Gluten Free Bakewell Tart
A buttery gluten free bakewell tart with a fruity raspberry jam and frangipane filling. Adapted from a Tesco Real Food recipe Bakewell Tart Recipe | Dessert Recipes | Tesco Real Food
Ingredients
For the pastry
- 200 g gluten free plain flour
- 1/4 tsp xanthan gum
- 1 tbsp icing sugar plus extra to decorate
- 125 g butter
- 1 egg yolk
For the filling
- 180 g butter softened
- 180 g caster sugar
- 3 eggs
- 180 g ground almonds
- 200 g raspberry jam
- 25 g flaked almonds
Instructions
- Sieve the gluten free flour, xanthan gum and icing sugar into a bowl.
- Rub in the butter.
- Add the egg yolk and 2 tsp water and mix to a firm dough.
- Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin.
- Chill for 15 mins.
- Heat the oven to gas 4, 180°C, fan 160°C.
- Bake the pastry case ‘blind’ for 15 mins.
- Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour.
- Remove from the oven and leave to cool.
For the filling
- Beat together the butter and sugar.
- Beat in the eggs, one at a time, then stir in the ground almonds.
- Spread the jam over the base of the pastry case.
- Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
- Bake for 35–40 mins until the frangipane filling is firm and golden brown on top.
- Allow to cool slightly and serve while just warm or cool completely in the tin.
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