When the tart has cooled, spoon the icing on top, spreading evenly. Spoon the icing into a small piping bag fitted with a No.

Place 3 tablespoons of the icing in a separate bowl and add the pink food colouring gel to make a raspberry-coloured icing. Stir in the almond extract and cold water to make a smooth, fairly thick icing. Reduce the oven temperature to 180☌/160☌ fan/350☏/Gas 4 and bake for 25–35 minutes, until golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave on a wire rack to cool.įor the icing, sift the icing sugar into a bowl. Spoon the mixture into the pastry case and level out with a palette knife. Add the ground almonds, egg and almond extract and mix together. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.įor the filling, spread the base of the flan with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Line the pastry case with non-stick baking paper and fill with baking beans. Leave in the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface and use to line a 23cm fluted flan tin. Add the egg and water, mixing to form a soft dough. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. Victoria shares her gluten-free recipe for Bakewell tart, the classic British dessert with a concealed layer of raspberry jam and a buttery frangipane. Add the sugar and bring to the boil over a low heat until the sugar has melted. Wrap the pastry in cling film and place in the fridge for 3045 minutes to chill. Add the vanilla and beaten eggs and blitz until the mixture comes together to form a dough. Add the butter and blitz until the mixture resembles breadcrumbs. Take the tart out and let sit out at room temperature while making the frangipane.Piping bag fitted with small plain nozzleįor the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Place all the dry ingredients in a blender and blitz until fully combined. (Use baking beans, rice or any dried pulses dried pulses will smell weird)īlind bake at 170☌ for 15 minutes with the paper, remove the paper and bake for a further 10 minutes or until lightly golden. Remove the paper, trim the edges of the tart and put the baking parchment back on top for blind baking. Peel off one of the sheets of baking parchment and use the side with the paper to help work the pastry into all the edges. This will prevent the tart from slipping. Keep the tart tin on a tray lined with baking parchment or a silicone baking mat. Trim the excess and prick all over with a fork.

Try not to stretch the pastry when tucking it into the edges. Use to line a 23cm fluted, loose-bottomed tart tin. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Immediately after the dough comes together, roll the pastry out between two sheets of baking parchment larger than the tin you will be using. Preheat the oven to 180C/fan160C/gas 4 along with a baking sheet. Step 2 - Add in the cold water a tablespoon at a time until the pastry just comes together in clumps. Add the cold cubed butter to the flour and rub it into the flour until the mixture resembles fine breadcrumbs. If the dough isn't coming together, you can add a few more drops of water until dough forms. Step 1 - Whisk together the flour and sugar. Mix the cold water with the egg yolk and add to the breadcrumb mix, mixing until comes together. In a stand mixer, with a paddle attachment, mix the flour, xanthan gum and caster sugar together.Īdd the cold diced butter, continuing to mix with the paddle attachment until the mixture resembles fine breadcrumbs.

Frangipane bakewell tart