Simple Gluten Free Bakewell Tart
This simple recipe for Bakewell Tart has been on the Glutarama website since 2015, finally it has been given a facelift and written up properly so you can enjoy this traditional Bakewell recipe too.
Prep Time30 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Tea Time
Cuisine: Dairy Free
Keyword: Bakewell, Dairy Free, Easy, Gluten Free, Pastry, Simple, Tart, Traditional
Servings: 8 slices
Calories: 478kcal
Author: Glutarama
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) a vegan white solid fat, you could also use Crisp n Dry.
- 50 g caster sugar for this recipe I used light brown sugar to get a richer golden colour.
- 1 egg(s)
- 1 tsp psyllium husk powder (optional) optional (adds stability to the pastry)
Frangipane Filling
- 125 g caster sugar
- 125 g butter dairy free if necessary
- 150 g ground rice or you could use ground almonds as suggested in the post
- 1 egg(s)
- 2 tsp almond extract extract is better that flavouring if you can afford it.
- 100 g jam strawberry, raspberry or cherry are ideal.
To make the frangipane
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 and leave on the side too cool. You need the mixture too cool enough to add the egg so it won't scramble!
Once cooled to body temperature, stir in the ground rice and break an egg into the mixture. stir well to combine.
Finally add the almond extract, you should get a glossy medium thick mixture that pours 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.
Measure out 100g of the jam you have chosen to use into a jug and mix with a spoon to break it down and make it easily spreadable. TOP TIP: If you find it's still too thick pop into the microwave for 10 seconds, this will make it very easy to spread. Spread the jam over the bottom of the pastry case liberally making sure you go into the corners.
Now pour your frangipane mixture into the pastry case over the jam. Make sure no jam rides up the sides of the pastry. you want no jam to be visible by the end.
If you fancy a challenge, using the excess pastry you could reroll and cut thin strips of pastry to create a basket weave on the top of your Bakewell Tart.
Bake for 35-40 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.
Allow to cool completely and serve. Can be enjoyed warm with custard or ice cream or cream.
Calories: 478kcal | Carbohydrates: 56g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 204mg | Potassium: 311mg | Fiber: 7g | Sugar: 29g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 5mg