Gluten-free Bakewell tart recipe
Bakewell tart has always held a special place in my heart. I love the glorious combination of buttery almond filling, shortcrust pastry and sharply sweet raspberry jam.
Ingredients
- 1 quantity of gluten-free sweet Shortcrust Pastry
- 150 g fresh raspberries
- 1.5 tbsp golden caster sugar
- 5.3 oz fresh raspberries
- 150 g Pure Sunflower Spread (dairy-free margarine)
- 5.3 oz golden caster sugar
- 2 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
- 3.5 oz ground rice
- 7.1 oz ground almonds
- 0.25 tsp almond extract
- 1 large handful of flaked almonds
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