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.
Karen says
mmmm, I think I would start by making a chicken stock with that nice big pot. and then, who knows? those tarts you gave us the recipe for look divine. you make things so easy for us. that is what I love about your blog.
Becky Lane says
Soup – tons of soup
Susan Broughton says
I would make some vegetable soup in that huge pot they offer.
Cindy says
These look like great pans. I would use them for making omelet’s. I haven’t had new pans since I got married!
Debbie says
When making your recipes, may I substitute coconut flour for the almond flour?
Also, Can Xylitol be used in place of Swerve?
LOVE your website – so thankful!
Thank you!
Debbie
Carolyn says
Coconut flour can never be subbed for almond flour at a 1:1 ratio and I don’t think it would work well in this recipe. I do have some specific coconut flour recipes, though.
Debbie says
Thank you for your response! How would I find coconut flour recipes on your website?
Thanks so much!
Addy says
I would make everything cauliflower!! It’s my favorite!!
Carol Roberts clark says
omelettes and chicken fried steaks
Sandra White says
crack slaw 🙂
Alison @ Ingredients, Inc. says
looks amazing and I could desperately use some new pans!
Sharon says
I’d make a great veggie scramble with lots of cheese…and nothing would stick!
Kimberly says
My first dish in my new pans would be fajitas, and the second would be cauliflower pepper-jack cheese soup (in two different pans, obviously). For right now I have to live between two houses, and I so miss having decent pans at my newer place.
Deanna S says
Orange chicken & fried faux rice
Kaija says
I would make chicken soup!
Jennifer says
I’d make spaghetti and meatballs
♥ Summer Palmberg says
I would cook a feast! and then make my family do the dishes after. HAHA.
The recipes on this site are so scrumptious. Although I eat a close to zero carb diet for 6 days out of the week and then carb load on one day. I do crave treats all week long, and these desserts keep me going. Thanks a lot.
femto femto says
I would make eggs omelet …my favorite!!
roxy meto says
Cooking would be a pleasure using this set.
Angela says
I’ve never had frangipane, but it looks delicious!
Nicole says
I would make Moroccan Chicken in these pots.
Clare Kain says
These look delicious and relatively easy to do. I love all your recipes- thank you! I would love to make some soup in the pots and some low carb crepes in the pan. YUM!