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 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.
DebbieDowner says
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.
Carolyn says
Gee, thanks for the lecture! Your username is appropriate. See ya!
Joanna H says
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.
Carolyn says
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.
Fara says
Hi Carolyn, Can I fill the tart and bake it later? If yes, how long in advance it’s ok to do that? Thanks
Carolyn says
Honestly, I’ve never tried that.
Coffeeshopkitty says
Can I make this using your lemon curd recipe rather than the raspberry jam?
Carolyn says
I am not sure it would do well upon baking but it’s worth a try.
Fay says
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!
Carolyn says
Swerve is non-hygroscopic, meaning it doesn’t attract moisture like sugar. So yes, that’s your problem right there.
Jenny says
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.
Catherine says
one of my Canada Day desserts….can’t wait to try this
Susan says
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
Carolyn says
No, just the granulated. I always specify if it’s powdered/confectioner’s.
Susan says
many thanks! And my apologies, I am a new but enthusiastic visitor to your site!
Carolyn says
No worries, just pointing out that tidbit!
Jennifer says
OMG I can have pop-tarts again. I could almost cry. And this is so much better. I got to mush the raspberries myself and choose the butter and scooch the dough into all the little corners of the tart pan.
I managed OK for most of it but had a hard time smoothing out the frangipane without pushing the filling to the edges. I dumped all of it into the middle and applied a palette knife to it. Do you have advice on how to get it even? Perhaps my frangipane was thicker than yours, because I didn’t let it go long enough in the food processor.
Thank you so much, as always, for sharing. This is lovely.
Caroline o'Donnell says
I have just successfully made the frangipani tart (as one large tart), ooh it was scrummy! I made my jam with raspberries, water, Splenda and xantham as I don’t have chia seeds. I’m not sure if I can get them here in the UK, but haven’t done any research as yet. Served the tart with extra thick double cream. This weekend my plan is to try ‘Nantucket Tart’ as I have named the salted chocolate caramel nutty tart, plus the scones. I am soooo looking forward to the weekend!
Carolyn says
I bet chia will be available in the UK soon enough, it’s the latest “super food”. I love the name Nantucket Tart! 🙂
Caroline o'Donnell says
Decided to make Nantucket Tart this Weds for my mum’s 70th birthday. I’ll let you know how it goes!
Debbie Bray says
chili
Tee says
I would make some excellent soup!
Shaina says
I say yes to anything frangipane.
Abigail L says
I’d make sea bass with lemon butter sauce!
Keri B. says
I would sear a nice, juicy rib-eye & whip up some creamed spinach if I won these awesome pans!
Julie says
I made the tart in one 9″ round tart pan. I had to bake the crust about 3 minutes more due to the size. The raspberry jam recipe is amazing. It is so much better than any store bought sugar free jam and I can see adding it to greek yogurt and to use as a topping for waffles or pancakes. Although we do not eat dessert often, this tart will be in the regular rotation of recipes when we do need a treat.
Ginny Tonic says
I would make some mulled wine to help me get through this never ending January.
Carolsue says
I would probably make spaghetti or some kind of soup
sarah says
Some eggs with spinach !! yummy breakfast !!
femto nevo says
Soup and some steak meat !