Frangipane is one of our favourite cakes and you just can’t beat a homemade tart when you visit a bakery, especially if they are freshly baked. Yum. But as they are made from almonds it makes them quite a high syn treat so it is not something you can regularly enjoy if you want to stay on plan.
So here we have a low syn version which uses your healthy B choice. You can use any fruit and jam you like in this dish, we have done apricot, plum and raspberry too but cherry is our favourite so I am sharing the cherry recipe for now.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Cherry stoner, this saves so much time and faff, and less mess.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Oven proof dishes, these get used for pies, casseroles for one, shepherds pie for one and much more.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Cherry Frangipane Tart
- 45g oatbran – HexB or 7.5 syns
- ½ tablespoon sweetener
- ¼ teaspoon baking powder**
- 1 egg
- 1 teaspoon almond extract
- 3g ground almonds – 1 syn (Optional)
- 1 tablespoon diabetic no added sugar cherry jam – 1.5 syns
- 3 heaped tablespoons fat free natural greek yogurt
- 1 sheet filo pastry – 3 syns (check own brands as syns may vary)
- 20g cherries, stoned and halved – 0.5 syn
- 3g flaked almonds – 1 syn (Optional)
- You will also need another teaspoon of sweetener and a beaten egg
- Preheat oven 180°C.
- Add the oatbran, sweetener, baking powder and ground almonds (if using) to a bowl and give a quick mix.
- In a cup whisk the egg and almond extract until pale and fluffy, add the yogurt and whisk together.
- Stir the egg mixture into the oatbran mixture until well combined.
- Leave to soak for a few minutes while you get the tart ready.
- Grease an oven proof dish and cut 2 thin rectangle pieces of baking paper and cross them over each other in the dish, this will act as hoist to remove the tart from the dish without breaking the pastry as you try and get the tart out.
- Cut the sheet of filo pastry into 4 squares and lay 1 piece into the dish, brush a little of the beaten egg all over the pastry sheet (don’t make it too wet), sprinkle a tiny amount of sweetener over, add another piece of the pastry over the top at a different angle and again brush a small amount of egg over and sprinkle a little sweetener, repeat this step until all 4 pieces of the pastry are in the dish.
- Add the jam to the tart base and pour over the oat mixture.
- Top with the cherry halves and the flaked almonds (if using).
- Bake in the oven for 25 minutes or until the pastry and the oat topping is golden brown and a knife comes out clean when inserted into the cake.
- Can be enjoyed hot or cold.
- Serve with custard, cream or ice-cream for an indulgent pudding, syn accordingly.