Gluten Free Bakewell Tart


  • 100g FREEE Plain White Flour
  • 2 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp cold water
  • butter, for tin
  • flour, for dusting
  • 5 tbsp raspberry jam
  • 2 eggs
  • 50g caster sugar
  • 25g FREEE Self Raising White Flour
  • 50g ground almonds
  • 1 tbsp water
  • 25g flaked almonds



  1. Rub some butter around the inside of a 20cm/8” round, loose bottom tin and pre-heat the oven.
  2. Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve this into a mixing bowl.
  3. Add the butter and using a fork or pastry blender work them together butter until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Add the egg and start to bring together a pastry dough. Add a teaspoon or two of water if needed to make a slightly sticky dough.
  5. Cover the dough and leave it to rest for 15 minutes.
  6. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  7. Roll out the pastry into a circle 5cm/2” larger than your dish and transfer it to the dish OR simply press it into the baking 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. Spoon the jam onto the pastry and spread it out evenly.
  2. Put the eggs and caster sugar into a bowl and beat until light and fluffy.
  3. Add the 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.