Ingredients

• Gluten free shortcrust pastry
• 340-350g Raspberry jam
• 90g Ground almonds
• 90g Caster sugar
• 90g Unsalted butter
• 2 Eggs
• 4tsp Almond extract
• 200g Icing sugar
• Water
• Pink food colouring

6 Pcs Quiche Tart Pans, Fluted Tart Pie Tins Non Stick Tartlet Tins, Round Loose Bottom Flan Dish, Small Tart Tins Mold Muffin Cases for Pies Brownies, 10 cm/ 4 Inch

Method

1. Preheat your oven to 180°C
2. Make the pastry according to my basic gluten free shortcrust pastry recipe which I have linked here and in the ingredients list. Roll out the dough and line 10-12 greased tartlet tins. Place these in the freezer while you make the frangipane filling.
3. Cream together your butter, sugar, and ground almonds. Once you have done this add 2tsps of almond extract along with your two beaten eggs. Whisk this all together until you get a sort of cake batter. Transfer your frangipane batter into a piping bag and set aside.
4. Dock the bases of your tart cases and blind bake for around 5 minutes.
5. Once your tart cases have finished blind baking, take them out of the oven and spread a thin layer of your jam over the base, about 5mm thick. Now pipe your frangipane over the top of this in a sort of spiral motion, starting from the inside out. Make sure not to overfill the tarts with the frangipane as it will rise in the oven. Leave half a centimeter empty.
6. Place these in your preheated oven to bake for 15-20 minutes. Check on them after 15 minutes and if they spring back when pressed they are done.
7. Leave to cool completely on a wire rack before icing.
8. In a bowl mix together the icing sugar and the rest of the almond extract with a few tablespoons of water. Gradually add water a small amount at a time, making sure to mix it in completely before adding more, until you get a thick but slightly runny paste.
9. Transfer about an 8th of the icing to another bowl and mix in some pink food colouring. Pour the pink icing into a piping bag, cut a small hole into the end and set aside.
10. Dollop some of the white icing on top of a tart and spread out to the edge of the frangipane, leaving the pastry edge clear. Pipe vertical lines across the white icing with the pink icing. Now take a toothpick and drag the pointy end through the icing horizontally changing direction with each drag. This is how you create the feathering effect. I will do a tutorial on this in my Instagram story that will be saved to my highlights so make sure to follow @loveglutenfree.kitchen for the tutorial.

This recipe makes delicious gluten free bakewell tarts with a crisp crumbly pastry that is almost biscuit like. a layer of raspberry jam and the delicious frangipane filling (my favourite part).