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Raspberry bakewell tart

Gluten-free, Dairy-free, Soya-free
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

Method

  1. Grease a 23cm tart tin with margarine and place your rolled pastry inside
  2. Line the pastry case with baking paper and fill with baking beans or rice
  3. 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
  4. 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)
  5. Add the eggs and beat again
  6. Fold in the almond extract, flour and almonds
  7. Spoon the jam into your partly cooked pastry case and spread evenly
  8. Add your cake mix and scatter the raspberries over the top
  9. Place in the oven for 30 minutes. Remove from the oven and scatter the flaked almonds on the top
  10. Return to the oven for a further 15 - 20 minutes until golden and firm to the touch