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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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.
I’d make dinner first with whatever veggies and proteins I have on hand.
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!
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).
Something for my family of 10, probably eggs or burgers!
Would love to make some shrimp scampi and some of those tarts.
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 🙂
Would love to win!
New pans would replace my wedding set from 20 years ago. It is about time! I would make some amazing burgers!
I would LOVE to win this and those are some pretty tarts. They look really yummy.
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!
I would make red sauce.
I would make minestrone soup.
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!
I am planning on trying low carb marzipan too! This would be good in cakes and other baked goods too.
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!
Thanks so much, Jean!
I make bacon and omelettes first with these pans.
soup and spinach with lemon and some chicken curry !