
It’s great for up to 5 days.
Made these for the Queen’s Jubilee this weekend. We’re not Brits, but any excuse to modify a Bakewell… I made one crustless with a rhubarb-chia jam and one with the crust with strawberry-elderberry-chia jam (not as keto friendly, but…). Both were mind-blowingly delicious. Might be the yummiest thing I’ve ever baked in my life.
That’s lovely!
I hate to ask…. at the top of this blog, it says it serves 4. At the bottom of the blog, it says it serves 8. How many does this recipe serve, and for how many servings is the nutritional info correct? (yes, I scanned all the comments hoping this question had already been asked.)
It MAKES 4 tarts… it serves 8 (each serving being half a tart). The recipe card is definitely confusing, I will work on fixing that.
Just because it’s paleo or keto doesn’t make it “healthy”. Idk why all these blogs are labeling dessert that way. It might be healthier compared to its original counterpart, but its still a sweet treat that should be eaten in moderation. It won’t do your health any good to eat it, and sugar alternatives are just as detrimental to your guts and body.
Gee, thanks for the lecture! Your username is appropriate. See ya!
I haven’t yet tried this recipe as I really struggle using cups. Being a Brit with “baking OCD” I’m happier with grams and simply can’t work in cups as they’re not accurate enough 🙁
I wish you’d convert your recipes as many other keto and low carb recipe creators do.
Hello. I understand your concern but I have 10 years behind me and thousands of recipes. This is an older one and I have yet to go back and adjust it. I do have a metric conversion button in my recipe card but I’ve found it’s often incorrect for keto ingredients. FTR, 1 cup of almond flour is about 105g.
Hi Carolyn, Can I fill the tart and bake it later? If yes, how long in advance it’s ok to do that? Thanks
Honestly, I’ve never tried that.
Can I make this using your lemon curd recipe rather than the raspberry jam?
I am not sure it would do well upon baking but it’s worth a try.
Hello! This is a wonderful recipe, I love Frangipane Tarts. I’ve just tried it, but unfortunately my base has become quite soggy from the jam and hasn’t seemed to become firm enough. I used coconut sugar instead of swerve as I prefer the taste. Are there any adjustments I should make to allow for the coconut sugar? Thanks!
Swerve is non-hygroscopic, meaning it doesn’t attract moisture like sugar. So yes, that’s your problem right there.
Omnomnomnomnom….my wife made this last night as a dry run for my birthday “cake” later this week. So damn good! I can’t eat chia, so we made our own jam with erythritol and stevia stearate…delicious! If you’ve been watching the Great British Baking Show, and you want to know why everyone is gaga for Frangipane…EAT THIS NOW.
one of my Canada Day desserts….can’t wait to try this
Hi there
these look fantastic!! would it be the confectioners Swerve in this recipe? I am in Ireland and will need to order it online.
many thanks
Susan
No, just the granulated. I always specify if it’s powdered/confectioner’s.
many thanks! And my apologies, I am a new but enthusiastic visitor to your site!
No worries, just pointing out that tidbit!