This beautiful healthy tart is paleo and refined sugar free - a delicious dinner party showstopper that packs all the taste with none of the guilt. This is a gorgeous recipe from Georgie who’s got some lovely things on her blog here ...
Servings 12 slices


For the raspberry jam
200g (2 cups) raspberries fresh or frozen
Juice of 1/2 lemon
1tbsp maple syrup/Coconut Honey/Coconut Syrup
2 tbsp chia seeds
For the almond crust
180 g (2 cups) ground almonds
1/4 tsp bicarbonate of soda
2 - 2 1/2 tbsp Coconut Oilmelted
1 tbsp maple syrup/Coconut Honey/Coconut Syrup
130 g (1 1/2 cup) ground almonds
2 large eggs
2 egg yolks
2 tbsp maple syrup/Coconut Honey/Coconut Syrup
100 g (1/2 cup) Coconut Oil, melted
4 medium figs cut into 3-4 slices


    Preheat the oven to 160°c fan / 180°c / 350°f.
    Line a 9'' removable base tart tin with baking parchment.

      To make the chia jam:

      Add the raspberries to a saucepan and cook over a medium heat for 5-10 minutes (depending on whether you used fresh or frozen). Whilst cooking, use the back of a fork to mash the raspberries into a puree to help release their juices.

      Once the raspberries have turned syrupy add the lemon, sweetener and chia seeds and continue to cook for an extra 2-3 minutes until you can feel the jam begin to thicken slightly. Remove from the heat and allow to cool.

        To make the almond crust:

        Combine the almonds, bicarbonate of soda, 2 tbsp of coconut oil and sweetener in a large bowl. Mix well. The mixture should resemble a soft dough. If you find your mixture is too dry add a little more coconut oil to the bowl and mix again.
        To allow the coconut oil to harden place the dough into the fridge for 15 minutes, once removed the dough should be able to hold its shape when moulded.

        Use your fingers to mould the dough into a thin layer evenly around the base and walls of the tart pan. Return to the fridge while you make the frangipane.

          To make the frangipane:

          Combine the ground almonds, eggs, egg yolks, sweetener and coconut oil into a large bowl and mix well.

            To assemble:

            Try to work quickly here to avoid the frangipane setting too much. Remove the tart base from the fridge and spread the chia jam in an even layer over the bottom. Spread the frangipane over the top of the jam before arranging the slices of fig (seeds facing out) into a pattern on the top of the tart.
            Bake in a preheated oven for 30 minutes until the tart is golden brown.
            Once baked, remove from the oven and allow to cool completely before removing from the tin and serving.
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