Gluten-free Bakewell tart

60 minutes



  • 100g of icing sugar
  • 50g of ground almonds
  • 250g of rice flour
  • 1 tsp xanthan gum, gluten free
  • 1 pinch of salt
  • 1 vanilla pod, seeds only
  • 125g of unsalted butter
  • 2 eggs


  • 300g of raspberry jam
  • 250g of unsalted butter
  • 250g of caster sugar
  • 2 eggs, beaten
  • 275g of ground almonds
  • 1 vanilla pod, seeds only
  • 50g of rice flour
  • 1 pinch of salt
  • 1 tbsp of Amaretto, (optional)


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
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
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
Preheat the oven to 180°C/gas mark 4
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
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
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
Leave the tart to cool slightly before turning out onto a serving plate