This is a low sugar version of a traditional bakewell tart. Instead of jam, this uses frozen berries, which makes this version a lot more vibrant and fresh tasting. Sugar is replaced with natural sweetener xylitol and there is no icing on top.
I actually prefer this version as I have always found the traditional version of bakewell tart to be much too sweet for my taste.
WARNING: Xylitol is extremely poisonous to dogs so please keep out of their reach.
Ingredients
- 400g shortcrust pastry cut from a 500g block
- 100g just-thawed frozen raspberries
- 25g flaked almonds
For the frangipane sponge
- 75g self-raising flour, plus a little extra for dusting
- 75g ground almonds
- 150g Total Sweet (xylitol)
- 150g softened butter
- 1 tsp baking powder
- ½ tsp almond extract
- 3 large eggs
Instructions
- Thinly roll out the pastry on a lightly floured surface , then use it to line the base and sides of a 25cm non-stick, loose-based tart tin. You can leave a little overhang of pastry, but trim away any noticeable excess. Prick the base with a fork and chill for 20 mins. Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.
- Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins – the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook the pastry base. Turn down the oven to 180C/160C fan/gas For the frangipane, put all the ingredients in a large bowl and beat with an electric whisk until well mixed (alternatively, blitz in a food processor). Scatter the raspberries into the pastry case, spoon over the almond mixture and smooth the top with a knife. Scatter over the flaked almonds and bake for 30-40 mins until golden and firm. Carefully trim any excess pastry from the edge of the tart with a sharp knife before serving.
Full As An Egg 