Gluten-Free Bakewell Tart

27 Oct

There’s not much to say about this recipe, except that Bakewell Tart is an absolute classic and with good reason. If you think that the little cherry-topped tarts you get in the shop taste good, then you’re going to die and go to heaven when you taste this! I might have developed a small Bakewell Tart addiction this week. So much so, that I got worried when I realised we were down to the last few slices and I have a shop planned tomorrow to replenish the ingredients, so I can make another!!! My gosh it is good, even my OH said it’s the best thing he’s ever tasted! If you don’t like icing, then sprinkle the top with some flaked almonds instead. This is fantastic hot with custard if you don’t ice it.


For the sweet shortcrust pastry

  • 225g/8oz gluten free plain flour plus extra for dusting
  • 150g/5½oz unsalted butter, chilled
  • 25g/1oz icing sugar
  • 1 egg, beaten

For the filling

  • 150g/5½oz unsalted butter, softened
  • 150g/5½oz caster sugar
  • 150g/5½oz ground almonds
  • 1 egg, beaten
  • 1 tsp almond extract
  • 150-170g/5 1/2- 6 oz raspberry jam

For the icing

  • 300g/10½oz icing sugar
  • 1 tsp almond extract
  • few drops red food colouring


  1.  First, make your pastry. Sieve the flour into a bowl and rub in the butter using your fingertips or with a pastry blender, until the mixture resembles fine breadcrumbs. Sieve in the icing sugar and stir it through. Add the beaten egg and 2-3 tablespoons of cold water, mixing to form soft dough.

  2. Chill the dough in the fridge for 30 minutes. I find this makes gluten-free pastry slightly easier to roll out.
  3. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Or, if you are having problems (as I often do with gluten-free pastry) roll it out between 2 sheets of baking paper or clingfilm. I ended using 2 sheets of baking paper and transferring it into the tin like this. Not ideal, I know! Line a 23cm/9in fluted pie dish with the pastry.
  4. If you haven’t already got baking paper on it, line the pastry case with non-stick baking paper and fill with ceramic baking beans or uncooked rice. Bake it blind for 15 minutes, then remove the beans and paper and cook for a further 5-10 minutes to dry out the base. I found that some of the pastry still stuck to the greaseproof paper, but it wasn’t major! Set aside to cool a little before adding the filling.

  5. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.

  6. Cream the butter and sugar together until pale and fluffy. I used my Kenwood stand mixer with the K-beater. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case, on top of the raspberry jam and smooth the surface using a palette knife.

  7. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 35-45 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.

  8. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 2 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.

  9. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Or, if like me you don’t own one – just drizzle it off the back of a spoon in thin lines and use a skewer to drag across it. Yes, mine might not be fit for Mary Berry but it still gave a nice effect!

Happy baking everyone!


3 Responses to “Gluten-Free Bakewell Tart”

  1. chefkreso March 4, 2017 at 9:40 pm #

    Very tasty! Well done!

    • glutenfreeness March 4, 2017 at 9:45 pm #

      Thank you! This is one of my all time favourite recipes. The problem is how fast I can eat it! I am glad you enjoyed it. Thanks for commenting.


  1. Gluten-Free Lemon Bakewell Tart | glutenfreeness - July 18, 2017

    […] you remember my first foray into the world of Bakewell Tarts, back in October? Well, it was time to feed my addiction again and with half a jar of lemon curd […]

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