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Wednesday, July 27, 2011

Bakewell Tart (LC, SF, GF)

Following the recipe of the Blackberry Clafoutis, I was reminded of one of my favorite desserts when I lived in the U.K. - Bakewell Tart!

It’s basically a pie shell that has a thin layer of strawberry or raspberry jam on the  bottom and is then filled with delicious frangipane. It has a very strong almond taste, yet it is a moist and delicious consistency - much like a moist marzipan cake atop the fruity jam, held together by a pie shell!

Traditionally it is also often topped with a sticky layer of white icing, but I have always found that to be too much sweetness and it really doesn’t add much to the whole experience in my opinion, so I just dispensed with it in this low carb version!




Pie Shell:

  • ½ cup almond flour
  • ½ cup coconut flour, sifted
  • ¼ cup granular sweetener of choice
  • ¼ cup palm oil shortening at room temp
  • 1 large egg
  • 1 tsp lemon zest (optional)
  • ¼ teaspoon guar gum


  • 2 1/2 cups almond flour
  • 1  1/2 cups unsalted butter, softened
  • 3/4 cup granular sweetener of choice
  • 3 large eggs + 1 egg yolk, beaten
  • 1/4 tsp guar gum 
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract


  • 6 tablespoons low-carb/sugar-free strawberry jam (raspberry works very well too!)
  • sliced almonds for garnish (optional)
  • powdered sweetener for dusting


Preheat your oven to 350F.

Grease a 12”  tart dish.

Mix all the ingredients for the pie shell in a bowl. Form a ball with the dough. It should all come together easily and stick just enough so it all holds together. If it’s too dry, add 1 tsp of cold water, if it’s too wet, add a little more coconut flour.

You can either roll out the pie crust between two sheets of baking parchment and then transfer to your pie dish, or just push it in place with your hands. Make sure the crust goes up on the sides of the dish too! The crust will be pretty thin.

Prebake your pie dish for 5 minutes in the oven.

In the mean time prepare the filling by creaming the butter, guar gum and sweetener together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and flavorings.

Once the 5 minutes are up, remove the crust from the oven and let it cool for a couple of minute.

Turn the oven down to 325 F.

Spread the sugar-free strawberry jam over the bottom of the crust, then spread the filling mix over the top. Sprinkle with sliced almonds if using.

Bake the tart for about 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.

Allow to cool for about 30 minutes before serving. Dust with powdered sweetener. Refrigerate left overs.

Personally I like it best served at room temperature with a dollop of whipped cream!



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  1. This almond tart just looks like a perfect temptation for heaven. I directly go and cook one for myself (and my family, sorry). Thanks for sharing this recipe.
    Terra (France)

  2. I made this and really liked the idea of it, but I think my execution failed - it was pretty dry, and the bottom of the oven was covered with a thin film of clear liquid. I used a tart pan, assuming that by "tart dish" you meant one of the tart pans with a removable bottom, but then farther along I noticed you said "pie dish" - I think I might need to make this in my glass pie dish instead, since that will help keep the moisture in the finished product.

  3. I'm sorry the tart didn't work out for you! And yes, I baked mine in a ceramic tart dish with no removable bottom! I hope it works out better the next time around!


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