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!
- 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
- Pre-heat the oven to 180degrees, and grease a fluted tin
- In a mixing bowl, use you hands to rub the butter into the flour until it forms breadcrumbs
- Add in the egg, sugar and water and combine well to make a ball of pastry
- On a floured surface, roll out the pastry thinly and evenly.
- Line the fluted tin with your pastry, and cover with greasproof paper and some baking beans
- Blind bake for 15minutes
- 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
- Once the pastry is part cooked, remove from the oven and spread the jam into the bottom of the tin
- Spoon in the bakewell mixture to the pastry shell on top of the jam, and sprinkle with flaked almonds
- Bake for 20-25 minutes
- Once cool, serve with cream/custard/ice-cream .. yum!!