Bakewell Tart, almond and raspberry (England)

Bakewell Tart or raspberry and almond tart (England)

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.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Difficulty: Beginner

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

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 almond extract
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

Read it online: https://glutenevasion.fr/recette/bakewell-tarte-amande-et-framboises-angleterre/