A friend of mine challenged me recently to come up with a recipe for a Bakewell Tart, which she could bake for her brother who is a coeliac and cannot tolerate gluten in his diet. I tested some mini versions out on the mums at playgroup this afternoon, and they were a big hit, particularly with someone who came for the first time today, and was amazed that she could have some because she too is a coeliac! This is what I came up with…. I hope you enjoy!
This recipe makes approximately 18 mini tarts, or a 23cm large tart.
Gluten Free Sweet Pastry
- 225g Doves Farm Gluten Free Plain Flour
- 100g Unsalted Butter, cubed and straight from the fridge
- 1 Egg
- 1 Egg Yolk
- 4tbsp Icing Sugar
Raspberry Seedless Jam
- 110g Softened Unsalted Butter
- 125g Caster Sugar
- 3 Eggs
- 150g Ground Almonds
- 1/2tsp Almond Extract
Flaked Almonds (if required)
250g Fondant Icing Sugar (if required) plus 40ml cold water
Glace Cherries (1/2 per mini tart if required)
The make the pastry, put the Gluten Free plain flour into a food processor or large bowl, and add the butter.
Pulse the processor until you get the texture of fine breadcrumbs. If you are doing this by hand, use your fingertips to rub the butter into the flour. Using your fingertips means that the butter is less likely to melt into the flour, and you will end up with a better pastry result.
Add the Egg, Egg Yolk and Icing Sugar into a small bowl or mug.
Mix until combined.
Add the egg mixture to the flour.
And mix until you just get a soft dough. Do not mix past this point!
Put the pastry into a ziploc bag and place in the refrigerator for at least 30 mins to chill.
Roll the pastry out onto a lightly GF Flour’d worktop to about 2mm thick, and use a round cutter to cut the pastry for the mini tarts. I used a 9cm cutter as the bun tin I used had deep indentations.
Gently place the pastry circles in the tray, and prick the pastry to prevent it bubbling up during the first bake.
Bake at 180 degrees for about 10 minutes, until the pastry has gone a light golden colour, turning the tray partway through baking to ensure even baking.
While the mini tarts are baking, it is time to make the Frangipan filling. Put the softened butter and caster sugar in a bowl.
Mix until light and fluffy, and then add in the eggs one at a time while mixing until thoroughly combined.
Add in the ground almonds and almond extract.
Mix gently.Place 1/2 tsp of raspberry jam into each tart case.
And then add some frangipan. You don’t want it to completely fill each tart at this point as it will rise slightly, and you need to leave room for icing on top, if that is what you want. You can add flaked almonds to the top of the tarts at this point, if you don’t want to ice them.
Bake at 180degrees for 15 minutes until the frangipan is golden on top, turning the tray after 10 minutes to ensure even baking.
Place on a wire rack to cool. As you can see, I rolled my pastry a little thick, and so had enough frangipan to make 3 frangipan muffins! I placed a small amount of jam in the middle of the frangipan batter for these.
To make the icing, mix the Fondant Icing Sugar, and water until thick and glossy, and spoon onto the tarts, finishing with a halved glace cherry.
The three variants that I made – with flaked almonds, with icing and a cherry on top, and without pastry!
These also work well, using ordinary plain flour instead of gluten free flour, and also as a large bakewell tart for slicing, using a 23cm fluted tart tin, preferably with a loose bottom for easy removal!
If you decide to do a large tart, then Roll the pastry out to about 2-3mm thick.
Using a rolling pin, gently lay the pastry over the tart tin. (sorry for the fuzzy shot here – was fending off my 3yr old who kept wanting to taste the pastry, which he wasn’t allowed to do!)
Gently ease the pastry into the tin, and trim the edges, but not completely – leave about 1cm of pastry overhanging the tin.
Patch the pastry where necessary with the trimmings, and then prick with a fork.
Using a sheet of baking paper to line the tart, fill the tart with baking beans, or in my case, rice! This will help to prevent the pastry puffing up during the blind baking.
Bake at 190 degrees for 10 minutes, then carefully remove the baking paper and rice, and allow the rice to cool down completely before storing. The rice is perfect to use again, in normal rice dishes after this!
Return the tart case into the oven, and bake for a further 8 minutes, turning if necessary to ensure even baking.
Add 6 level tablespoons of Raspberry Jam, and spread in the base of the tart.
Add the frangipan on top.
And flaked almonds if you want.
And bake at 180degrees for 35-40 minutes until golden brown on top.
Allow to cool before trimming off the rest of the pastry hanging over the edges, and removing from the tin.
Place on a plate and dust lightly with icing sugar.
Store bakewell tarts in an airtight container, or covered with clingfilm.