Autumnal Bakewell Tart

Fri, 15 September 2017

This is an easy recipe to put together. I find it handy to make pastry in large amounts and then divide it into 450g (1lb) balls and pop into the freezer in plastic bags until I need it. The pastry freezes really well and will thaw out overnight. I'm using a mixed berry jam as it's Autumn now and the blackberries are ripe and glossy!

Ingredients

1 quantity of sweet pastry  (see below)

Mixed berry jam

Almond topping

200g (8oz) butter/margarine

4 large eggs

175g (7oz) caster sugar

50g (2oz) tapioca flour

150g (6oz) ground almonds

50g (2oz) flaked almonds

 

Prepare the pastry according to the pastry recipe below. While it is chilling, preheat the oven to Gas Mark 4/180°C/350°F. Grease and line a 25cm x 30cm/10in x 12in baking tray with baking parchment. Roll out the pastry on a board, floured with a little potato flour.

Lifting the rolled out pastry on a rolling pin, line the baking tray with it, tucking in gently and trimming any excess with a sharp knife. If using individual tartlets, cut the pastry to fit the base of the tins and to line the sides. Press well into the sides of the tins.

Spread the jam generously on the unbaked pastry.

To make almond topping

Melt the butter/margarine.

Beat the eggs well with a hand-held whisk, then add the sugar and whisk to combine.

In another bowl, mix the flour and ground almonds until combined.

Stir the almond mix into the eggs and beat with a wooden spoon to combine, then add the melted butter/margarine and beat well.

Pour the almond mixture over the pastry and jam using a spatula to guide the mixture into the corners. If baking individual tartlets, divide the mixture between the eight tins.

Sprinkle with flaked almonds and bake in the centre of the preheated oven for 4050 minutes until golden brown and a skewer inserted comes out dry. The individual tartlets will cook much more quickly, in 1015 minutes.

Remove from the oven and allow to cool fully in the tin before cutting into squares and serving.

Makes 8

 

Denise's Delicious Sweet Pastry

200g (8oz) Denise's Delicious flour blend

Pinch of salt

¾ teaspoon xanthan gum

100g (4oz) butter/margarine

50g (2oz) caster sugar

1 small egg

2 tablespoons water

Sieve the flour, salt and gum into a medium-sized bowl.

Cut the butter/margarine into cubes and add to the flour mixture. Using an electric mixer, on speed two, work it into the flour until fully mixed in and it resembles breadcrumbs.

Mix the sugar into the flour mixture with a wooden spoon.

In a small bowl, beat the egg lightly with a fork.

Add the egg to the mixture and using the mixer, beat well to bring to a ball. One egg is sufficient for this and the mix will form into a ball. However, if the egg is not very large, then add the water one tablespoon at a time. Do not add the water if the mix does not need it, you do not want a sticky pastry.

Wrap in a piece of greaseproof paper and chill in the fridge for 30 minutes. When ready to roll out, roll onto a floured board. If you are nervous about handling gluten-free pastry, then place it between two pieces of cling film to roll out.

 

Denise's Delicious flour blend

Makes approximately 850g (2lb) flour blend

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free (GF) baking powder

1 teaspoon guar gum

Sieve all the ingredients into a bowl and mix well.

 

Recipes by Denise O' Callaghan from her book 'Recipes from my Gluten-Free Kitchen' (Mercier Press). Denise is the founder of Denise's Delicious Gluten-Free Bakery whose product range is available across Ireland from the major supermarkets, artisan food stores and the online store at www.delicious.ie.