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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I would make a large pot of soup with bone broth 🙂
I would make sweet potato has
I would prepare a nice dinner for my family.
I need new pots and pans so badly! Would be such a great gift.
Poached lobster for dinner.
Then an omelet made in the left over butter for breakfast. I use left over lobster but there won’t be any. 🙂
Love chia seeds. Anxious to try the recipe.
My fav flavors…….stunning! Need a good omelet pan.
Some stir-fried cabbage with fennel seeds sounds good!
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.
Soup – tons of soup
I would make some vegetable soup in that huge pot they offer.
These look like great pans. I would use them for making omelet’s. I haven’t had new pans since I got married!
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
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.
Thank you for your response! How would I find coconut flour recipes on your website?
Thanks so much!
I would make everything cauliflower!! It’s my favorite!!
omelettes and chicken fried steaks
crack slaw 🙂