Today I’m going to share with you my gluten free take on Mary Berry’s Bakewell Tart, as featured on the latest episode of ‘The Great British Bake Off’.
This week the bakers had to tackle pastry and they were tasked with making Danish Pastries, Filo Pastry Amuse Bouches and a Bakewell Tart, which was this week’s technical challenge.
There was some controversy on Twitter after the show aired that Mary’s bake was not a Bakewell Tart, but in fact a Cherry Bakewell because it was topped with an almond flavoured icing – apparently a traditional Bakewell Tart is supposed to be topped with layer of flaked almonds, not icing.
It may annoy traditionalists, but I decided to stay true to Mary’s recipe and go for a layer of icing… but I did add some flaked almonds for good measure!
The challenge making a gluten free version of this bake is coming with a good shortcrust pastry recipe.
Gluten free pastry can tend to be a little on the crumbly side, so it’s important that there is enough liquid in the mixture to help bind the ingredients together. My recipe uses a combination of egg yolks and butter to achieve this, but if the mixture is being little stubborn, a drop of water can be added to help bring it together.
It’s also incredibly important to chill your pastry before using it, as it this really does help to make it more pliable.
Finally, a good quality non stick tart or flan tin with a loose base is essential, or you will struggle to get your tart of its tin!
Gluten Free Cherry Bakewell Tart – GF/DF/
(Recipe inspired by Mary Berry’s Bakewell Tart recipe from ‘The Great British Bake Off’)
You will need a 8″ inch fluted flan or tart tin with a loose base.
For the Pastry:
200g plain gluten free flour
50g ground almonds
75g icing sugar
2 egg yolks
125g butter (Or gluten free alternative like Stork Baking Block)
A drop of water
For the filling:
4 tbsp seedless raspberry jam
150g butter, softened (or gluten free alternative)
150g caster sugar
150g ground almonds
1 large free-range egg, beaten
1 tsp almond extract
For the icing:
300g icing sugar
1 tsp almond extract
A handful of toasted flaked almonds to finish
1) To make the pastry, stir together the flour, ground almonds and icing sugar in a large mixing bowl.
2) Rub together the flour mixture and the butter, add the egg yolks and start to bring the mixture together your hands.
3) Tip the contents of the bowl out onto a floured work surface and knead the dough until it comes together in a smooth ball – you can add a few drops of water to help, if necessary.
4) Wrap the pastry in cling film and put it in the fridge to cool for about 30 minutes to an hour – this is very important as the colder the pastry is, the easier it is to work with.
5) Preheat the oven to 180 C/160 C fan/gas mark 4, then throughly grease your tart tin with butter.
6) Roll out the chilled pastry between two sheets of greaseproof baking paper (this will prevent the pastry from sticking to your work surface) until it is about the thickness of a 1 pound coin.
7) Use greaseproof paper to help you get the pastry into the tin safely. Firstly, peel off the top layer of baking paper, place the tin upside down into the middle of the pastry then carefully flip the pastry over with the help of the bottom sheet of baking paper. Peel off the bottom baking sheet and gently press the pastry down into the tin, insuring it’s pressed right into each groove – don’t panic if you do get any tears or any holes, just neatly patch it up with some spare pastry.
8) Trim off any excess pastry. Place some baking paper into the case and fill it baking beans (any dried beans or rice will do) then blind bake the pastry case for 10 minutes. Remove the baking beans and bake the case for a further 5 minutes to help dry it out.
9. Meanwhile make the Frangipane: cream together the butter and sugar until light and fluffy. Beat in the egg, ground almonds and almond extract until the ingredients are combined.
10. Leave the pastry case to cool down slightly before spreading the jam over the base of the case in an even layer. Next, spoon the Frangipane into the case and smooth it out with a palate knife.
11. Bake the tart for 25 – 30 minutes or until the Frangipane is golden brown and firm to touch. If the pastry starts to get a little too much colour, put some tin foil over the tart, this will prevent it from burning.
12. Leave the tart to cool completely before decorating. While you are waiting, toast your flaked almonds by spreading them over a lined baking sheet and baking them at 180 degrees for about 5 minutes until toasted.
13. To make the icing, sift the icing sugar into a bowl. Add the almond extract and 2 to 3 tablespoons of cold water and mix until you are left with a thick but spreadable icing.
14. Spread the icing over the cooled tart using a palate knife. Sprinkle over the toasted almonds, then serve!
I hope you enjoy this recipe and all other recipes I have recreated during this series of ‘The Great British Bake Off’ so far.
I love seeing your bakes, so if you try any of my recipes please take a snap and share it on Instagram or Twitter by using the hashtag #titchytonbakes or post a picture on my Facebook page.