My Bakewell tart recipe combines a shortcrust pastry bottom, raspberry jam, frangipane, and a topping of flaked almonds and an iced drizzle. It’s totally gluten & dairy free, and delicious too. I’d probably say that Bakewell Tart is up there with one of my top 5 cakes of all time, so I’ve absolutely loved creating (and eating) this recipe!
Note: I’m still working on perfecting my gluten and dairy free pastry recipe (if anyone has any tips on this please leave them in the comments!) so I used the Genius ready made shortcrust pastry for this recipe, which worked perfectly. I’ll continue to work on my pastry, and will make sure to post the recipe once its ready.
You will need
1 block of Genius gluten free shortcrust pastry defrosted (you can find this in the freezer of Asda and Sainsburys)
Gluten free flour (for rolling out the pastry)
180g dairy free butter softened (plus extra for greasing)
180g caster sugar
180g ground almonds
1 tsp almond extract
6 tbsp raspberry jam
50g flaked almonds
50g Icing sugar
Handful of raspberries
You will also need a loose bottomed Bakewell tart tin and baking beans.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice