Gluten Free Bakewell Tart: An Incredible Ultimate Recipe

Gluten Free Bakewell Tart is a timeless dessert that combines crisp pastry, fruity jam, and almond frangipane topped with flaked almonds. This British classic has been transformed into a gluten-free treat that doesn’t compromise on flavor or texture. Whether you’re baking it for afternoon tea, a family gathering, or simply because you’re craving something indulgent, this tart is guaranteed to impress.

In this guide, you’ll learn how to make a flawless gluten-free shortcrust base, layer it with sweet jam, top it with soft almond sponge, and finish it with a golden crunch. The result? A bake that tastes as stunning as it looks.

Why You’ll Love This Recipe

• Naturally Gluten Free – Perfect for coeliacs or anyone avoiding gluten.
• Classic British Dessert – Authentic Bakewell taste without compromise.
• Beautiful Layers – Crisp pastry, jam, and almond frangipane in harmony.
• Family Favorite – Loved by adults and kids alike.
• Customizable – Swap the jam flavor or add icing for a bakery-style look.

Preparation and Cooking Time

• Prep Time: 25 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 15 minutes

Ingredients

For the Gluten Free Pastry

• 200 g (1 ½ cups) gluten-free plain flour blend
• 100 g (½ cup) unsalted butter, cold and cubed
• 50 g (¼ cup) caster sugar
• 1 medium egg
• 1–2 tbsp cold water (if needed)

For the Filling

• 150 g (½ cup) raspberry or strawberry jam
• 150 g (¾ cup) unsalted butter, softened
• 150 g (¾ cup) caster sugar
• 3 medium eggs
• 150 g (1 ½ cups) ground almonds
• 1 tsp almond extract
• 2 tbsp gluten-free self-raising flour
• 30 g flaked almonds, for topping

Step-by-Step Instructions

1. Prepare the Pastry
   • In a bowl, rub the butter into the gluten-free flour until it resembles breadcrumbs.
   • Mix in sugar and egg, then bring together into a dough (add a splash of cold water if needed).
   • Wrap in cling film and chill for 20 minutes.
2. Roll & Line
   • Roll pastry between two sheets of parchment.
   • Line a 23 cm tart tin, trim edges, and prick base with a fork. Chill again for 10 minutes.
3. Blind Bake
   • Preheat oven to 180°C (350°F).
   • Line pastry with parchment and baking beans, bake 15 minutes, then remove beans and bake 5 more minutes.
4. Spread the Jam
   • Once pastry is cooled slightly, spread jam evenly over the base.
5. Make the Frangipane
   • Beat butter and sugar until pale and fluffy.
   • Add eggs one at a time, then stir in ground almonds, almond extract, and flour.
6. Assemble
   • Spoon frangipane mixture over jam and smooth the top.
   • Scatter flaked almonds.
7. Bake
   • Bake for 30–35 minutes until golden and set.
   • Cool before slicing.

How to Serve

• Plating Tips: Slice into neat wedges and dust lightly with powdered sugar.
• Side Pairings: Best with clotted cream, vanilla ice cream, or fresh berries.
• Leftover Uses: Enjoy cold as a lunchbox treat or warm with custard.
• Beverage Pairing: Perfect with English breakfast tea, Earl Grey, or dessert wine.

Additional Tips

• Keep pastry cold for the crispiest results.
• Don’t over-spread jam (too much can make the base soggy).
• Use high-quality almond extract for the best flavor.

Variations

• Iced Finish: Top with white icing and glacé cherries for a bakery look.
• Nutty Upgrade: Try adding pistachios or hazelnuts for a twist.
• Fruit Switch: Use apricot, cherry, or plum jam instead of raspberry.

Storage & Freezing

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months, tightly wrapped.
• Reheat: Warm slices in oven at 150°C (300°F) for 5–10 minutes.

Special Equipment

• 23 cm loose-bottom tart tin
• Rolling pin
• Baking beans or pie weights

Conclusion

Gluten Free Bakewell Tart is a true British classic reimagined for gluten-free baking. With its buttery pastry, fruity jam, and almond sponge, this dessert is elegant yet easy to make. Whether for tea time or special occasions, it’s guaranteed to win hearts and taste buds alike.

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