Gluten-Free Raspberry Frangipane Tarts
Elegant individual tarts featuring buttery almond flour crusts filled with tangy raspberry chia jam and rich frangipane made from ground almonds, butter, and eggs. The frangipane puffs beautifully during baking, creating a tender, nutty filling that pairs perfectly with the tart raspberry layer. These refined desserts work wonderfully for dinner parties, afternoon tea, or special occasions when you want something more sophisticated than typical cookies or cakes. The combination of textures - crisp crust, jammy fruit, and creamy almond filling - makes each bite satisfying and complex.
Ingredients
- 1 ½ cup almond flour
- ⅓ cup Swerve Sweetenerpowdered erythritol1:1ketolow-carb
similar sweetness
- ¼ tsp salt
- ¼ cup butter, chilled and cut into small pieces
- 1 large egg white
- ¼ cup Raspberry Chia Seed Jamsugar-free raspberry preserves1:1low-carb
slightly different texture
- ¾ cup almond flour
- ¼ cup butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tsp almond extract
- 2 tbsp sliced almonds
Instructions
- 1
Preheat oven to 325F and grease 4 4-inch tart pans with removable bottoms
- 2
Combine almond flour, sweetener, and salt in food processor and pulse to combine
- 3
Sprinkle chilled butter pieces over flour mixture and pulse until mixture resembles fine crumbs
- 4
Transfer to bowl and stir in egg white until dough comes together
- 5
Divide dough evenly among prepared tart pans and press into bottom and up sides
- 6
Prick bottoms all over with fork and bake 10 minutes
- 7
Remove and let cool 15 minutes
- 8
Spread tart bottoms with 1 tablespoon raspberry jam each
- 9
Combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract in food processor
- 10
Process on low until smooth and creamy
- 11
Divide frangipane mixture between tarts and spread over jam
- 12
Sprinkle with sliced almonds
- 13
Bake 30 minutes or until puffed and set
- 14
Cover with foil if crusts brown too quickly while continuing to bake
- 15
Remove and let cool
Tips
Use tart pans with removable bottoms for easier removal and cleaner presentation when serving.
Prick the crust thoroughly with a fork to prevent puffing during the initial bake.
Cover edges with foil if they brown too quickly while the frangipane finishes cooking.
Good to Know
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Crusts can be prebaked 1 day ahead. Assembled tarts are best served day of baking.
Serve at room temperature or slightly warm with whipped cream or vanilla ice cream if desired.
Common Mistakes
Avoid overworking the crust dough to prevent tough pastry.
Don't skip pricking the crust to avoid uneven puffing during prebaking.
Cover edges with foil if browning too quickly to prevent burning while frangipane sets.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness
slightly different texture
FAQ
Can I make one large tart instead of individual ones?
Yes, use a 9-inch tart pan with removable bottom and adjust baking time as needed, checking for doneness.
What if I don't have Swerve sweetener?
Substitute with any granulated sugar substitute like erythritol or stevia blend in equal amounts.
How long will these tarts keep fresh?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days for best quality.