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.
Becky says
So glad I found your blog 9 months ago when I started on low carb. Your recipes are fantastic and so creative. These tarts sound wonderful.
Brenda says
I would make a big chicken/veggie stir fry to serve over zoodles.
Angela Y says
I would probably make some zuppa toscana soup 🙂
Jenny says
I cook so much on the stove. But I love to make the primal pancake at least once a week so I love a nice pan that can go from my stove to the oven!
Melissa says
These pans look lovely! I would most likely make homemade fajitas, my family’s favorite for an evening meal or omelets for breakfast! YUM!
Joanna Bellini says
Geez! I so need new ones. I’ve taken away all the metal cooking tools cuz the hubs ruins our cooking pots and pans! haha. Some how he still manages to….so I would love to make some soup, and some thai curry.
Debra Schramm says
I’d make a big pot of chili!
K. Crete says
ohhh these look so good – practice now – have perfection by 2/14 = practice practice practice…..
Amy B. says
Some kind of stir fry – love Asian food.
Jill says
I’d make a yummy warm winter’s breakfast! Eggs, sausage, bacon, biscuits, pancakes…mmmm!
Danielle Harder says
Love the giveaway!!
Patti Ingram says
I would probably make breakfast…sausage and fried eggs. Then I might go crazy and make pancakes. 😉
Debbie Jennings says
In honor of you and your website that is helping me SO much with a major transformation in my life….I would make any one of your fabulous recipes. (Which isn’t much of a stretch, since I’m using so many of them these days) Thank you for the opportunity, my old cookware is pathetic.
Heather says
I’d make dinner first with whatever veggies and proteins I have on hand.
Veronica Russell says
I would make bread. There is a recipe I have been wanting to make. You mix the ingredients and let it sit for 8-12 hours and bake it in the same pan you mixed it in. Very artisan. The deep skillet looks to be perfect for the recipe!
Jamie Karutz says
Ohhhh, frangipane! Isn’t that just a fun word to say? I do love them, but then again, I looooove almond paste and marzipan so much. So, so much. I haven’t really ventured into the world of chia seeds *too* much, but I do need to make some better jam options for my daughter. And myself. I think most jam is just too sweet (unless served on a scone with some clotted cream. Preferably while in Britain).
Jillian says
Something for my family of 10, probably eggs or burgers!
Sherri says
Would love to make some shrimp scampi and some of those tarts.
Deidre V says
I’d make chicken fried chicken, mashed potatoes, green beans, & corn on the cob! Nothing like good ol comfort food to break them in right 🙂
Katie Mathews says
Would love to win!