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.
Amazing
Hi,please can you tell me,if xanthan gum, can be replaced,by something else?
Thanks and regards
Hi Emmanuel. I haven’t ever tried replacing the xanthan gum myself, so I can’t guarantee results, however, there are a couple of alternatives suggested online. Based on my research, I would suggest replacing the xanthan gum with twice the amount of psyllium husk (i.e. 1 tsp xanthan gum = 2 tsp psyllium husk, etc.). Technically, it should add strength to the dough, and hopefully result in a successful gluten free shortcrust.