A sugar free take on a classic Bakewell Tart, still totally delicious and full of fresh ingredients.
Bake pastry: Roll out the chilled dough and line a lightly greased 23cm (9") tart tin with it (or 8 mini tart tins). Place greaseproof paper or tin foil on top of the pastry case and fill with ceramic baking beans or rice and blind bake in the preheated oven for 10 mins, until the sides are just starting to go a light golden colour. Remove the paper and beans, and put the pastry case back in the oven for another 5-10 mins, until the whole thing is lightly golden. Allow to cool while you make the frangipane.
Turn the oven down to 180C/350F/gas 4 and bake the tart for 25-30 mins (0r 20-25 mins for mini tarts), turning halfway through so that the tart is beautifully golden all over.
Allow the tart to cool completely. Serve topped with fresh or frozen raspberries, either as they are or pushed through a sieve to make a coulis. Cream is also yummy with this!