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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Dairy-free Recipes » Raspberry bakewell tart

21st October 2013 ·

Raspberry bakewell tart

Dairy-free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Dessert Recipes· Gluten Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

Raspberry bakewell

I am not in the mood for ‘chatting’!  It is raining and dark, so I just want to share with you today, without any boring preamble!  So here it is, my lovely raspberry bakewell tart…

1

Raspberry bakewell

Makes 1 large tart and 12 small tarts (or you could have a deep bakewell tart and spare pastry – or thicker pastry and just one big tart!!!)

You can find my recipe for shortcrust pastry here.

2

 

Raspberry bakewell tart

Gluten-free, Dairy-free, Soya-free
4.34 from 6 votes
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Author Vicki Montague, the Free From Fairy

Ingredients
  

  • 1 batch of my gluten-free - dairy-free sweet shortcrust pastry
  • 200 g margarine
  • 200 g white sugar
  • 4 eggs
  • 1 tsp almond extract
  • 50 g plain gluten-free flour - I use my wholegrain flour blend for this and the pastry
  • 175 g ground almonds
  • 1 or 2 handfuls of raspberries
  • 3 tbsp raspberry jam
  • A handful flaked almonds for the top

Instructions
 

  • Grease a 23cm tart tin with margarine and place your rolled pastry inside
  • Line the pastry case with baking paper and fill with baking beans or rice
  • Place in a pre-heated oven at 180 degrees or 160 degrees fan for approx 10 minutes until starting to turn golden. Remove the baking beans and paper and place back in the oven for a further 2 or 3 minutes, then remove from the oven
  • Meanwhile, place the margarine and sugar in a large bowl and whisk until fluffy and pale in colour (about 1 minute with a handheld electric whisk)
  • Add the eggs and beat again
  • Fold in the almond extract, flour and almonds
  • Spoon the jam into your partly cooked pastry case and spread evenly
  • Add your cake mix and scatter the raspberries over the top
  • Place in the oven for 30 minutes. Remove from the oven and scatter the flaked almonds on the top
  • Return to the oven for a further 15 - 20 minutes until golden and firm to the touch
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If making small tarts I found that the baking blind (cooking the pastry before adding the filling) was not necessary.  Just add the filling to the rolled pastry and cook for approx. 20 – 25 minutes.

I shared this recipe on #tastytuesdays

Previous Post: « Gluten Free & Dairy Free Shortcrust Pastry
Next Post: Gluten-free, dairy-free garlic bread »

Reader Interactions

Comments

  1. Rebecca Smith says

    24th May 2020 at 9:44 am

    5 stars
    Woohoo I have raspberries thanks to my fruit and veg delivery this week. I think we’ll be enjoying raspberry Bakewell if I have the other bits too….looks AMAZING.

    • Vicki Montague says

      1st June 2020 at 2:52 pm

      I hope you enjoy it 🙂

  2. ♫ Alison M ♪ says

    19th December 2013 at 10:01 am

    This looks delicious

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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