Gluten-Free Traditional Bakewell Tart
Indulge in the timeless charm of a classic dessert with this Gluten-Free Traditional Bakewell Tart recipe. Featuring a buttery, melt-in-your-mouth gluten-free pastry base, a luscious layer of sweet raspberry jam, and a soft, almond-scented frangipane filling topped with crunchy flaked almonds, this tart offers a beautiful balance of flavors and textures. Perfectly crafted for gluten-free diets, this recipe incorporates gluten-free flour, xanthan gum, and gluten-free baking powder to ensure a flaky crust and airy filling. Whether you’re serving it as an afternoon tea treat or an elegant dessert, this Bakewell tart is a showstopping option that’s as visually stunning as it is delicious. Ready in under 90 minutes, this comforting bake is guaranteed to delight everyone at the table.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 100 grams Unsalted butter (cold, diced)
- 20 grams Granulated sugar
- 2 pieces Large egg yolks
- 2 tablespoons Cold water
- 4 tablespoons Raspberry jam (gluten-free)
- 100 grams Ground almonds
- 0.5 teaspoons Gluten-free baking powder
- 100 grams Unsalted butter (softened)
- 100 grams Caster sugar
- 2 pieces Large eggs
- 0.5 teaspoons Almond extract
- 20 grams Flaked almonds
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with a removable base and set it aside.
To make the pastry, add the gluten-free flour, xanthan gum, and granulated sugar to a large mixing bowl. Mix well.
Add the cold diced butter to the bowl and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Stir in the egg yolks and mix until the dough starts to come together. If it’s too dry, gradually add cold water, 1 teaspoon at a time, until a smooth dough forms.
Roll the dough between two sheets of parchment paper to about 1/8-inch thickness. Carefully transfer the pastry to the prepared tart tin, pressing it into the edges and trimming the excess. Chill in the refrigerator for 15 minutes.
Line the chilled pastry with parchment paper or foil and fill with baking beans. Blind bake for 15 minutes, then remove the beans and bake for another 5 minutes to crisp up the base. Set aside.
Spread the raspberry jam evenly over the cooled pastry base.
To make the frangipane filling, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, followed by the almond extract.
Fold in the ground almonds and gluten-free baking powder until well combined.
Spread the frangipane mixture evenly over the jam layer, smoothing the top with a spatula.
Sprinkle flaked almonds evenly over the frangipane.
Bake the tart in the preheated oven for 30-35 minutes or until the filling is set and golden brown on top.
Allow the tart to cool completely in the tin before removing it and serving.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 156.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 493 mg | 38% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
