Gluten-Free Traditional Bakewell Tart

Indulge in the timeless charm of a **Gluten-Free Traditional Bakewell Tart**, a dessert that perfectly balances a buttery, flaky pastry with the rich sweetness of raspberry jam and a luscious almond frangipane filling. This gluten-free twist on the classic British treat ensures everyone can partake, without compromising on flavor or texture. Crafted with gluten-free flour, ground almonds, and a hint of almond extract, this tart is topped with golden flaked almonds for a satisfying crunch. Perfect for afternoon tea or as a show-stopping dessert, this recipe guides you through blind baking the crust for a crisp base and layering the vibrant jam and creamy frangipane to achieve that picture-perfect finish. Whether you're gluten intolerant or simply seeking a crowd-pleasing treat, this tart is sure to become a beloved addition to your baking repertoire!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with a removable base and set it aside.

Step 2

To make the pastry, add the gluten-free flour, xanthan gum, and granulated sugar to a large mixing bowl. Mix well.

Step 3

Add the cold diced butter to the bowl and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spread the raspberry jam evenly over the cooled pastry base.

Step 8

To make the frangipane filling, cream together the softened butter and caster sugar until light and fluffy.

Step 9

Beat in the eggs one at a time, followed by the almond extract.

Step 10

Fold in the ground almonds and gluten-free baking powder until well combined.

Step 11

Spread the frangipane mixture evenly over the jam layer, smoothing the top with a spatula.

Step 12

Sprinkle flaked almonds evenly over the frangipane.

Step 13

Bake the tart in the preheated oven for 30-35 minutes or until the filling is set and golden brown on top.

Step 14

Allow the tart to cool completely in the tin before removing it and serving.

Nutrition Facts

Serving size	(819.2g)

Amount per serving	% Daily Value*
Calories	3561.7

Total Fat 243.5g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat g
Cholesterol 1179.7mg	0%
Sodium 452.8mg	0%
Total Carbohydrate 322.0g	0%
Dietary Fiber 22.6g	0%
Total Sugars 156.0g
Protein 48.1g	0%

Vitamin D 229.6IU	0%
Calcium 493.1mg	0%
Iron 8.8mg	0%
Potassium 1128.4mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 5.2%

Carbs: 35.1%