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Gluten Free Bakewell Tart

Makes 20cm/8” round tart

The traditional Bakewell tart has a pastry base covered with jam and topped with a light almond sponge. Here is a great gluten-free version of the all-time classic.

Free from Gluten, Soya, Wheat


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  1. Rub a little butter around the inside of a 20cm/8” round, loose bottom tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in the water to make a slightly sticky dough.
  5. Cover the pastry dough and leave it to rest for 15 minutes.
  6. Dust the work surface with flour and roll out the pastry into a 25cm/10” circle, OR roll it out between two pieces of parchment OR simply press it into the baking dish using your fingers.
  7. Carefully transfer the pastry to the prepared dish or simply press it into place in the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish and press a fork into the edge of the pastry around the circumference


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


20cm/8” round, loose bottom tin, mixing bowl, rolling pin and pastry blender


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes

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