Bakewell Tart


This is a gorgeous tart, an absolute classic. I've made it with a pastry containing ground almonds too for a double almond hit. It has a frangipane filling and you can probably tell from the photo that there is homemade raspberry jam in there too! 

Ingredients

Pastry:

  • 120g Gluten Free Flour Co Plain Flour 
  • 20g gram flour
  • 20g ground almonds
  • 75g unsalted butter
  • 1 egg
  • 1 tbsp ice cold water
  • Baking parchment
  • Baking beans or any dried beans

Filling:

  • 120g unsalted butter
  • 90g golden caster sugar
  • 120g ground almonds
  • 1 large egg, beaten
  • 1/2 tsp almond extract
  • 1 tbsp ice cold water
  • 2 tblsps raspberry jam
  • 1 tblsp flaked almonds

Icing:

  • 40g icing sugar
  • 1 tsp cold water

A 23cm tart tin, with a loose bottom, lightly greased. 

    Method

    Sift the flour and gram flour together.  Add the ground almonds.Cut the butter into small squares and work it into the flours using your hands until the texture resembles fine breadcrumbs. Break the egg into the mixture and mix in using a fork.Add the ice cold water and bring the pastry together into a ball.  The pastry should be slightly sticky.Wrap in clingfilm and put in the fridge for 20-30 minutes.Preheat oven to 180°C/Gas Mark 4.

    Lightly flour a board (I find a laminate chopping board is very good) and a rolling pin and gently roll out the pastry until it is about 5mm thick. Carefully lift it into the tart tin (a palette knife can help).  Gently ease the pastry down into the corners of the tin and trim any excess pastry off with a sharp knife.Cut a circle of baking parchment and place it in the centre of the tin.  Cover with baking beans.

    Bake in the oven for 10 minutes.  Remove the baking beans and put back into the oven for 5 minutes until fully cooked.

    Spread the bottom of the pastry case with raspberry jam.Melt the butter, then take off the heat and stir in the sugar. Add the ground almonds, the beaten egg and almond extract and mix thoroughly.  Pour the  mixture over the jam and smooth it down. Bake for 30 minutes, or until the filling is set and golden-brown.  Cover with foil for the last 10 minutes to prevent the almonds burning.Leave to cool in the tin before icing.  Mix the icing sugar and water together and place in a piping bag with a fine nozzle.  Draw a zig zag pattern over the tart.Serve warm or cold.

    Download the recipe PDF here

    Find our flour here