Gluten Free Persimmon Fruit Bakewell

Gluten Free Persimmon Bakewell (Sharon Fruit)

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Gluten Free Persimmon Fruit Bakewell

This recipe for Persimmon (Sharon Fruit) Bakewell Tart is the vegan version of a recipe that has been on the Glutarama website since 2015, I have a raspberry jam filled Bakewell recipe but now you can enjoy this Persimmon Fruit Bakewell too!

Prep Time20

Cook Time30

Total Time50

Course: Tea Time

Cuisine: Dairy Free

Keyword: Bakewell, Dairy Free, Easy, Gluten Free, Pastry, Simple, Tart, Traditional

Servings: slices

Calories: 568kcal

Author: Glutarama

Equipment

Ingredients

Vegan pastry case

200 g gluten free plain flour
80 g 'butter' I use Flora vegan blocks of 'butter'.
20 g fat (I use Trex white vegetable fat)
50 g light brown sugar this give a more golden colour to the pastry
1 tbsp ground flaxseed
3 tbsp cold water

Vegan frangipane topping

125 g caster sugar
150 g butter dairy free if necessary
150 g ground rice check for may contains
50 g gluten free self raising flour
1 tbsp ground flaxseed [see notes]
3 tbsp cold water
1 tsp psyllium husk powder adds stability to the frangipane topping
2 tsp almond extract extract is better than flavouring if you can afford it.

Persimmon filling

3 persimmons
25 g caster sugar
100 ml water

Instructions

To make the persimmon filling

I do this step first to give it time to cook and cool. Chop the fruit into small dice-sized chunks and add to a non stick saucepan, add the water and sugar, place a lid over the pan and heat on a low/medium heat until the water has evaporated.
Next remove the pan from the heat, place a tea towel over the lidded pan and let the fruit continue to soften. This could take a while depending on how ripe your Persimmons are.
Once body temperature place the cooked fruit in a blender and blitz for a few seconds at a time to get a thick fruit paste.
Set aside to cool while you continue with the rest of the recipe.

To make the pastry

Make your flaxseed egg by measuring 1 tablespoon of ground flaxseed (I actually use a mix of flaxseed and chia seed combined so either is fine) and 3 tablespoons of water into a small jug, mix and leave.
In a large bowl measure the butter, flour and sugar and using your fingertips or a pastry cutter combine to make breadcrumbs.
Make a well in the breadcrumb mixture and spoon the flaxseed egg into the middle of the bowl.
with a rounded knife cut through the mixture to incorporate the 'egg' into the crumble mixture.
Now tip this mixture onto a kitchen surface (no need to flour the surface) bring the crumble together for 3 minutes until you have a kneadable ball of pastry dough. Make sure you have no lumps of fat left and pop the pastry into a Tupperware container and chill in the fridge while you get on with the frangipane.

To make the frangipane

Using the same small jug (saves on washing up) make another flaxseed egg (this time with psyllium husk if using) and set aside.
In a medium saucepan measure the caster sugar and 'butter'.
On a medium to high heat, melt the 'butter' and sugar. Once completely melted remove from the hob.
Good news! You don't need to wait for this to cool as your not using real eggs.
Stir in the ground rice, self raising flour and spoon your second flaxseed egg into the mixture. Stir well to combine.
Finally add the almond extract, you should get a glossy thick mixture that drops off the spoon. Set aside to work on your pastry.

To build the Bakewell Tart

Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
Flour the kitchen surface and roll your pastry out to a good thickness, ½cm should be fine.
Take your 20cm cake tin (lined with a disc of greaseproof paper) and carefully line the tin with your pastry pressing gently into the corners. Trim excess pastry with a knife tight to the top of the tin.
Prick the pastry case multiple times with a fork, not too violently! try not to pierce the pastry all the way through.
Spread your cooled persimmon fruit over the bottom of the pastry case liberally making sure you go into the corners.
Now to add your frangipane mixture into the pastry case over the fruit. On this occasion I decorated with flaked almonds.
Bake for 30-35 minutes, keeping an eye on the pastry so that it doesn't burn. The Bakewell will continue to cook after you remove from the oven so don't worry in the middle feels a little soft. Besides, you want a lovely moist centre. It's traditional to the bake.
Troubleshooting: if you Bakewell seems cooked but is looking a bit pale, place the tart under the grill for 5 minutes - I did this for the tart in the images and you get an awesome golden colour, just make sure you don't burn the flaked almonds if you added some.
Allow to cool completely and serve or can be enjoyed warm with custard, ice cream or cream.

Notes

How to make a flax egg

To make 1 flax egg you need the following ingredients:
- 1tbsp ground flax seed
- 3tbsp water
- 1tsp psyllium husk (optional but does add elasticity to baking)

Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your 'egg' mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)

Nutrition