Almond and raspberry tart

Almond and raspberry tart with ground almonds and tart raspberries. A popular French-style dessert made entirely without starchy flour.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 340 kcal per serving
• Protein: 10 g
• Fat: 28 g
• Carbs: 12 g

Ingredients

• 150g almonds
• 50g butter
• 1 organic egg
• 200g raspberries
• 1 tbsp honey

Method

You’ll need: oven · saucepan · tart tin · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan). Melt the butter in a small pan until it browns slightly and smells nutty.
2. Quickly knead the ground almonds, warm butter and egg together in a bowl to a sticky dough.
3. Press the dough into a round tart tin and shape a rim about 2 cm high.
4. Stir the raspberries vigorously with the honey in a bowl until they start to break up.
5. Spread the fruit over the base and bake the tart for 25 min until the edge is dark brown.

Good to know

Baking a classic tart without starch? It works really well with ground nuts, because the pastry turns very short and crumbly in the oven.

Swaps

Raspberries → blackberries (they behave exactly the same in baking and have a very similar carbohydrate profile).

Cooking tips

Be sure to prick the almond base a few times with a fork before adding the topping. That stops it forming large air bubbles in the hot oven.

Storage

Almond pastry draws moisture out of the fruit very quickly. Always store leftover slices uncovered so the base stays crisp.

Allergens

Contains egg, milk (butter) and tree nuts (almonds). Completely gluten-free.