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    Home » Gluten Free » Raspberry Frangipane Tarts

    Published: Jan 8, 2014 · Modified: May 16, 2018 by Carolyn

    Raspberry Frangipane Tarts

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    Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.

    Low Carb Raspberry Frangipane Tarts

    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.

    Low Carb Gluten-Free Bakewell Tarts

    And I’ve learned about foods and cooking techniques I might otherwise have known nothing about. My grasp on culinaria has expanded exponentially since discovering food blogs and becoming a food blogger myself. A simple case in point: frangipane. I’ve eaten my fair share of marzipan and always loved that overly-sweet almond paste candy. But I’d never even heard of frangipane until scouring the depths of the food blogging world. In my little head, I instantly connected the word with both marzipan and frangelico, thinking it might be a hazelnut flavoured paste of sorts. I was on the right track, or at least close. No hazelnuts, but it is related to marzipan, an almond paste made from ground almonds, egg, butter and sugar.
    Low Carb Gluten-Free Raspberry Frangipane Tarts
    It sounded like exactly my kind of thing and I was delighted to discover it. It also sounded like something I could easily adapt to low carb. Ground almonds? Check. Egg? Check. Butter? Oh heck yeah! Sugar? Um, no, but surely my favourite Swerve would be a good replacement. Many frangipane tarts had some sort of berries included, or a jam filling, and I just so happened to have a bit of leftover Raspberry Chia Seed Jam. And so low carb Raspberry Frangipane Tarts were born.

    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.

    Gluten-Free Frangipane Tarts with Almond Flour
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    Raspberry Frangipane Tarts – Low Carb and Gluten-Free

    Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.
    4.60 from 5 votes
    Print Pin Rate
    Servings: 4 4-inch tarts

    Ingredients

    Crust:

    • 1 ½ cups almond flour
    • ⅓ cup Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter chilled and cut into small pieces
    • 1 large egg white

    Filling:

    • ¼ cup Raspberry Chia Seed Jam
    • ¾ cup almond flour
    • ¼ cup butter softened
    • ⅓ cup Swerve Sweetener
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon almond extract
    • 2 tablespoon 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

    Serves 8. Each serving has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.
    Per serving: 321 Calories; 30g Fat (78.1% calories from fat); 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 206mg Sodium
    Nutrition Facts
    Raspberry Frangipane Tarts – Low Carb and Gluten-Free
    Amount Per Serving (1 g)
    Calories 0
    * Percent Daily Values are based on a 2000 calorie diet.

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    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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      Recipe Rating




    1. Rose M says

      March 21, 2023 at 5:56 am

      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

      Reply
      • Carolyn says

        March 21, 2023 at 8:51 pm

        It’s great for up to 5 days.

        Reply
    2. Heather Iger says

      June 06, 2022 at 4:01 pm

      5 stars
      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.

      Reply
      • Carolyn says

        June 06, 2022 at 6:13 pm

        That’s lovely!

        Reply
    3. k says

      March 03, 2022 at 11:42 am

      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.)

      Reply
      • Carolyn says

        March 03, 2022 at 2:44 pm

        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.

        Reply
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