Gluten free Bakewell tart
A crisp gluten free pastry case with raspberry jam and a soft almond sponge, finished with flaked almonds.
- Time1 hr 30
- LevelMedium
- Costabout £0.66 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Rub the cold butter into the flour, xanthan gum and icing sugar until like fine crumbs. Mix in 1 egg and the cold water to make a dough. Wrap and chill for 20 minutes.
20 min - 2
Heat the oven to 190°C (170°C fan). Roll the pastry between baking paper to fit a 23 cm tart tin, press it in and patch any cracks. Prick the base, line with baking paper and baking beans.
- 3
Bake for 15 minutes, remove the paper and beans, and bake for 5 minutes more until pale golden. Turn the oven down to 180°C (160°C fan).
20 min - 4
Beat the softened butter and caster sugar until pale and fluffy. Beat in the 2 eggs one at a time, then fold in the ground almonds, 1 tbsp flour and almond extract.
- 5
Spread the jam over the pastry base, then spoon over the almond mixture and level it. Scatter on the flaked almonds.
- 6
Bake for 30 minutes, until golden and firm to the touch. Cover with foil if it browns too quickly.
30 min - 7
Leave to cool in the tin for 20 minutes before slicing. Good with dairy free custard or cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.