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Gluten Free Bakewell Tart

gluten free bakewell tart

Bakewell tart. Could there be a more delicious dessert than that?

The richness of almonds, the deliciousness of jam and the utter scrumptiousness of CAKE combine to create a pretty life-changing experience with this gluten free Bakewell tart recipe.

It’s simple to make too – just use DS gluten free pastry. It comes frozen and it works perfectly in sweet and savoury dishes. Ain’t nobody got time to make gluten free pastry from scratch.

  • 1 tbsp raspberry jam (we like Tiptree jam best!)
  • 125g/4½oz butter
  • 125g/4½oz caster sugar
  • 125g/4½oz ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g/1¾oz flaked almonds
  • DS Gluten Free Pastry
    For the icing:
  • 80g/2¾oz icing sugar
  • 2½ tsp cold water
  • Cherries to garnish
  1. Roll out the gluten free pastry on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
  2. Preheat the oven to 200C/400F/Gas 6 (180C fan).
  3. Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
  4. For the filing, spread the base of the flan generously with raspberry jam.
  5. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
  6. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
  7. Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
  8. Once you have removed the tart from the oven, pipe the icing over the top and pop a few cherries on.

gluten free bakewell tart

Then put the kettle on… and enjoy!

This entry was posted in: Recipes

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