As the raspberry season extends into October, this makes the perfect Autumn dessert. You'll need a batch of xylitol raspberry jam.
2 cups slivered almonds
1/4 cup xylitol
2 tbsp unsalted butter/ coconut oil- melted
3 tbsp of my sugar free jam, either raspberry or strawberry, both work
125g unsalted butter
125g ground almonds
1 organic and free range egg, beaten
1/2 tsp almond extract
50g flaked almonds for the top
Pulse the almonds until not entirely finely ground, a few chunks is what you want for texture. Add the rest of the ingredients and pulse briefly to combine. Transfer to a 23cm/ 9 inch tart tin lined with parchment paper and press firmly into the bottom to create an even crust.
Preheat the oven to 200c/ 180c fan/ 400f/ gas 6
Evenly cover the crust with the jam
Melt the butter in a pan or melt the coconut oil by putting the jar in a pan of hot water, try not to directly heat the coconut oil as this denatures its structure
Stir in the sugar off the heat, add the ground almonds, egg and almond extract
Pour onto th base and sprinkle with the flaked almonds