This is a classic Bakewell tart made gluten free and vegan! The base is a flaky and buttery crust that’s unbelievably gluten free! The filling is a rich and tart raspberry jam layered with a dairy free and egg free almond frangipane. Baked as a classic Bakewell tart, it’s sprinkled with sliced almond and finished with a dusting of powdered sugar. It’s an easy baking recipe perfect for Summer!
Recipe in the comments!
by dedetable
6 Comments
Bakewell Tart Recipe —
▢ 2 Tbsp ice water
▢ 2 Tbsp dairy free sour cream
▢ 7 oz gluten free bread flour
▢ 1 Tbsp sugar
▢ 1 tsp salt
▢ 4 oz unsalted dairy free butter, chilled and diced
Instructions:
1. Preheat oven to 350F.
2. Combine ice water and sour cream together in a bowl, mix.
3. In a separate bowl, add gluten free flour, sugar, and salt then mix. Add butter and mix until it resembles small peas.
4. Add sour cream mixture and mix until dough is formed (let chill if necessary).
5. Press into a 7 inch tart tin.
6. Part bake for 10-12 minutes or until a light brown. Remove and let cool.
Filling —
▢ 70g dairy free butter, melted
▢ 110g organic sugar
▢ 40g gluten free all purpose flour
▢ 5g cornstarch
▢ 80ml aquafaba (chickpea juice)
▢ 175g almond flour
▢ 1/2 tsp baking powder
▢ 1 tsp vanilla extract
▢ 1 tsp almond extract
▢ 1/2 cup raspberry jam
▢ Sliced almonds
Instructions:
1. In a bowl or stand mixer, whisk together butter and sugar.
2. Add and whisk flour and cornstarch followed by the aquafaba.
3. Then add almond flour, baking powder, and vanilla + almond extracts. Mix well.
4. Add raspberry jam to tart shell and spread evenly.
5. Scoop in frangipane and smooth out evenly (you will have left over frangipane). Sprinkle sliced almonds on top.
6. Bake (at 350F) for 30-35 minutes or until golden brown.
Oooh I must try this.
This looks delicious!! And recipe in the comments is always a winner! Thank you!!
Oh my God, that looks incredible
Looks like the dessert of my dreams! Making it this week. Thank you!
This looks and sounds amazing