Gluten Free Bakewell Tart

Makes 18cm/7" round tart

Free from Gluten, Soya, Wheat


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  • Rub a little butter around a 18cm/7”round, loose bottom tin and pre-heat the oven.
  • Put the flour and butter into a large bowl.
  • Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the water to make a slightly sticky dough. Cover the dough and leave it to rest for 15 minutes.
  • Put the dough between two pieces of cling film, and roll it into a 23cm/9”circle.
  • Carefully transfer the pastry to the prepared dish or simply press it into place in the dish using your fingers.
  • Cut away any pastry that hangs over the edge of your dish.



  • Spread the jam over the pastry.
  • Put the eggs and caster sugar into a bowl and beat until light and fluffy.
  • Add the self raising flour, ground almonds and water and stir to combine.
  • Spread the mixture over the jam.
  • Sprinkle flaked almonds over the top.
  • Bake for 40-45 minutes.


18cm/7”round, loose bottom tin


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes

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Going gluten free in the 70s...

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