GF Bake Off: Bakewell Tart

At the risk of some Bake off backlash, I was actually a bit underwhelmed by batter week, so the return of pastry week was welcomed with open arms!

I’ve been waiting to make a gluten free bakewell tart since I was diagnosed, so of course this week was the perfect opportunity to test out some home made gf pastry – something I’ve heard can be a bit trial and error until you find the perfect recipe and technique.

Here’s the recipe and method I used, and actually the pastry turned out pretty good – not too flaky but nice and buttery!

Ingredients

  • Pastry – 225g plain gluten free flour
  • 110g soft butter
  • 1 egg
  • 25g caster sugar
  • 1 tbsp water (or milk)
  • Filling – 2 eggs
  • 125g caster sugar
  • 125g ground almonds
  • 125 soft butter
  • 3-4 Tbsp jam (I used strawberry and raspberry)
  • 20g flaked almonds

Method

  1. Pre-heat the oven to 180degrees, and grease a fluted tin
  2. In a mixing bowl,  use you hands to rub the butter into the flour until it forms breadcrumbs
  3. Add in the egg, sugar and water and combine well to make a ball of pastry
  4. On a floured surface, roll out the pastry thinly and evenly.
  5. Line the fluted tin with your pastry, and cover with greasproof paper and some baking beans
  6. Blind bake for 15minutes
  7. Whilst the pastry is cooking, prepare the filling of the bakewell – in a clean bowl, whisk together the sugar and eggs until stiff, and then pour in the melted butter and combine and fold in the ground almonds
  8. Once the pastry is part cooked, remove from the oven and spread the jam into the bottom of the tin
  9. Spoon in the bakewell mixture to the pastry shell on top of the jam, and sprinkle with flaked almonds
  10. Bake for 20-25 minutes
  11. Once cool, serve with cream/custard/ice-cream .. yum!!
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