Gluten free Bakewell Tart

Ingredients

• 450 gramsSweet shortcrust pastry (your recipe)
• 4 tablespoonsRaspberry jam
• 100 gramsUnsalted butter, at room temperature
• 100 gramsCaster sugar
• 100 gramsGround almonds
• 2Eggs, at room temperature
• 1 teaspoonLemon juice
• 400 gramsIcing sugar, sieved
• 5–6 tablespoonsWater
• 1 teaspoonAlmond extract
• A few dropsRed food colouring

Instructions

1. 1

   Prepare the pastry

   Follow the instructions for the sweet shortcrust pastry recipe and blind bake the pastry case ready for the filling. Alternatively, use shop-bought gluten-free shortcrust pastry and follow the manufacturer's instructions.

2. 2

   Heat the oven

   Preheat the oven to 180°C (350°F/Gas Mark 4).

3. 3

   Cream butter and sugar

   Beat the butter and caster sugar together until light and fluffy.

4. 4

   Add eggs and lemon

   Beat the eggs gradually into the butter and sugar mixture, then add the lemon juice.

5. 5

   Fold in almonds

   Fold in the ground almonds until fully combined.

6. 6

   Layer the filling

   Spread the raspberry jam evenly over the prepared pastry case. Spoon the almond mixture on top and gently spread it evenly in the tin.

7. 7

   Bake and cool

   Bake for 35–40 minutes, until light golden brown. Remove from the oven and leave to cool completely before icing.

8. 8

   Mix the icing

   Add the water and almond extract to the sieved icing sugar, mixing until thick and smooth.

9. 9

   Colour the icing

   Put 4 tablespoons of the icing in a separate bowl and add a few drops of food colouring until you reach the desired colour. Transfer the coloured icing to a piping bag fitted with a small plain nozzle.

10. 10

    Feather the top

    Gently pour the white icing over the sponge and let it spread evenly until the surface is smooth and level. Pipe parallel lines of coloured icing over the white icing, then gently drag a wooden skewer or the back of a knife through the lines at a 90° angle to create a feathered design.

11. 11

    Leave to set

    Leave the icing to set before serving.

What is a Bakewell tart?

Bakewell tart is a British bake associated with Bakewell in Derbyshire. It typically combines pastry, jam and an almond-rich filling, with icing used as a decorative finish in this version.

Raspberry jam gives the sweet almond sponge a tart, fruity layer, while the feathered icing makes the top distinctive. Using gluten-free pastry keeps the familiar combination while making the pastry case suitable for a gluten-free bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 16g protein, 32g carbs, 24g fat.

The pastry and icing sugar supply much of the carbohydrate, while butter and ground almonds contribute most of the fat; the eggs, almonds and pastry contribute protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the richness.

The pastry case

Blind baking: prepare and bake the pastry case according to the linked pastry recipe, or follow the instructions on the shop-bought pastry. The case needs to be ready for the filling before you assemble the tart.

Gluten-free pastry: handle it according to its own recipe or packet directions, as the method can vary between pastries. Make sure the case is ready before spreading in the jam.

Making the almond filling

Room-temperature ingredients: soft butter and eggs are easier to combine into a smooth mixture. Cream the butter and sugar until light and fluffy, then beat in the eggs gradually.

Ground almonds: fold them in after the lemon juice, mixing only until combined. This gives the filling its characteristic almond flavour and sponge-like texture.

Layering jam and sponge

Raspberry jam: spread it across the prepared pastry case in an even layer so each portion gets some fruit. Keep it within the pastry shell.

Almond mixture: spoon it over the jam and spread gently to cover the surface. A careful touch helps keep the layers distinct as you assemble the tart.

Baking and cooling

Oven: bake at 180°C for 35–40 minutes, as directed. The stated cue is a light golden-brown top.

Cooling: let the tart cool completely before icing. Icing a warm sponge can make the topping run rather than sit in a smooth layer.

Finishing with feathered icing

White icing: mix the sieved icing sugar with water and almond extract until thick and smooth, then spread it gently over the cooled tart.

Feathering: pipe parallel lines of coloured icing across the white icing. Draw a skewer or the back of a knife through them at a right angle while the icing is still workable.

Serving the tart

Let the icing set before cutting so the decorative top has time to firm up. Use a sharp knife and wipe it between cuts for neater slices.

Serve the tart on its own or with a spoonful of crème fraîche or a little cream. The fresh, tangy accompaniment contrasts with the sweet icing and almond filling.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing the filling.
• Sieve the icing sugar before adding water to help make a smooth icing.
• Let the tart cool completely before adding the icing.
• Keep the coloured icing lines parallel and evenly spaced for a consistent feathered pattern.
• Drag the skewer through the icing while the lines are still soft.

Variations

• Change the jam: use another smooth fruit jam in place of raspberry.
• Skip the colouring: finish with a plain white almond icing.
• Make a simpler top: spread on the white icing without piping a feathered design.
• Use shop-bought pastry: choose gluten-free shortcrust pastry and follow its packet instructions.

Common mistakes to avoid

• Starting with an unbaked case: blind bake the pastry according to its recipe before adding the filling.
• Adding cold eggs: bring them to room temperature so they combine more readily with the creamed butter and sugar.
• Overmixing the almonds: fold them in only until the filling is combined.
• Icing while warm: cool the tart completely first so the icing can sit smoothly on top.
• Waiting too long to feather: draw through the piped lines while the icing is still workable.

How to store

Once the icing has set, store the tart in an airtight container in a cool place and eat within 2–3 days. If keeping it in the fridge, bring slices towards room temperature before serving; the icing may lose some of its neat finish if reheated.

Frequently asked questions