Gluten-free Bakewell tart recipe
Bakewell tart has always held a special place in my heart. I love the glorious combination of buttery almond filling, shortcrust pastry and sharply sweet raspberry jam. When I first discovered that I could no longer eat wheat, dairy produce and eggs, I was certain that I would have to say goodbye to the crumbly deliciousness that is Bakewell tart. Not so: in fact, this recipe is so close to the real deal that it may even out do it! Serve it to your friends and family and, most importantly, tuck into a slice yourself – you’ll be over the moon, I guarantee it.
You will need a 23cm/9in diameter tart tin with a removable base for this recipe.
Ingredients
- 1 quantity of gluten-free sweet Shortcrust Pastry
- 1 quantity of gluten-free sweet Shortcrust Pastry
- 1 quantity of gluten-free sweet Shortcrust Pastry
- 150 g fresh raspberries
- 1.5 tbsp golden caster sugar
- 5.3 oz fresh raspberries
- 1.5 tbsp golden caster sugar
- 5.3 oz fresh raspberries
- 1.5 tbsp golden caster sugar
- 150 g Pure Sunflower Spread (dairy-free margarine)
- 150 g golden caster sugar
- 2 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
- 100 g ground rice
- 200 g ground almonds
- 0.25 tsp almond extract
- 1 large handful of flaked almonds
- 5.3 oz Pure Sunflower Spread (dairy-free margarine)
- 5.3 oz golden caster sugar
- 2 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
- 3.5 oz ground rice
- 7.1 oz ground almonds
- 0.25 tsp almond extract
- 1 large handful of flaked almonds
- 5.3 oz Pure Sunflower Spread (dairy-free margarine)
- 5.3 oz golden caster sugar
- 2 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
- 3.5 oz ground rice
- 7.1 oz ground almonds
- 0.25 tsp almond extract
- 1 large handful of flaked almonds
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- First make the jam filling. Place the raspberries and caster sugar in a small saucepan over a low heat. Heat gently for about 10 minutes, allowing the berries to slowly break down and reduce to a jammy consistency, then set aside to cool.
- Next make the almond filling. Cream the margarine and sugar together gently with a wooden spoon until pale and fluffy. Add the egg replacer mixture, bit by bit and stirring as you go until fully combined, then stir in the ground rice, ground almonds and almond extract.
- Preheat the oven to 190°C/375°F/gas mark 5. Roll out the pastry and fill the tart tin.
- Spread the base of the tart with the raspberry jam and then carefully spoon over the almond filling, smoothing the top into one even layer using the back of a spoon. Scatter over the flaked almonds and bake in the oven for 35–40 minutes or until golden on top.
- Serve on its own, cooled down, or still warm with a scoop of vanilla ice cream on the side.
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