Low Fat Traditional Bakewell Tart
Indulge in the classic flavors of a British favorite with this Low Fat Traditional Bakewell Tart, a healthier twist on the beloved dessert. This recipe retains all the iconic elements—crisp shortcrust pastry, luscious raspberry jam, and a rich almond filling—while replacing heavy ingredients with lighter, low-fat alternatives. The tart is sweetened with powdered sugar and enriched with low-fat Greek yogurt, creating a satisfying balance of flavors without the excess calories. Topped with toasted flaked almonds and baked to golden perfection, this delightful dessert is ideal for guilt-free indulgence. Perfect for dinner parties, afternoon tea, or as a weekend treat, this low-fat Bakewell tart is easy to prepare and makes 8 scrumptious servings everyone will adore.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Low-fat margarine
- 2 tablespoons Iced water
- 4 tablespoons Low-sugar raspberry jam
- 100 grams Ground almonds
- 50 grams Powdered sugar
- 80 grams Low-fat Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 20 grams Flaked almonds
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 20 cm (8-inch) tart tin.
In a medium bowl, rub the low-fat margarine into the all-purpose flour using your fingertips until the mixture resembles breadcrumbs.
Add the iced water, one tablespoon at a time, and mix until the dough comes together. Chill the dough in the fridge for 15 minutes.
Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim any excess pastry and prick the base all over with a fork.
Place a baking sheet or parchment paper over the pastry, fill with baking beans or rice, and blind-bake for 10 minutes. Remove the baking beans and bake for another 5 minutes. Let cool.
Spread the low-sugar raspberry jam evenly over the base of the pastry case.
In a bowl, whisk the eggs and powdered sugar until pale and fluffy. Add the low-fat Greek yogurt, ground almonds, vanilla extract, and almond extract, and gently fold until combined.
Pour the almond filling mixture over the jam layer in the tart shell, smoothing out the top with a spatula.
Sprinkle the flaked almonds over the filling and bake in the preheated oven for 25 minutes, or until golden and set in the center.
Allow the tart to cool completely before removing from the tin. Slice into 8 portions and serve.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 76.5 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 488 mg | 38% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
