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.
Debi says
This looks so yummy…can’t wait to try. I really enjoy all of your recipes.
Melanie says
Those tarts look amazing–I think you’ve outdone yourself!
For the Calphalon pans, I think I would make your pancakes in them!
Melanie says
Well, I wouldn’t make pancakes in ALL of them… 🙂
Dawn says
I’d make some chili!
Ivonne says
Carolyn! Love the recipe, it looks amazing and love the action shot of the powdered swerve! Lovely 🙂
Cheryl Hulme says
Omelets would be the first thing I make!
Nick H says
I would pan fry some steak and carmelize some onions and mushrooms with garlic butter.
Carolyn says
Oooh, can I come over for that meal?
Tania P. says
The tarts look delicious ! And I would make a pot of warm soup for my family. It is freezing cold here in Iowa❄️⛄️❄️
erica says
I would make eggs…my favorite!!
Amber says
I would make spaghetti with pan seared pancetta and carbonara sauce.
Amy Field says
I learned in September that I have a dairy intolerance, among many other things. Making the transition away from my favourite cheeses and milk has been challenging and I couldn’t have done it without finding all sorts of fantastic blogs! After all, often only a few recipes in a cookbook are worthwhile. I would absolutely love to win this set of pots and pans from Calphalon! Cooking is my hobby, and the best way to get a good meal is to have the right equipment!
sheila gorlitz says
I would make a frittata, Mexican tortilla soup (sans tortilla!), and chicken in an olive, caper, garlic, onion and sun-dried tomato sauce… I think! But most likely, would peruse your recipes and try something new!
Ruth Bach says
I would make eggs, with pulled pork on them and and and and andtoo many other choices. Smiles,Ruth
Maria Isais says
Cooking would be a pleasure using this set.
susan says
looks delicious
S says
Love your blog! These tarts look delicious. Can’t wait to try! I have yet to fail (on taste at least… appearance, that’s another story) with one of your recipes.
If I won those pans the first thing I’d do is throw out my old crappy pans 🙂 … then make an omelette.
Esther R. says
Making our food in these pans would be aswesome. I have a peice.
Kelly says
That looks amazing!
I would make some soup to go with this cold weather!
Linda Franks says
I cook every day and usually a new recipe so it is hard to say what the first thing I’d cook would be. Something new and scrumptious and low carb!
Dee Fedor says
I would make Spaghetti Sauce for all the Gluten Free pasta I stocked up on with coupons last month!
Kira - HealthAble Old Soul says
The tarts turned out fabulous! The crust looks so flaky yet the filling looks decadent!
I would use those pots to cook things like never before being a food blogger explorer!