Bakewell tart

Prep Time:

Cook time:



Winner from TV programme "Britain's Best Dish"


For the pastry

  • 225g gluten free plain flour + extra for dusting
  • ½ tsp xanthan gum
  • 55g pure sunflower spread + extra for greasing
  • 55g vegetable shortening
  • 2–3 tbsp cold water

For the jam

  • 75g–200g raspberries
  • 1½ tbsp golden caster sugar

For the filling

  • 150g pure sunflower spread
  • 150g golden caster sugar
  • 2 heaped tsp natural egg replacer (whisked with 4 tbsp water for an egg-free alternative)
  • 100g ground rice
  • 200g ground almonds
  • A few drops of almond essence
  • A large handful of flaked almonds

For the vanilla cream

  • 100ml sweetened almond milk
  • 200g raw cashew nuts
  • ¼ tsp vanilla extract
  • 1 vanilla pod


For the pastry

  1. Preheat the oven to 190°C (170°C Fan).
  2. Place the flour, xanthan gum, sunflower oil and vegetable fat in a food processor and blitz until the mixture is of a breadcrumb consistency.
  3. Continue to blend, adding water a tablespoon at a time until the mixture begins to form a dough.
  4. Pour the mixture into a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead the dough for around 3 minutes until smooth and elastic to your touch.
  5. Wrap the pastry in cling film and leave in the fridge to chill while you prepare the jam and the filling.

For the jam

  1. Place the raspberries and the caster sugar into a small pan and heat gently. The berries should gradually break down and the juices thicken.
  2. Once the mixture has reached a jam-like consistency, remove it from the heat and allow it to cool for about 10-15 minutes.

For the filling

  1. Cream the butter and sugar together until it is pale and fluffy. Add in the egg replacement, bit by bit, stirring as you go until fully combined.
  2. Finally, stir in the ground rice, the ground almonds and the almond essence and beat together until thoroughly mixed in.

To assemble the tart

  1. Remove the pastry from the fridge, shape with your hands into an even ball and lay between two large layers of cling film.
  2. Grease and dust the tin with the sunflower spread and gluten free flour.
  3. Roll the pastry out until it is around 4mm thick and lay it over the tin.
  4. Fit the pastry to its casing, gently filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips.
  5. Spread the base evenly with the raspberry jam and then carefully spoon in and spread the almond filling – starting on the outer side and working your way in.
  6. Finally, scatter the tart with flaked almonds and bake it in the oven for 35 – 40 minutes until golden on top.

For the vanilla cream

  1. Place the almond milk, cashew nuts, agave syrup and vanilla extract into a high powered blender and blitz until completely smooth, thick and creamy.
  2. Scrape the vanilla seeds from the pod and stir into the cream. Transfer to a bowl, cover and leave in the fridge for one hour before serving.
  3. Slice the tart into portions and serve with the vanilla or oat cream.

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