Gluten free bakewell tart

Gluten free bakewell tart

I made this gluten free bakewell tart for a family lunch last week and it went down well (with non coeliacs too!). The first time I made this, I let the pastry cool for too long before adding the filling and it ended up a little too difficult to slice so I would recommend just cooling it for 15 mins before adding the jam and filling.

The Pastry

  • 225g gluten free plain flour (if you fancy making it up yourself you can use 70g Brown Rice Flour, 60g White Rice Flour, 50g Sweet Rice Flour
  • 45g Gram Flour
  • 3⁄4 Tsp Xanthan Gum
  • 1 Tsp sugar
  • Pinch of salt
  • 1 Egg
  • 2 dsp Ice Cold Water
  • 30g Lard or Vegetable Shortening 53g Dairy Free butter

Method

  1. Add the flour, sugar, salt and xanthan gum to a bowl
  2. Cut the fat into small pieces and work into the mix until it resembles fine breadcrumbs.
  3. Break the egg into the mixture and using a fork, mix it in.
  4. Add the water and bring the pastry together into a ball.
  5. Take your ball of dough and place between two sheets of baking paper and roll out until it is 5mm in thickness.
  6. Gently place the dough into the tin, pushing it down into the corners.
  7. Cut a circle of greaseproof paper and place it in the tin. Add baking beans and bake blind on 180 ̊C for 10 minutes.
  8. Remove the baking beans and put back into the oven for another 5 minutes.
  9. Remove and allow to cool slightly before adding the filling

The Raspberry and Almond Filling 

  • 100g Caster Sugar
  • 50g gluten free plain flour (or 25g Brown Rice Flour and 25g White Rice Flour)
  • 75g Ground Almonds
  • A drop of Almond Extract (check its GF)
  • 100g Dairy Free Butter
  • 2 Large Eggs
  • 100g Raspberry jam
  • 100g Raspberries
  • 20g Flaked Almonds
  • Icing sugar for dusting (optional)

Method

  1. Add the flour, butter and eggs to a bowl and mix together until smooth and pale
  2. Spread the jam on the bottom of the pastry case and scatter the raspberries over it.
  3. Take your mixture and spoon on top of the raspberries, filling the pastry case. Spread the mixture evenly inside the case.
  4. Bake the tart for 10 minutes at 180 ̊C , then scatter the flaked almonds on the top and cook for another 15 minutes until golden in colour.
  5. Allow to cool inside the tin on a wire rack before slicing.
  6. Dust with icing sugar
  7. Serve with cream, custard or ice cream