Gluten-free Bakewell tart

6
60 minutes

Ingredients

Pastry

  • 100g of icing sugar
  • 50g of ground almonds
  • 250g of rice flour
  • 1 tsp xanthan gum, gluten free
  • 1 pinch of salt
  • 1 vanilla pod, seeds only
  • 125g of unsalted butter
  • 2 eggs

Filling

  • 300g of raspberry jam
  • 250g of unsalted butter
  • 250g of caster sugar
  • 2 eggs, beaten
  • 275g of ground almonds
  • 1 vanilla pod, seeds only
  • 50g of rice flour
  • 1 pinch of salt
  • 1 tbsp of Amaretto, (optional)

Method

1
Begin by making the pastry. Place all the dry ingredients in a blender and blitz until fully combined. Add the butter and blitz until the mixture resembles breadcrumbs
2
Add the vanilla and beaten eggs and blitz until the mixture comes together to form a dough. Wrap the pastry in cling film and place in the fridge for 30–45 minutes to chill
3
Meanwhile, make the frangipane filling. In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time, followed by the remaining ingredients, then whisk until smooth. Refrigerate until ready to assemble the tart
4
Preheat the oven to 180°C/gas mark 4
5
Roll the pastry between 2 sheets of cling film to the thickness of a £1 coin. Remove the top layer of cling film and upturn the pastry into a 10 inch tart tin. Press the pastry gently into the tin, then press the edges with your thumb to remove any excess
6
Gently remove the cling film. Place the tart case in the freezer for 20–30 minutes, or until very firm. There is no need to blind bake gluten-free pastry
7
Spread the raspberry jam over the base of the pastry. Dollop the frangipane filling on top of the jam and use a palette knife to smooth over the top. Scatter over the flaked almonds and bake for 40–45 minutes, or until the filling is firm and golden
8
Leave the tart to cool slightly before turning out onto a serving plate