Gluten Free Bakewell Tart

This Gluten free iced Bakewell tart recipe is so delicious and pretty you will want to make it again and again. With its beautiful combination of flavors, textures, and impressive feathered icing finish you will love serving it to friends and family. Perfect to make for a gluten free afternoon tea or a gluten free dessert.

Bakewell tart is a well-known classic British dessert. On a sweet Shortcrust pastry base with sweet jam and an Almond frangipane filling and topped with flaked almonds or feathered icing. In this recipe, I have topped with icing but you could miss this step out and sprinkle over flaked almonds if you prefer. Either way, you will be able to enjoy a beautiful gluten free Bakewell slice.

If you like frangipane tarts check out my Raspberry Frangipane tart recipe.

Gluten free sweet pastry case

I have the perfect Sweet Shortcrust pastry base for this recipe and I can recommend it as this is exactly the pastry I use every time. You can also use shop-bought pastry if you prefer.

Ingredients

Equipment

• 9 inch loose bottom tart tin.
• Piping bag and small plain piping nozzle.

Ingredients  

Pastry Base

• Sweet shortcrust pastry - You will need a gluten free tart shell for this recipe. I have a homemade gluten free shortcrust pastry recipe that is easy to follow, can be made in advance and works perfectly for this bakewell tart. If you prefer you can buy a readymade pie base or gluten free pastry from your local supermarket.

Filling

• Raspberry Jam - I used readymade raspberry jam. You can use homemade jam or strawberry jam if you prefer.
• Unsalted Butter - Be sure to use room temperature butter in this recipe. If you require a dairy free frangipane filling you can subsitute the butter for your preferred dairy free butter.
• Caster Sugar - Don't worry if you can't get caster sugar you could use normal granulated sugar in this recipe.
• Ground Almonds - Will make the filling beautiful and moist. You can subsitute for Almond flour if this is easier for you to get in your local shop.
• Eggs - Room temperature
• Lemon Juice

Icing

• Icing Sugar - Also known as powdered sugar in parts of the world.
• Cold water
• Almond extact - Adds additional flavor to the icing.
• Red food coloring - If you don't have red food coloring you can use your preferred color.
• If you do not wish to have a feathered icing bakewell tart. Just skip the icing part and alternativly you could sprinkle sliced almonds on top of the tart instead.

Instructions

Recipe steps

Pastry base

• Follow instrutions on my sweet shortcrust pastry recipe (linked above) and blind bake pastry ready for the filling. Alternatively, you can use shop bought gluten free shortcrust pastry following the manufactures instructions but I do recommend you give my recipe a try as it so easy to make.

• Pre heat oven to 180°C/350°F/Gas Mark 4
• Beat butter and sugar together in a large bowl until it looks light and fluffy.

• Beat in eggs gradually to butter and sugar mixture and add lemon juice.
• Fold in ground almonds until fully combined.

• Spread jam evenly on the pre prepared pastry base.
• Spoon in sponge mixture and gently spread evenly in the tin.
• Bake in the oven for 35-40 minutes until it is a light golden brown. remove from the oven and leave to fully cool before starting the icing.

• Add your water and almond extract to your sieved icing sugar until it consists of a nice thick and smooth mixture.
• Separate 4 tablespoon of the icing into a separate bowl and add a few drops of food coloring to your deisred color is achieved. Place colored icing into a piping bag with a small plain nozzle.
• Gently pour the white icing on top of the sponge mixture and allow it to spread evenly within the tart until it is smooth and level. Carefully Pipe parellel lines with your colored icing over the top of your white icing. Using a wooden skewer or the back of a knife gently drag through the lines at a 90° angle to make a beautiful feathered design.