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    Home » Pies and Tarts » Gluten Free Bakewell Tart

    Gluten Free Bakewell Tart

    Published: Apr 13, 2021 · Modified: Dec 12, 2021 by Amanda With 11 Comments

    Jump to Recipe - Print Recipe

    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.

    gluten free bakewell tart with two slices cut into it

    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.

    Jump to:
    • Gluten free sweet pastry case
    • Gluten Dairy free Bakewell tart
    • Ingredients
    • Instructions
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Gluten free sweet pastry case

    Gluten free Shortcrust pastry in a tart dish
    Gluten Free Shortcrust Pastry

    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.

    Gluten Dairy free Bakewell tart

    That’s no problem this is easily adapted If you require it to be dairy-free also. Just switch the Butter to your preferred dairy-free spread. So no reason for you to miss out.

    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.
    • cubed butter and sugar in a bowl
    • butter and sugar creamed together in a large glass bowl with wooden spoon
    • 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.
    • eggs mixed with butter mixture in a large glass bowl
    • ground almonds added to the mixture in a large glass bowl
    • Beat in eggs gradually to butter and sugar mixture and add lemon juice.
    • Fold in ground almonds until fully combined.
    • raspberry jam layer on gluten free pastry base sitting on a white worktop
    • frangipane filling added on top of the jam layer
    • 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.
    • gluten free bakewell tart with a layer of white icing and horizontal red icing lines
    • gluten free bakewell tart with wooden skewer being dragged through the icing to make feathered effect
    • 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.

    Recipe FAQs

    How to make gluten free Bakewell tart?

    Look no further. You have come to the right place. By using gluten free pastry case as a base and ground almond frangipane filling this recipe is made gluten free.

    Is this bakewell tart suitable for freezing?

    This tart can be frozen in a freezer safe container for up to 3 months. Defrost at room temperature. Add icing once the tart has fully defrosted.

    How do I store the tart?

    This can be stored at room temperature in an airtight container for you to enjoy for up to 3-4 days.

    Can this be made gluten and dairy free?

    Yes, as this recipe is already gluten free all you need to do is substitute the butter for your preferred dairy free butter.

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    📖 Recipe

    gluten free bakewell tart with two slices cut into it

    Gluten free Bakewell Tart

    Gluten free Bakewell Tart. Easy to follow recipe. Delicious iced Bakewell tart that makes the perfect dessert.
    4.98 from 44 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Bakewell tart, gluten free, Pastry dish
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 12 servings
    Calories: 393kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
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    Equipment

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

    Ingredients

    Pastry Base

    • 450 grams Sweet shortcrust pastry My recipe linked above

    Filling

    • 4 tablespoons Raspberry Jam
    • 100 grams Unsalted Butter Room temperature
    • 100 grams Caster Sugar
    • 100 grams Ground Almonds
    • 2 Eggs Room temperature
    • 1 teaspoon Lemon Juice

    Icing

    • 400 grams Icing Sugar Sieved
    • 5-6 tablespoons water
    • 1 teaspoon Almond extact
    • few drops Red food coloring

    Instructions

    Pastry base

    • Follow instructions 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 is so easy to make.

    Filling

    • Pre heat oven to 180°C/350°F/Gas Mark 4
    • Beat butter and sugar together 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.

    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 colouring to your desired colour is achieved. Place coloured 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 parallel 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.
    • Leave to set and enjoy!

    Notes

    NOTE: Always check that all your ingredients are gluten free.
    STORAGE: This can be stored in an airtight container for you to enjoy for up to 3-4 days.
    FREEZING: This tart can be frozen in a freezer safe container for up to 3 months. Defrost at room temperature. Add icing once the tart has fully defrosted. 
     

    Nutrition

    Serving: 1Serving | Calories: 393kcal | Carbohydrates: 32g | Protein: 15.9g | Fat: 23.6g | Saturated Fat: 11.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Cholesterol: 136mg | Sodium: 83mg | Potassium: 46.8mg | Fiber: 0.5g | Sugar: 8.8g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    I hope you enjoyed this Gluten free Bakewell Tart recipe.

    I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.

    More Gluten free Pie recipes

    • Oreo Tart
    • Peach Mango Pie
    • Chocolate Ganache Strawberry Tartlets
    • Raspberry Frangipane Tart

    Reader Interactions

    Comments

    1. Estelle Forrest

      September 11, 2021 at 2:33 pm

      So pretty. I hope my comes out that good5 stars

      Reply
    2. Kayla DiMaggio

      September 11, 2021 at 2:52 pm

      This gluten free bakewell tart was so delicious! I loved all the flavors!5 stars

      Reply
    3. Luca

      September 11, 2021 at 5:30 pm

      It's super pretty and it looks really really yummy!5 stars

      Reply
    4. Aya

      September 11, 2021 at 6:48 pm

      I did this pie for a gathering the other day and it turned out amazing. Everyone loved it. It was hard to believe it is gluten-free. I will definitely be making this again!5 stars

      Reply
    5. Aimee

      September 11, 2021 at 9:40 pm

      Bake well tart is one of my absolute favourite desserts, so this was a winner for me!!5 stars

      Reply
    6. Shilpa

      September 11, 2021 at 10:25 pm

      This looks so delicious.. I’ll definitely give it a try.

      Reply
    7. Elizabeth Swoish

      September 12, 2021 at 12:11 am

      This recipe was super easy to follow because of all the pictures. It tasted delicious too!
      Highly recommend.5 stars

      Reply
    8. Sam

      September 12, 2021 at 1:00 am

      This looks absolutely gorgeous!! I love the addition of the rapsberry jam.5 stars

      Reply
    9. Addie

      September 12, 2021 at 1:47 am

      This tart is amazing! Love that it’s gluten free!5 stars

      Reply
    10. Cindy Mom the Lunch Lady

      September 13, 2021 at 12:22 am

      What a beautiful tart! I love the feathered icing. Definitely a show stopper!5 stars

      Reply

    Trackbacks

    1. Gluten Free Viennese Whirls - Gluten Free Tranquility says:
      April 18, 2021 at 7:07 pm

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

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