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.
Mary says
Oh and yes, I would love the Calphalon pans so that I can use them to make the wonderful recipes on your site
Mary says
I would make my Gluten Free Pasta alla Carbonara with my own home made Gluten Free Pasta !! I love your site. I don’t have Diabetes, but I do have a skin condition called Vitiligo, which causes my skin to whiten in different areas on my body.
I’ve noticed that since I started eating Gluten Free, the condition has either stopped or slowed down considerably!
Thanks to you I can get great GF recipes, without compromising taste.
Nancy says
These look so good!! I love rasberries and almonds! I’m sure the first thing I’d cook in these would be dinner for my family 🙂
Jaye says
Definitely trying this recipe! If I won these gorgeous pots and pans, the first thing I would make is a giant batch of my homemade chili – subbing chicken and adding carrots, it is delicious!
Heather Wells says
I love having the nutritional info on recipes. Thank you for that!
Gail Blain Prather says
Carolyn — I baked this fabulous recipe this morning and it is cooling as I type. We are having a break from the super cold Kansas weather and after church will head to the lake and our favorite picnic spot — this tart and a thermos of coffee are going along! Thank you for all the wonderful baked goods YOU bring to our low carb home 🙂
Blessings!
Gail
Carolyn says
Wow, a picnic! It’s not quite warm enough here, so I envy you!
Jessica H. says
Probably our homemade pizza sauce, we make that a lot. And my girls have really started loving zucchini fries, so probably those as well. I eat eggs daily on the weekend, so that would be in there too! Thank you for the wonderful giveaway!
kesha says
I would make some yummy spaghetti and meatballs
Angie says
I would probably make a big batch of soup!
Heather Anne says
This recipe looks so wonderful and these pans look fantastic!
kim says
I would use these everyday for so many things, all in the name of keeping my family as healthy as possible. All natural, delicious, homemade food is the key to vitality!!
Kristi says
Yummy recipe! Hope to win these pans.
barbara n says
I would love to make a big pot of soup!
Laurie says
I would make lasagna. I’ve been wanting to try the recipe I have for coconut flour noodles.
Karla says
I would ask my hbuuy to teach me how to make omelettes..
Malissa W says
I am sure it would be something mexican inspired like tostadas! Thanks for the giveaway!
Melanie says
Call me boring, but I would make 3 over-easy eggs. Love, love a perfect fried egg! And those look like they would fry eggs to perfection.
Nicole says
I need all of these pots and pans to cook for a Mardi Gras feast! 🙂
Nicole says
Since I started a low-carb lifestyle, I am always looking for delicious desserts (which I miss the most). This looks fabulous.
Jaclyn says
I would make burnt cheese. It’s a great quick low carb snack and when cut into pieces can be used as chips!