Gluten Free Bakewell Tart Recipe by Jack and Beyond

Friendly Fulham bakery Jack and Beyond has shared with us how to make a gluten free Bakewell Tart, as featured on their delicious Afternoon Tea menu.

You will need:
A round quiche tin (8”).
Butter to grease the tin

For the sweet pastry base:
110g cold diced Butter
225g Flour (gluten free)
2 Eggs
15g Sugar

For the filling:
Raspberry Jam

To make the Frangipane:
100g ground Almonds
100g Butter
100g Sugar
2 Eggs

For the topping:
Flaked Almonds
Icing Sugar
Fresh Raspberries

Method:

Step 1: Make the pastry base
Mix the gluten free flour and sugar in a bowl. Add the butter and combine using your hands to achieve a crumbly texture. Add the eggs and mix until smooth. Chill the mixture in the fridge for about 1 hour.

Step 2: Make the Frangipane
Cream the butter and sugar together in a bowl until the mixture becomes very light and fluffy. Now add the eggs one at a time and finally slowly mix in the almonds. Mix until smooth.

Step 3: Roll out the pastry and add the filling
Grease the quiche tin using a bit of soft butter. Now roll out the pastry dough to an even layer and line the tin with the pastry. Spread the raspberry jam on to the base and carefully pour over the Frangipane.

Step 4: Finish and bake
Add the fresh raspberries to the top (make sure there is a bit of space between them) and gently press them into the Frangipane mix. Finish the tart with flaked almonds and bake for 40-50 minutes at 160 C.
Leave to cool and dust with icing sugar. Serve with a dollop of whipped cream or on its own. The tart will last for 3-5 days if kept refrigerated. Enjoy!

In celebration of Afternoon Tea Week from 9th - 15th August, Jack and Beyond is offering 15% off their Afternoon Tea menu throughout the month of August! Click here to book.