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Gluten-free Bakewell tart

by Victoria Glass
Gluten-free Bakewell Tart

Gluten-free Bakewell tart

PT1H

Why not try?

Bakewell tart is mostly almonds, so it struck me that it would be a fairly simple recipe to adapt for gluten dodgers (nut allergy sufferers: run for the hills!). I often put ground almonds in gluten-free pastry anyway, as it tends to make the end results more stable and less likely to shatter on unmoulding. It also makes it even richer, so arguably even more delicious.

I like this tart best with the traditional raspberry jam, but I have used blackcurrant and gooseberry with great results. I would personally steer clear of anything lacking in acidity, like strawberry, and go for something with a bit more oomph to stand up to the richness of the almonds and butter, but do whatever you like, it's your tart. I like to serve it hot with custard or a generous blob of clotted cream, but it’s equally lovely served cold and eaten on the go.

Ingredients

Metric

Imperial

1
Begin by making the pastry. Place all the dry ingredients in a blender and blitz until fully combined. Add the butter and blitz until the mixture resembles breadcrumbs
2
Add the vanilla and beaten eggs and blitz until the mixture comes together to form a dough. Wrap the pastry in cling film and place in the fridge for 30–45 minutes to chill
3
Meanwhile, make the frangipane filling. In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time, followed by the remaining ingredients, then whisk until smooth. Refrigerate until ready to assemble the tart
4
Preheat the oven to 180°C/gas mark 4
5
Roll the pastry between 2 sheets of cling film to the thickness of a £1 coin. Remove the top layer of cling film and upturn the pastry into a 10 inch tart tin. Press the pastry gently into the tin, then press the edges with your thumb to remove any excess
6
Gently remove the cling film. Place the tart case in the freezer for 20–30 minutes, or until very firm. There is no need to blind bake gluten-free pastry
7
Spread the raspberry jam over the base of the pastry. Dollop the frangipane filling on top of the jam and use a palette knife to smooth over the top. Scatter over the flaked almonds and bake for 40–45 minutes, or until the filling is firm and golden
8
Leave the tart to cool slightly before turning out onto a serving plate
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