Aaahhh yes, the fabulous taste of Bakewell Tart. I love anything that tastes like marzipan.  This is a much healthier version with zero refined sugars and a fantastic tangy taste of raspberry chia jam underneath the frangipane layer.  You can substitute the Spelt flour for gluten free flour to make this tart wheat and glutenfree.

 

First, preheat oven to 180 degrees C.  Grease a fluted tart tin or a tart dish with coconut oil, making sure you grease up the sides too.

 

Crust

 

1 ½ cups Spelt flour – I use Sharpham Park

1 ¼ cups Ground almonds

90g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt

 

Combine all the ingredients by hand until a dough is formed. You may have to add a little water to make into a dough. Press into the bottom and sides of the tart tin.

 

Raspberry Chia Jam

 

I make this in advance and have it in the fridge, however you can make it as you need it.

 

1 Bag frozen raspberries

2 Tablespoons coconut sugar

6-8 Tablespoons of Chia seeds

 

Bring the frozen raspberries with coconut sugar to a simmer, breaking up all the raspberries.  Remove from the heat and add in the chia seeds, stirring occasionally for about 15-20 minutes until the chia seeds have fattened up and formed a jam like consistency.

 

Add this jam to the base of the tart

 

Frangipane Layer

 

100 g Ground Almonds

1 teaspoon baking powder

2 Flax eggs (take 2 tablespoons of ground flaxseeds, add 6 tablespoons of water, mix and set to one side until it thickens)

4 Tablespoons coconut oil

6 Tablespoons almond milk

80 g Maple Syrup

Pinch of salt

1-2 teaspoons almond extract (depending on how strong you want the flavour to be)

 

Mix all together, pour on top of the chia jam layer, sprinkle with flaked almonds and bake for 25-30 minutes.

 

Take out of the oven and place on a cooling rack (still in the tin) to cool.