Gluten Free Bakewell Tart
We were inspired by last week’s bake off to create a gluten free version of Mary Berry’s classic bakewell tart! It was easy with Bob’s Red Mill Gluten Free 1-1 Baking flour – the pastry was so light and flaky. Yum!
Servings Prep Time
12slices 90minutes
Cook Time
60minutes
Servings Prep Time
12slices 90minutes
Cook Time
60minutes
Ingredients
For the jam
  • 200g Raspberries
  • 200g Jam sugar
For the pastry
  • 225g Bob’s Red Mill Gluten Free 1-1 Baking flour
  • 150g butterchilled
  • 25g Icing sugar
  • 1large Eggbeaten
For the filling
  • 150g butter
  • 150g Ground almonds
  • 150g Caster sugar
  • 1large Eggbeaten
  • 1tsp Almond extract
For the icing
  • 300g Icing sugar
  • 1tsp Almond extract
  • 1tsp Pink food colouring
Instructions
For the jam
  1. Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
  1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
  2. Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry – and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
  3. Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
  1. Spread a thin layer of jam over the base.
  2. Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
  3. Bake for 35 minutes at 180 degrees.
  4. When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
  5. Enjoy with a cup of tea, and get someone else to do the washing up!