Gluten Free Bakewell Tarts
Bakewell tarts are a total classic that I’m sure every Brittish person will have had at some point in their life. They are one of my favourite treats and they take be straight back to my childhood! this recipe makes 10-12 delicious gluten free bakewell tarts with the classic feathered icing topping.
- 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
- Pink food colouring
- Preheat your oven to 180°C
- 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.
- 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.
- Dock the bases of your tart cases and blind bake for around 5 minutes.
- 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.
- 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.
- Leave to cool completely on a wire rack before icing.
- 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.
- 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.
- 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.
About This Recipe
Bakewell tarts are a total classic that I’m sure every Brittish person will have had at some point in their life. They consist of a shortcrust pastry that has a layer of raspberry jam at the bottom topped by a layer of frangipane and decorated with feathered icing, which looks just so beautiful! They are one of my favourite treats and they take be straight back to my childhood sitting at my granny and grandpas gobbling up bakewell tarts and chocolate biscuits with a cuppa.
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).
You definitely need to bake these and share them with your family and friends, they will absolutely love them! And if you have never had a bakewell tart; well, even better reason to make these!
Question: Why have my Bakewell tarts sunk in the middle?
- This likely means they are undercooked. They should rise slightly when they cook, however this should remain when they are cooled. They could have ended up undercooked due to oven temperature of removing them too early. An oven thermometer will give you a more accurate temperature reading than your oven will so it might be an idea to purchase one of these.
Question: How long can I keep these/how should I store them?
- Ideally you should keep bakewell tarts in the fridge as they have jam in them which can spoil at room temperature. You should consume the tarts within 5 days. If you don’t think you will be able to consume them within this time, I would recommend making a half batch.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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