Gluten Free Bakewell Tart

Gluten Free Bakewell Tart

Gluten free bakewell tart, really enjoyable.!

230g gluten-free plain flour ½ tsp xanthan gum 60g dairy-free margarine, such as Pure Sunflower Spread 60g vegetable shortening 2-3 tbsp cold water For the jam 150g raspberries 1½ tbsp golden caster sugar For the filling 150g butter replacement 150g golden caster sugar 2 eggs or 2 heaped tsp Orgran Egg Replacer whisked with 4 tbsp water 100g ground rice 200g ground almonds Few drops of almond extract Large handful of flaked almonds

• 
  Preheat the oven to 190°C/fan 170°C/gas mark 5. Place the flour, xanthan gum, butter replacement and vegetable fat in the food processor and blitz until the mixture is of a breadcrumb-like consistency. Tip in the cold water, tablespoon by tablespoon, blending as you go, until the mixture begins to pull together. Turn the mixture in to a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead for around 2 minutes, until smooth and elastic. Wrap the pastry in cling film and leave in the fridge while you prepare the filling.


• Place the raspberries and caster sugar in a small pan. Heat gently and allow the berries to slowly break down and reduce to a jammy consistency, then take off the heat and leave to cool. Cream the butter replacement and sugar together until pale and fluffy. Add the egg replacement, bit by bit, stirring as you go until fully combined. Stir in the ground rice, ground almonds and almond extract.


• Remove the pastry from the fridge, shape with your hands in to an even ball and lay the pastry between two large layers of cling film. Roll the pastry out to size - aim to get to about 4mm thickness – then peel off the uppermost layer of cling film and turn the pastry in to its tin. Fit the pastry to the case, carefully filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips. Spread the base with the raspberry jam then carefully cover the jam with the almond filling – I recommend spooning it onto the jam and gently pressing it together with the flat of your hand to fill any cracks or gaps. Scatter over the flaked almonds and bake in the oven for 35 to 40 minutes, or until golden and fragrant.