Gluten free Bakewell tart

Bakewell tart has always been an absolute favourite in our house but since going gluten free I have struggled to get the right texture and flavour into my pastry to use it for larger  tarts. Now I think I may have cracked it. The pastry is still very delicate as gluten free pastry is, but don't worry it can easily be patched if it tears, this recipe will give you delicious, crisp sweet pastry ideal for dessert tarts. Forgive me for the lengthy looking instructions. Don't be put off,  I have tried to give as much detail as possible in case you are new to pastry and the process. The filling itself is very quick and easy. 

Ingredients

Pastry

115g rice flour

115g ground almonds

115g butter, diced

50g icing sugar

juice of a small orange ( you may not need all of it)

1 tsp xanthum gum

1 egg yolk (only if needed) 

Tart

3 tblsp raspberry jam

175g ground almonds

150g butter

150g caster sugar

2 eggs

1 tsp almond essence or extract 

a handful of flaked almonds ( optional)

Icing

for a drizzle use 80g icing sugar and 2 1/2 tsp water

or

for complete coverage use 150g icing sugar and 1 1/2 tbsp water 

Method

1. First of all make your pastry. I use a free standing mixer now with the paddle blade but you can use a food processor or do it by hand.

2. Put the flour, almonds, and xanthum gum into the mixer and add the butter. 

3. Mix until it resembles fine breadcrumbs or if doing by hand rub in using your fingertips.

4. Add the icing sugar and then add in the juice of half the orange at first. Continue mixing and if it does not bind together then add the rest of the juice. 

5. I have rarely needed more orange juice but if it still has not bound together at this point add more orange juice.

6. Shape the pastry into a flat rectangular block and wrap in greaseproof paper and chill for between half an hour and an hour.

7. While your pastry is chilling grease your flan dish. I use one that is either 23cm in diameter and 3cm deep.  Or 20cm in diameter and 4 cm deep, both of which are loose bottomed but that isn't essential it just means you can remove it from its dish rather than serving it in it.  Bear in mind if yours is a lot deeper or wider you will have a pastry case that is not as full. 

8. As well as greasing the dish I always lightly dust the dish with rice flour, shaking off any excess. I just think this also prevents the pastry sticking. 

9. When you pastry is sufficiently chilled remove from the fridge. I use a sheet of greaseproof paper or baking parchment to roll it out on as it makes it easier to move and less likely to stick.

10. Work quickly as gluten free pastry is so tricky and doesn't like being overworked. Dust your rolling pin and greaseproof paper with rice flour and roll out to the required size. (I use a piece of string to gauge the diameter.)

11. Then using the greaseproof paper to lift the pastry pick it up and holding it underneath flip it over onto your flan dish. If any of it breaks you can easily patch it and believe me you won't notice once it is filled and cooked. Gluten free pastry is very very fragile but trust me that is normal. Don't think you have done anything wrong!

12. I leave the edges proud. I find it is better to trim either after is has baked blind or if you are super careful you can do it one the whole tart is baked. Now place the pastry lined dish in the freezer for an hour. 

13. Preheat the oven to 180c/gas mark 4. Now you are going to bake the pastry blind, ( I am sure you are all familiar with this term but if not it means to bake it empty!) Lay a sheet of greaseproof paper inside the pastry case covering all the pastry and fill with baking beans (not baked beans!!) this is to prevent the pastry rising while you bake it empty. If you don't have any baking beans then you can just use uncooked rice which you can store in a container and use over and over again. As long as the pastry case is covered so the beans or rice don't come into contact with the pastry you are fine.

14. Bake the case for about 15 minutes or until golden. I remove the greaseproof paper lining the pastry after about 10 minutes and let the bottom of the case cook a little uncovered. To remove the greaseproof paper just carefully lift out. Sometimes it can get a little stuck so be gentle and do it slowly. Reduce the oven temperature to 170c/gas mark3

15. I trim my pastry case now so it is neat with a very sharp knife. I trim so it is level with the rim of the dish. Now to make the frangipane filling, beat the butter and sugar together until pale and creamy. I do this in a freestanding mixer but you use whichever method you prefer. A wooden spoon will do just fine just make sure you butter is softened. Beat in the almonds, almond essence and eggs and again beat until smooth and creamy. 

16. Spread the raspberry jam over the base of the tart and then spread very carefully on top of the jam the frangipane mix. I find the best way to do this without moving the jam around too much is to dollop small blobs of frangipane all over the jam and then carefully spread them together. 

17. You can sprinkle the flaked almonds on at this stage or on top of the icing or not at all. This is personal preference and I tend to do it differently every time. 

18. Bake in the oven for about 35-40 minutes or until golden and a knife or skewer inserted into the middle comes out clean.

19. Remove from the oven and if serving warm and without any icing allow to cool for about 30 minuted before serving. Serve with custard, cream, ice cream, clotted cream or creme fraiche.

20. If you prefer to ice it then mix the icing sugar with the water and drizzle or spread over depending on which icing method you are going for, or like me use two colours, both methods and sprinkle with nuts!