Sugar-Free Traditional Bakewell Tart
Indulge guilt-free with this Sugar-Free Traditional Bakewell Tart, a delightful low-carb twist on the beloved British classic. Featuring a buttery almond flour and coconut flour crust with no added sugar, this tart is perfect for those craving a wholesome dessert that skips the refined sugars. The base is layered with a vibrant sugar-free raspberry jam and topped with a rich frangipane filling made from ground almonds, creamy butter, and a sugar substitute for natural sweetness. Finished with a sprinkle of flaked almonds, every slice offers a deliciously nutty texture and irresistible flavor. Ready in just over an hour, this elegant dessert is ideal for special occasions or a sophisticated treat served with a cup of tea.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 40 grams Coconut flour
- 100 grams Unsalted butter (cold, cubed)
- 2 large Egg yolks
- 1 tablespoon Water (cold)
- 4 tablespoons Sugar-free raspberry jam
- 100 grams Ground almonds
- 100 grams Unsalted butter (softened)
- 75 grams Sugar substitute (granulated, such as erythritol)
- 2 large Eggs
- 1 teaspoon Almond extract
- 30 grams Flaked almonds
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 9-inch tart tin with a removable base and set aside.
In a large mixing bowl, combine almond flour and coconut flour. Add the cold cubed butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
Add the egg yolks and cold water, then mix until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
Roll out the pastry between two sheets of parchment paper until it is large enough to fit your tart tin. Carefully transfer the pastry to the tin, pressing it into the edges and trimming off any excess. Prick the base with a fork and chill for another 10 minutes.
Blind bake the pastry: Line it with parchment paper, fill it with baking beans or rice, and bake for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes to lightly cook the base. Set aside to cool slightly.
Spread the sugar-free raspberry jam evenly across the base of the tart shell.
To make the frangipane filling, cream together the softened butter and sugar substitute in a bowl until light and fluffy. Beat in the eggs, one at a time, followed by the almond extract.
Fold in the ground almonds until fully incorporated. Spoon the mixture over the jam layer, spreading it out evenly.
Sprinkle the flaked almonds over the top of the frangipane.
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. A skewer inserted into the center should come out clean.
Allow the tart to cool completely in the tin before removing it. Slice and serve as desired. Enjoy your sugar-free traditional Bakewell tart!
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.9 g | 399% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 14.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 785 mg | 60% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1466 mg | 31% | |
*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.
