French · Dessert
Rustic Free-Form Fruit Tart
A free-form, crustless-edge tart built on a buttery almond flour pastry that is folded rustically around a jammy raspberry and blackberry filling thickened naturally with ground flaxseed instead of cornstarch or sugar. Sweetened entirely with allulose, this keto reworking of the French galette keeps the open, honest, folded-edge look of the original while landing at a fraction of the carbs.
$2
20 minsPrep
25 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
364Calories
9.6gProtein
31.7gFat
23.3gCarbs
3.8gSugar
7.6gFiber
288mgSodium
84mgChol
9.1gSat Fat
372mgPotassium
125mgCalcium
1.8mgIron
0.1mcgVitamin B12
13mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Pulse almond flour, salt and 10g allulose together, then rub in the cold cubed butter with your fingertips until the mixture resembles coarse breadcrumbs.
2
Add the egg yolk and bring together into a rough dough; flatten into a disc, wrap and chill for 20 minutes.
3
Meanwhile toss the raspberries and blackberries with the remaining 8g allulose, lemon juice and ground flaxseed; let sit 10 minutes to thicken.
4
Roll the chilled dough between two sheets of parchment into a rough 18cm round, roughly 4-5mm thick.
5
Pile the berry filling into the centre of the round, leaving a 3cm border, then fold the edges up and over the fruit to form a rustic free-form tart.
6
Brush the folded edge lightly with any juice left in the berry bowl and stir vanilla extract through if not already added to the fruit.
7
Bake at 180°C (350°F) for 24-26 minutes until the pastry is deep golden and the fruit is bubbling.
8
Cool on a wire rack for at least 15 minutes before slicing into two portions and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g fine ground almond flour
- 1 oz28g cold, cubed butter
- 5/85/8 egg yolks (10g)
- 0.4 oz10g allulose
- 0 oz1g salt
- 2.1 oz60g halved raspberry
- 1.4 oz40g whole blackberry
- 0.3 oz8g allulose
- 0.2 oz5g lemon juice
- 0.2 oz6g flaxseed ground
- 0.1 oz2g vanilla extract
