September 17, 2019

Bakewell tart (gluten & dairy free)

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

3 eggs

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.


  1. Pre heat your oven to 180°C and lightly grease your Bakewell Tart tin with dairy free butter.
  2. On a lightly floured surface, roll out your Genius pastry block to size (it will be around the thickness of a £1 coin).
  3. Press your pastry into the Bakewell tart tin and cut off any additional pastry. Put into the fridge for 15 minutes to chill.
  4. Remove from the fridge and cover with foil, fill with baking beans and blind bake for 15 minutes. After 15 minutes remove the foil and baking beans and cook for a further 5 minutes to brown up.
  5. Once out of the oven spread the base of your tart generously with raspberry jam.
  6. To create your frangipane beat together your softened dairy free butter and caster sugar until light and fluffy. Add your eggs 1 at a time and continue to beat.
  7. Stir in your ground almonds and almond extract until fully combined. Spoon the mixture into your tin. Sprinkle over your flaked almonds and put back into the oven for 35-40 minutes, until golden brown. You may need to cover with foil if the top starts to brown too quickly.
  8. Remove from the oven and leave to totally cool. Once cool mix your icing sugar with 1 tbsp boiling water and drizzle over the tart. Top with raspberries and serve!

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

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