I used homemade Rhubarb Jam and made in a Pie Plate
Net Carbs 4/ Calories 321
Crust
- 1 cup almond flour
- 1/4 cup unsalted butter melted
- 2 tbsp granulated sweetener
Filling
- 1/2 cup Jam
- 2 eggs beaten
- 1 cup unsalted butter melted
- 1 cup granulated sweetener (or your preferred granular sweetener)
- 1 cup ground almonds
- 1 tsp almond extract
Icing
- 1/2 cup powdered sweetener (or your preferred confectioner's sweetener)
- 2-3 tbsp unsweetened milk
Instructions
1. Preheat oven to 350ºF and grease a 7"x7" baking pan.
2. Make the crust – Combine almond flour, melted butter and sweetener together. Transfer to the lined baking dish and bake for 5-7 minutes until very lightly browned.
3. Cool for 5 minutes, then spread a thin layer of Sugar-Free Strawberry Jam on the crust.
4. Make the frangipane – Mix together the butter and granular sweetener.
Add the ground almonds, egg and almond extract and mix well.
Pour and evenly spread over the top of the jam layer.
5. Bake for 20-25 minutes until the frangipane is puffed up and golden brown.
6. Make the icing – In a small bowl, mix together confectioner's sweetener and milk.
7. Once the tart has cooled completely, pour the icing on top.
Allow it to set for 10-15 minutes
