Bakewell tart

Illustration: © Céline de Cérou

Preparation : 20 mins

Cooking : 35 mins

Ingredients for 6 to 8 portions

For the shortcrust pastry

• 140 g (or 12 tbsp) defatted almond flour
• 4 tbsp. to s. erythritol
• 1 egg
• 150g butter

For the raspberry jam

• 100 g fresh or frozen raspberries
• 1 tbsp. to s. erythritol ice

For the frangipane

• 120g butter at room temperature
• 120 g of erythritol
• 120 g of almond powder
• 1 tbsp. to c. almond extract
• 2 eggs
• Slivered almonds, to decorate

Material : piping bag and 1 nozzle of at least 1 cm wide

Preparation

Preheat the oven to 180°C.

In a bowl, mix the almond flour, erythritol, egg and butter until you have a smooth paste. Flatten the dough between two sheets of baking paper using a rolling pin.

Butter a tart mold then place the dough. Bake for 7 to 10 minutes, until the dough is lightly golden. Reserve.

In a small saucepan, heat the raspberries with 1 tbsp. to s. of water and erythritol ice. Simmer over low heat until reduced, stirring regularly. Set aside and let the jam cool.

In a bowl, beat the butter with the erythritol for 2 minutes until creamy. Add the powder and almond extract, then add the eggs one by one, mixing well to obtain a homogeneous texture. Transfer the mixture into a piping bag for easier assembly.

Spread the raspberry jam evenly over the pre-cooked tart base, then cover with the frangipane, smoothing the surface well. Sprinkle with flaked almonds.

Bake at 160°C for 25 minutes, until the tart is golden and slightly puffy. Leave to cool before unmolding and enjoying.

Other raspberry recipes:

• Low GI coconut raspberry and pistachio muffins

• Rhubarb raspberry almond clafoutis

• Coconut whipped cream with raspberry coulis

• Lemon and raspberry Christmas log