Gluten Free Bakewell Tart

Name: Gluten Free Bakewell Tart
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16 servings
Cuisine: British
Ingredients: 600 g gluten free flour; 6 tablespoon icing sugar; 300 g unsalted butter (for pastry); 2 large eggs (for pastry); 2 tablespoon milk; 2 jars of jam (one per tart); 450 g golden caster sugar; 450 g unsalted butter, softened (for filling); 2 lemons (zest only); 9 large eggs (for filling); 30 ml almond extract; 500 g ground almonds; 1 handful flaked almonds; 1 lemon icing (to drizzle)

⏱️ 100 min 👥 Serves 16 📅 22 February 2026

A gluten-free take on the classic Bakewell tart — buttery shortcrust pastry, a layer of jam, rich almond frangipane filling and a lemon icing drizzle. Makes 2 tarts.

👩‍🍳 Method

1
Make the pastry: mix the gluten free flour, icing sugar and butter in a mixer until it resembles breadcrumbs.
2
Add the eggs and milk, and knead until a dough forms.
3
Wrap in cling film and refrigerate for 2 hours.
4
Remove from the fridge and mould into 2 well-buttered lined tart tins.
5
Blind bake the pastry bases at 150°C for 15 minutes with baking beans, then a further 10 minutes without. Leave to cool.
6
Spread one jar of jam over the base of each cooled pastry case.
7
Make the filling: cream the golden caster sugar and softened butter together with a paddle mixer until light and fluffy.
8
Add the lemon zest and beat into the butter mixture.
9
Add the eggs, almond extract and ground almonds and beat everything together until smooth.
10
Divide the filling between the 2 pastry tins and smooth over the top.
11
Sprinkle with flaked almonds and bake at 150°C for 1 hour 20 minutes until golden and set.
12
Allow to cool completely, then drizzle with lemon icing.