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.
Theresa S says
New pans would replace my wedding set from 20 years ago. It is about time! I would make some amazing burgers!
Mary Cote Buetow says
I would LOVE to win this and those are some pretty tarts. They look really yummy.
Theresa says
If I won the cookware I would make a fresh, Italian inspired meal for my friends…something summery to take us out of the winter doldrums!
Teresa Bippen says
I would make red sauce.
Sarah says
I would make minestrone soup.
Kristyl says
Carolyn, I am so glad you made an almond paste recipe. I work in Solvang, CA, A Danish town and have come to love almond paste. This recipe looks delicious and easy, and low-carb and gluten-free. Thank you!
Carolyn says
I am planning on trying low carb marzipan too! This would be good in cakes and other baked goods too.
Jean B. says
Playing catch-up here. Oh yay! I have contemplated working on lc frangipane, almond paste, and marzipan for quite a while now, but YOU have actually figured out the frangipane (and perhaps now the marzipan too). Once again, you are my low-carb guru, especially for the things that are harder to figure out and perfect. Thanks so much!
Carolyn says
Thanks so much, Jean!
Kristyl says
I make bacon and omelettes first with these pans.
Jasmin q. says
soup and spinach with lemon and some chicken curry !
Kathleen says
Have never heard of frangipane, but the look lovely – and delicious! I am looking forward to trying them.
Denise says
Limiting myself to a half a tart serving will require all the discipline I can muster! This is on my to-do list – after I finish eating the other desserts you’ve successfully allowed me to put in my freezer!
Cheryl says
The Frangipane recipe looks amazingly delicious and it’s probably the first thing I would try making if I won the Calphalon pan set! =) That or our favorite cheddar broccoli soup recipe!
Sherie LaPrade says
What a great recipe and contest!! First thing I would make if I won the pans is probably a big cabbage & onion stir fry and maybe some of our favorite Mexican Hash!
Carolyn says
I use frangipane in my Gallette des Rois. I can make the frangipane low-carb, but I’m not sure what to do for the puff pastry.
Laurie says
It is winter, so soup is my go to meal. Soup’s on in my new cookware, maybe?
Jessica w says
I would try to make chicken marsala
Lizette says
something yummy 🙂
itzia says
i would make an omelet.
Robin says
IT’S WINTER! THE PAN SET IS PERFECT FOR MAKING A CHILI OR A BIG POT OF SOUP WITH ALL SORTS OF FRESH HERBS, CHICKEN, AND VEGGIES, INCLUDING SAUTEED ONIONS & CELERY.
THEN! YOUR LOVELY TART FOR DESSERT! I wouldn’t have tried a tart like this, but after reading your blog and looking over the recipe, I know I could make this. Thank you for all your work. I really enjoy your blog and it’s my go-to for low-carb, healthy recipes!
Alyssa says
These tarts look amazing!! And so do the pots and pans!
Alison says
These look gorgeous!