Gluten-Free Bakewell Tart with Almond Infusion
This delightful Gluten-Free Bakewell Tart is a rich, almond-scented dessert that features a luscious layer of strawberry jam nestled beneath a fluffy, moist sponge. Made with rice flour pastry, it's a brilliant alternative for those avoiding wheat while still indulging in a classic British treat. Perfect for gatherings, this recipe can be prepared as a large tart or as 16 charming individual servings, making it versatile for any occasion. Garnished with slivered almonds and a dusting of icing sugar, this tart not only provides a burst of flavor but also a stunning presentation.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Rice flour pastry dough
1 batch (Prepared using the linked recipe with added xanthan gum.)
Strawberry jam
to taste (Spread evenly over the pastry base.)
Rice flour
2 tablespoons (Sifted before adding to the sponge mixture.)
Butter
2 ounces (Softened for creaming with sugar.)
Sugar
2 tablespoons (Granulated, used for sweetening the sponge.)
Baking powder
1 teaspoon (Sifted with rice flour.)
Egg
1 large (Beaten lightly before adding to the sponge mix.)
Almond essence or Amaretto
1 teaspoon or 2-3 teaspoons (Mixed into the sponge batter.)
Instructions
1
Preheat your oven to gas mark 5 (375°F / 190°C).
2
Prepare the sweet rice flour pastry dough using this recipe: http://www.food.com/recipe/rice-flour-pastry-16478/. Add a couple of pinches of xanthan gum to help bind the dough.
3
Press the pastry into your tart pan or individual tart tins, ensuring it's pressed fairly thin. If the pastry tears or thin spots appear, simply patch them with additional dough.
4
Once the pastry is lined, bake it blind for 5 minutes, then set aside.
5
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and mix until well incorporated.
6
Sift in the rice flour and baking powder, beating well to form a smooth batter. Stir in the almond essence or Amaretto for a delightful flavor boost.
7
Spread a generous layer of strawberry jam evenly over the blind-baked pastry. Pour the sponge mixture over the jam layer, ensuring it's evenly distributed.
8
Bake the tart in the preheated oven at gas mark 7 (425°F / 220°C) until the sponge is golden brown and a toothpick inserted into the center comes out clean, approximately 20-30 minutes for a large tart and 15-20 minutes for individual tarts.
9
Once baked, allow the tart to cool slightly in the pan before transferring to a wire rack. The sponge will settle as it cools. Optionally, garnish with slivered almonds and a dusting of icing sugar before serving.
Nutrition Information
10g
Fat
30g
Carbs
2.5g
Protein
1.25g
Fiber
13.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Gluten-Free Bakewell Tart?
It is a rich, almond-scented dessert featuring a layer of strawberry jam and a moist sponge, made with rice flour pastry to be wheat-free.
What type of flour is used in this recipe?
This recipe uses rice flour for both the pastry dough and the sponge mixture.
Is this tart suitable for a gluten-free diet?
Yes, it is specifically designed as a gluten-free alternative to the classic British treat.
Can I make individual servings?
Yes, this recipe can be used to make one large tart or approximately 16 individual servings.
What kind of jam is recommended?
Strawberry jam is recommended and should be spread generously over the pastry base.
What temperature should I preheat my oven to?
Preheat your oven to gas mark 5 (375°F / 190°C).
How do I prepare the pastry dough?
Prepare a rice flour pastry dough and add a couple of pinches of xanthan gum to help bind it.
How long should the pastry be blind baked?
The pastry should be baked blind for 5 minutes after being pressed into the pan.
What should I do if the pastry tears?
If the pastry tears or thin spots appear, simply patch them with additional dough.
How do I make the sponge mixture?
Cream together softened butter and sugar, add an egg, then sift in rice flour and baking powder before adding almond flavoring.
What almond flavorings can I use?
You can use either almond essence or Amaretto for the almond infusion.
How much almond essence is required?
Use 1 teaspoon of almond essence or 2-3 teaspoons of Amaretto.
What is the final baking temperature for the tart?
The assembled tart should be baked at gas mark 7 (425°F / 220°C).
How long does a large tart take to bake?
A large tart typically takes 20-30 minutes to bake.
How long do individual tarts take to bake?
Individual tarts take approximately 15-20 minutes to bake.
How do I know the tart is finished?
The sponge should be golden brown and a toothpick inserted into the center should come out clean.
Should the tart be cooled before serving?
Yes, allow the tart to cool slightly in the pan and then move it to a wire rack so the sponge can settle.
What are the suggested garnishes?
Garnish with slivered almonds and a dusting of icing sugar.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10g of fat per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
How much protein is in the tart?
Each serving contains 2.5g of protein.
What is the sugar content of this recipe?
One serving contains 13.75g of sugar.
Does this recipe provide fiber?
Yes, it provides 1.25g of fiber per serving.
How much butter is needed for the sponge?
You will need 2 ounces of softened butter.
How much sugar goes into the sponge batter?
The sponge batter requires 2 tablespoons of granulated sugar.
How much rice flour is used in the sponge?
The sponge uses 2 tablespoons of sifted rice flour.
What size egg should be used?
Use 1 large egg for the sponge mixture.
Why is baking powder used in the recipe?
One teaspoon of baking powder is used to help the gluten-free sponge rise.
Is xanthan gum necessary?
Yes, adding a couple of pinches of xanthan gum helps bind the gluten-free rice flour pastry dough together.