40-45 minutes
1 tart
Gluten,Wheat
Vegetarian
Gluten Free Bakewell Tart
40-45 minutes
1 tart
Gluten,Wheat
Vegetarian
About this recipe:
Serve Bakewell tart with a refreshing cup of afternoon tea or warm, and with custard or cream, at the end of a meal. Halfway between a pudding and a cake this traditional English tart has close links with the town of Bakewell in Derbyshire.
Equipment:
20cm/8” round, loose bottom tin, 2 x mixing bowls and pastry blender
Ingredients:
Pastry
100g FREEE Plain White Flour
2 tbsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
1 egg
1-2 tsp cold water
butter, for tin
flour, for dusting
Filling
5 tbsp raspberry jam
2 eggs
50g caster sugar
25g FREEE Self Raising White Flour
50g ground almonds
1 tbsp water
25g flaked almonds
Method:
180°C, Fan 160°C, 350°F, Gas 4
Pastry
- Rub some butter around the inside of a 20cm/8” round, loose bottom tin and pre-heat the oven.
- Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve this into a mixing bowl.
- Cut the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
- Add the egg and start to bring together a pastry dough. Add a teaspoon or two of water if needed to make a slightly sticky dough.
- Cover the dough and leave it to rest for 15 minutes.
- Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
- Roll out the pastry into a circle 5cm/2” larger than your dish and transfer it to the dish OR simply press it into the baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish and press a fork into the edge of the pastry around the circumference
Filling
- Spoon the jam onto the pastry and spread it out evenly.
- Put the eggs and caster sugar into a bowl and beat until light and fluffy.
- Add the flour, ground almonds and water and stir to combine.
- Spread the mixture over the jam.
- Sprinkle flaked almonds over the top.
- Bake for 40-45 minutes.
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Ali
I really enjoyed making this recipe which was less fussy than many. It was delicious, I would recommend giving this a go. As I live alone, I froze several portions. These are best defrosted in the fridge overnight. When defrosted at room temperature the sponge and pastry parted company; still tasted as good though.
Reviewing: Gluten Free Bakewell Tart
Linda Donovan
Great Bakewell Tart and easy to make. Having made the ‘pastry’ base I was a little sceptical as softer and more sticky than expected which led me to using my hand to push into the tin rather than rolling out. However, scepticism not needed. It baked well, no soggy bottom or sticking to tin and delicious taste - though will use almond essence next time to increase almond flavour. Lasted well in the fridge for four days as I rationed it out to make it last - though could easily have eaten quicker!
Reviewing: Gluten Free Bakewell Tart
Jo
Really lovely Bakewell tart that didn’t last very long in our house! I used my own no fail pastry recipe for this one but the rest was spot on. If you want it a bit more almondy then add a drop of almond essence to the batter. A big thumbs up from me.
Reviewing: Gluten Free Bakewell Tart
Nigel Lorriman
This is a delicious recipe and lasted for a few days in the fridge too. Because I didn't have an 8" tin, I added 50% to all the ingredients (which is difficult when it comes to the eggs), but I had two egg yolks left over from a loaf I had made, so it ended up with 1 egg and 2 yolks. The pastry is really quite sticky, but as the instructions say, add some flour to handle it. I didn't roll, but pressed into the oiled tin. This worked a treat. The filling was the consistency of a batter, so didn't need any smoothing out. I baked it for 50 minutes in the end and it had risen very nicely and the base was as crisp as anything, which surprised me as it hadn't been blind-baked. Yet another well researched and tested recipe from Doves Farm. Absolutely superb!
Reviewing: Gluten Free Bakewell Tart