Sugar-Free Traditional Bakewell Tart

Indulge in the classic flavors of a traditional Bakewell tart with a guilt-free twist in this Sugar-Free Traditional Bakewell Tart recipe. Perfect for anyone seeking a low-sugar or diabetic-friendly dessert, this timeless treat layers a buttery almond and coconut flour pastry with a luscious spread of sugar-free raspberry jam, all topped with a rich almond frangipane filling and a sprinkle of flaked almonds. Every bite is a harmonious blend of nutty sweetness and tart fruitiness, crafted without sacrificing the delicate textures and comforting essence of the original. With easy-to-follow steps, this recipe is ideal for home bakers looking to impress with a healthier yet equally indulgent version of a British teatime classic.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spread the sugar-free raspberry jam evenly across the base of the tart shell.

Step 7

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.

Step 8

Fold in the ground almonds until fully incorporated. Spoon the mixture over the jam layer, spreading it out evenly.

Step 9

Sprinkle the flaked almonds over the top of the frangipane.

Step 10

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.

Step 11

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

Serving size	(778.2g)

Amount per serving	% Daily Value*
Calories	3331.7

Total Fat 310.9g	0%
Saturated Fat 123.4g	0%
Polyunsaturated Fat g
Cholesterol 1177.6mg	0%
Sodium 228.0mg	0%
Total Carbohydrate 170.2g	0%
Dietary Fiber 50.3g	0%
Total Sugars 14.0g
Protein 80.2g	0%

Vitamin D 167.9IU	0%
Calcium 784.6mg	0%
Iron 14.6mg	0%
Potassium 1466.5mg	0%

*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.

Source of Calories

Fat: 73.6%

Protein: 8.4%

Carbs: 17.9%