Bakewell Tart is a classic British treat made fro buttery pastry, sweet raspberry jam and a lovely, light almond frangipane. Now, thanks to Becky Excell, you can enjoy a slice of Gluten-Free Bakewell Tart.
Gluten-Free Bakewell Tart
- 1 quantity of gluten-free shortcrust pastry see opposite, chilled for 25 minutes
- 4 tablespoons raspberry jam
- handful of flaked almonds
For the frangipane
- 125 g plus 1 tablespoon butter softened
- 125 g caster sugar
- 2 eggs beaten
- 125 g ground almonds
- 1 teaspoon almond extract
- 25 g gluten-free plain flour
- ½ teaspoon gluten-free baking powder
- Remove your pastry from the fridge. If it feels really firm when you take it out, leave it out at room temperature briefly before rolling it. Don’t handle it excessively as this will warm it up and make it more fragile.
- Lightly flour your rolling pin.
- On a sheet of non-stick baking parchment, roll out the pastry to a large circle 3mm thick. Transfer to a 23cm fluted tart tin, by supporting the pastry as you gently invert it into the tin, with equal overhang on all sides. Peel off the baking parchment.
- Next, use your fingers to carefully ease the pastry into place so that it neatly lines the tin.
- Lift the overhanging pastry and, using your thumb, squash 2mm of pastry back into the tin. This will result in slightly thicker sides, which will prevent your pastry case from shrinking when baked. Allow the overhang to do its thing – we’ll trim the overhang after chilling it.
- Lightly prick the base of the pastry case with a fork then place in the fridge for 15 minutes. Preheat the oven to 200°C and place a baking tray inside to heat up.
- After chilling, use a rolling pin to roll over the top of the tin, neatly removing the overhang and flattening down the pastry. Loosely line the base of the pastry case with baking parchment and fill with baking beans (or uncooked rice if you don’t have any). Bake in the oven on the heated tray for 15 minutes, then remove the parchment paper and beans and bake for a further 5 minutes. Remove from the oven and allow to fully cool. Reduce the oven temperature to 180°C.
- Next, prepare your frangipane. In a large mixing bowl, cream together your softened butter and sugar until light and pale (I prefer to do this using an electric hand whisk). Gradually add in your beaten eggs and mix again until combined. Fold in your ground almonds, almond extract, flour and baking powder.
- Spread your raspberry jam onto the base of your cooled pastry case and spoon your frangipane mixture on top of the jam, spreading it out so it’s nice and level, ideally using a palette knife. Sprinkle with your flaked almonds.
- Bake in the oven for 35–40 minutes until golden and the top is no longer wobbly. Remove from the oven and allow to cool completely in the tin. Serve warm or cold.