Bakewell Tart is a traditional English dessert, topped with raspberry jam and soft almond cream. This tart reminds me of a mix between Basque cake and frangipane galette. This gluten-free version maintains the charm of this British classic with a crispy crust and a generous almond-flavored filling. With its layers of jam and almond cream, the Bakewell Tart is truly delicious. Perfect for fans of English pastry, but gluten-free.

Bakewell Tart, almond and raspberries (England)

United Kingdom

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Preparation time 10 mins Cooking time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape

Ingredients

Servings

• 1 gluten-free tart base (or follow the recipe below.)

• 100 g raspberry jam

• 100 g of almond powder

• 100 g of sugar

• 100g melted butter

• 2 eggs

• ¹ ⁄ ₂ tsp almond extract

• Slivered almonds for decoration (optional)

Preparation

1. Prepare the shortcrust pastry following this recipe here . Leave to rest for 30 minutes in the fridge.

2. Preheat the oven to 180°C.
3. Spread the dough into two sheets of cling film and make a pie or tartlets.
4. Spread a layer of raspberry jam on the gluten-free tart base.
5. In a bowl, mix the almond powder, sugar, melted butter, eggs and almond extract until you obtain a smooth paste.
6. Pour the almond mixture over the jam and smooth the surface.
7. Sprinkle with flaked almonds if desired, then bake for 30 to 35 minutes (a little less for tartlets), or until the filling is golden.
8. Let cool before serving.

Keywords: Gluten-free Bakewell Tart, gluten-free raspberry and almond tart,

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