Gluten Free Bakewell Tart

Gluten Free Mummy
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
5 from 1 vote
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Servings 12


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


  • 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.
Keyword bakewell tart, frangipane, gluten free