8 Serves
74 Mins
9 g
43 g
31 g
In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the egg to form a cohesive dough.
Ingredients, vitamins, and health benefits
Almond Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
34 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Wrap the dough in plastic wrap and chill in the refrigerator to firm up, which makes it easier to roll out.
Press two-thirds of the dough into the bottom and up the sides of a tart pan. Spread the raspberry jam evenly over the base.
Roll out the remaining dough and cut into strips to create a lattice pattern over the jam. Bake in a preheated oven until golden brown.
All Purpose Flour
Sugar
Egg
Cinnamon
Raspberry Jam
Vitamin C
3 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
34 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24
g5
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g