Bakewell Tart - - serves 8

Ingredients

  • 1 x 8in sweet pastry case, uncooked (see sweet pastry case)
  • strawberry  jam 
  • 90g plain gluten free flour
  • 80g ground almonds
  • 1 teaspoon gluten free baking powder
  • pinch salt
  • 110g caster sugar
  • 50g refined coconut oil, melted or sunflower oil
  • 1 tsp white vinegar
  • 80ml water
  • almond extract
    Topping
    Either
  • 50g flaked almonds or
  • 100g gluten free fondant icing, made up as instructions on the packet
  • 10g dark chocolate

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Preheat oven to 190°c / 375°f / gas mark 5.

Fill the pastry case with baking beans and part bake for just 15 minutes (see sweet pastry case).

Take out the baking beans and spread the strawberry jam over the pastry base.

Reduce the oven temperature to 180°c / 350°f / gas mark 4.

Sieve together the gluten free flour, ground almonds, gluten free baking powder and pinch salt. Stir in the caster sugar.

Melt the coconut oil and mix with the water and vinegar. Mix together with the dry ingredients. It should be a thick batter.

Add a few drops of almond extract to taste. Pour into the pastry case.

If topping with flaked almonds, scatter these over the top. Bake for 25 to 30 minutes until firm to touch and a knife inserted into the centre comes out clean. Leave to cool.

If topping with fondant and chocolate, prepare the fondant and melt the chocolate in the microwave on a low heat.

Make a small paper piping bag (see instructions), fill with the chocolate and fold over the end. Snip the tip of the bag off so the chocolate comes out in a thin line.

Have a small sharp knife ready. When the tart is cold spread the fondant icing over the top with a small palette knife or using the back of a spoon. Quickly pipe lines of chocolate over the top of the icing. Run the sharp knife through the lines one way then the other to create a feathered effect.

Gem's hints and tips

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry is overcooked omit this step next time.

Try making with different flavoured jams or mincemeat. If filling with mincemeat top the tart with flaked almonds.

Plum and Almond Tart

Follow instructions as for Bakewell Tart but Spread the base of the pastry with plum jam. Cover this with the frangipane.

Cut four plums in half, remove the stone and arrange over the frangipane. Bake at 190°c / 375°f / gas mark 5 for 25 to 30 minutes until golden and a knife inserted comes out clean.

Place 1 tbsp apricot or plum jam into a small saucepan with 1 tbsp water, boil together and brush over the top of the tart to give a glaze. Try this recipe using different fruits.