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.
Elaine says
WOW! This looks so scrumptious! Just what I’d like to serve at a ladies luncheon. Thank you for this great recipe. And I hope to win the Calphalon too. 🙂
Joie says
I’m going to try the tarts! Would like to win the cookware. 🙂
Sharon Looper says
I love the flavor combination of raspberries and almonds. Would love to win the pans!
Rachel Turner says
I would make everything I could think of! 🙂
Kathy says
duh…sorry about that. I missed seeing the pan size in the recipe (and I have had coffee).
I also see that I should have indicated that I would use the pans in the contest for something…I would make your un-sweetened condensed milk for hello dolly squares.
Kathy says
Yes, I am wondering about which size pan to make one large tart also. Little tartlets are gorgeous of course, but there is also a place for a company tart…so many guests have different size servings in mind. My people (including me!) want as much as they can be allotted, but I notice that some guests actually ask for a smaller slice…go figure!
Carolyn says
Did I specify what size for the large tart? 9 inches is pretty standard and I think this recipe would work well in that.
Barbara Weis says
I’ve been looking for new pans and these look fantastic!
Beth Endres says
Beautiful cookware set. I was also wondering if you can make one large tart instead of mini?
Carolyn says
Yes, I think it will work in a 9 inch tart pan.
Ouida Lampert says
Dinner! And everything else, because I would toss out all my other cookware.
Becca from It's Yummi! says
This tart is beautiful, Carolyn!
I would love to use the cookware to make my 50th birthday dinner at the end of the month
Tonnia Williams says
I make home cooked meals every night. Rarely use the microwave. The pans would be used for the next meal on the menu.
Jill Hartley says
The better question is what wouldn’t I make ?! Maybe a yummy chicken dish.
Holly Ellerton says
I would love some new pots… Mine are old, and warped. I’d love a new omelet pan my family loves those and a good pan makes all the difference!
Jenifer says
I would probably make some chicken piccata and I would definitely have to make some veggie soup in the stock pot!
Kelly Schaefer says
The first meal I would make, if I won, would most likely be for my parents. They rely on me to cook one or two meals a weekend, take to them, so that they have some good, healthy meals to eat. My mom has been asking for chicken and wild rice soup. That is probably what I would tackle first. Many thanks as I would love to win these! Kelly
Teresa Chapman says
Squeal! Can hardly wait to try this recipe. Thanks for doing all the work (research) for us 🙂
Eva@Whole Food Mom on a Budget says
I would make omelets! I need new cookware!
Starla Bates says
Ahh, these are beautiful! I would probably make some salmon,black bean and mushroom succotash and who knows what else. Endless possibilities ! 🙂
Sheryll Ziemer says
Love this! I’d make my husband the most healthy, Paleo, gluten free, sugar free meal and your dessert!~
tara pittman says
A fancy dinner for my family. Would love these pans.