Gluten Free Bakewell Tart

    1170

    No need to miss out on treats if you are coeliac or gluten intolerant! A gluten free take on this traditional pudding.


    Gluten Free Bakewell Tart
    Gluten Free Bakewell Tart
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
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    by Alevra Gluten Free
    Servings
    8 people
    Servings
    8 people
    Gluten Free Bakewell Tart
    Gluten Free Bakewell Tart
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    by Alevra Gluten Free
    Servings
    8 people
    Servings
    8 people
    Ingredients
    Pastry
    • 120 g Alevra Gluten Free Flour
    • 20 g gram flour
    • 20 g ground almonds
    • 1/2 tsp xanthan or guar gum
    • 75 g unsalted butter
    • 1 egg
    • 1-2 tbsp ice cold water
    Filling
    • 50 g unsalted butter
    • 50 g golden caster sugar
    • 50 g ground almonds
    • 15 g Alevra Gluten Free Flour
    • 1 egg beaten
    • 1/2 tsp vanilla extract
    • 2 tbsp seedless raspberry jam
    Icing
    • 100 g icing sugar
    • 40-50 ml hot water
    Servings: people
    Units:
    Instructions
    Pastry
    1. Mix flours, ground almonds, salt and xanthan or guar gum in a large bowl.
    2. Cut the butter into small pieces and work into the flour, using your hands until the texture resembles fine breadcrumbs.
    3. Break the egg into the mixture and mix in using a fork.
    4. Add water and bring the pastry together into a ball. The pastry should be slightly sticky. Wrap in clingfilm and put in the fridge for 20 minutes
    5. Lightly flour a piece of baking parchment and a rolling pin and gently roll out the pastry on the paper until it is about 5mm thick.
    6. Place the tin over the pastry and gently invert it into the tin, still on the paper. Gently ease it into the tin, pushing it down into the corners.
    7. Carefully peel back the paper. Trim any excess pastry.
    8. Cut a new circle of greaseproof paper and place it in the centre of the tin. Cover with baking beans and place in a hot oven for 10 minutes.
    9. Remove the baking beans and put back into the oven for another 5 minutes. Remove and allow to cool slightly before adding filling and baking.
    Filling
    1. Melt the butter, then add the sugar. Beat together then add the ground almonds, flour and eggs and mix thoroughly. Add the vanilla extract.
    2. Spread the raspberry jam on the base of the pastry case. Spread the almond mixture over the jam and smooth it down. Bake for 20-25 minutes, or until the filling is set and golden-brown.
    3. Once tart is out of oven, mix icing sugar with water and pour over the top.
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