Bakewell Tart is a traditional English dessert, filled with raspberry jam and a soft almond cream. This tart reminds me of a cross between a Basque cake and a frangipane tart. This gluten-free version retains the charm of this British classic with a crisp 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 pastries, but without the gluten.

Bakewell Tart, almond and raspberry (England)

United Kingdom

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Preparation time: 10 minutes Cooking time 30 minutes Total time 40 minutes

Difficulty: Beginner Servings: 6 Special regime:

use Suitable for gluten-free

Ingredients

Portions

• 1 gluten-free pie crust (or follow the recipe below).

• 100g jam of raspberry

• 100g of almond flour

• 100 g of sugar

• 100g of melted butter

• 2 eggs

• ^1/2​_tsp extract almond

• Sliced ​​almonds for decoration (optional)

Preparation

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

2. Preheat the oven to 180°C.
3. Spread the dough between two sheets of cling film and make a tart or tartlets.
4. Spread a layer of raspberry jam on the gluten-free tart base.
5. In a bowl, mix the almond flour, 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. Allow to cool before serving.

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

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