Bakewell Tart, almond and raspberries (England)

Bakewell Tart is a traditional English dessert, garnished with raspberry jam and a soft almond cream. This pie reminds me of a mix between the Basque cake and the frangipane pancake. This gluten -free version retains the charm of this British classic with a crisp paste and a generous garnish in almond flavors. With its layers of jam and almond cream, the Bakewell Tart is really delicious. Perfect for English pastry fans, but gluten -free.

Preparation time 10 mins

Cooking time 30 mins

Total time 40 mins

Difficulty: beginner

Servings: 6

Ingredients

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 cc of 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,

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