Quite possibly the BEST Bakewell Tart recipe - Made with a crisp gluten free, rice free almond pastry to perfectly complement the frangipane. Makes 1x 9 to 10 inch (23 to 25 cm) or 2 x 6 to 7 inch (15 to 18 cm) tarts.
130ggluten free flour blend preferably GFA rice free blend B - See NOTES
50gcorn starch(UK corn flour)
pinchfine sea salt
110gunsalted butter cold cubed
60ggolden caster sugar
1½tbspvery cold water
Filling - Jam
340graspberry or strawberry jam1 jar good quality-high fruit
Filling - Frangipane
150gunsalted butter softened
150ggolden caster sugar
3largeeggs UK large - at room temperature
45ggluten free flour blend preferably GFA rice free blend B - See NOTES
pinchfine sea salt
1lemon - finely grated zest only
2tbspraw flaked almonds
1tspicing sugar to dust
In a large bowl, mix together the flours, xanthan gum, salt and ground almonds.
Rub the butter cubes into the dry mix using finger tips until the mixture resembles coarse sand.
Add the sugar and stir to combine.
In a small bowl, beat together the egg and cold water.
Make a well in the centre of the dry ingredients and add the egg-water mix.
Use a flat-bladed knife to blend the ingredients until they bind into a slightly sticky dough. Using flour dusted hands, knead briefly to ensure an even texture.
Do not chill.
Roll out (between 2 sheets of liberally flour-dusted clingfilm) to a size large enough to line the base and sides of the pie tin (if making more than one tart, split the pastry dough and roll each piece separately).
Remove the top sheet of clingfilm and flip the pastry over into the tin, gently easing into the base and up the sides until it fits snuggly.
Try and remove the clingfilm, but if the pastry has stuck to the base, just pop the whole thing into the fridge for about half an hour and the clingfilm should then come away easily. (Repeat the process for any additional tart cases).
Trim the top of the pastry at the tin edge and place in the fridge to firm-up for about half an hour.
Pre-heat the oven to 200 C/400 F/Gas 6.
Line your chilled, raw pastry cases with crinkled baking paper (see NOTES) and baking beans and blind-bake by cooking for 10 minutes, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
Remove the pastry case from the oven and leave to cool in the tin.
Once cool, smooth a generous layer of jam evenly across the base of the pastry case. Set aside.
Preheat the oven to 190 C/375 F/Gas 5.
In a large bowl, use a whisk to cream together the butter, caster sugar, vanilla and almond extracts until light and fluffy.
Blend the eggs together in a small bowl with a fork.
Add the eggs a little at a time to the butter mixture, beating through with the whisk to fully combine between each addition.
In a separate bowl, mix together the ground almonds, flour, salt and lemon zest.
Add this flour mix to the batter, gently folding through with a wooden/silicone spoon to combine.
Fill each tart base (on top of the jam) with frangipane batter and smooth the top.
Sprinkle with flaked almonds to decorate.
Bake for 20 to 35 minutes (depending on the size of the tart) until the frangipane is set and golden. It should have a very slight wobble when cooked.
Leave to cool slightly before removing from the tin and dusting with icing sugar. Serve warm or cold. Delicious ‘neat’ or with custard/cream.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and more liquid may be required.To 'crinkle' the baking paper - cut a piece large enough to line the pastry case. Screw the paper up tightly and then unfold. Use to line the tart case. The crinkles will make it more flexible for shaping.