Great Bloggers Bake Off Week Six: Pastry

Sunday 13 September 2015 by

Uh oh. Pastry week. Aside from bread week, this is perhaps one of the hardest weeks for gluten free. Pastry is nerve-wracking at the best of times, but going gluten free makes it riskier. Which is why I decided to play it safe and go for a classic. I love frangipane and so it was a no brainer in deciding which to pick, full of traditional British flavours…

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

Bakewell tart – serves 12

You will need:

  • Saucepan
  • Mixing bowl
  • Whisk
  • Mixing bowl
  • Rolling pin
  • Cling film
  • Tart tin or small tart tins

Ingredients:

For the pastry

  • 230g gluten free plain flour
  • 120g butter
  • ½ tsp xantham gum
  • 2-3 tbsp cold water

For the jam

  • 150g raspberries
  • 1½ tbsp golden caster sugar

For the filling

  • 3 eggs
  • 125g ground almonds
  • 125g soft butter
  • 125g caster sugar
  • 15g flaked almonds

How to make it:

Preheat the oven to 170°C fan. 

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

Blitz the flour, xantham gum and butter together in a food processor until it looks like breadcrumbs. Bit by bit, as you keep blending, add the cold water, until it starts to form a dough.

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

Turn out in to a mixing bowl and pull together to form a ball of dough using only fingertips. Knead for about 3 minutes, so the dough is smooth and elastic to touch, then wrap in cling film and leave in the fridge whilst you make the filling.

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry, Raspberries

In a small pan, heat the raspberries and caster sugar gently until the berries break down and it starts to look jam-like. Leave to cool. 

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry, Frangipane

Next, melt the butter and set aside. Beat together the sugar and eggs together and then pour in the butter (still mixing all the time). Once mixed in, stir in the ground almonds.

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

Remove the pastry from the fridge and shape in to an even ball and put between layers of cling film before rolling out until around 3mm thick. Peel off the top layer of cling film, cut in to shapes and fit in to the casing. Use excess pastry to fill in any gaps or cracks.

Spread the base with the raspberry jam and then cover with the almond filling. Scatter over the flaked almonds and then bake in the oven for 35-40 minutes or until golden brown.

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

This is actually an old favourite of mine – a blend of an Intolerant Gourmet and a Nigella Lawson recipe, it’s perfect served still slightly warm with plenty of whipped cream. The pastry had an ever so slightly soggy bottom (yikes) but it wasn’t tough as it is when it gets overworked, which is my usual trick, which was a nice bonus. I love frangipane tarts, but I’m never the greatest fan of unusual flavours, so will always lump for traditional flavours. This bakewell is a regular favourite.

Bakewell tart, Gluten free, Great British Bake Off, Great Bloggers Bake Off, Pastry

Week six: success

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

Mummy Mishaps

Related Posts

Share This

1 Comment

  1. ooooh that looks really lovely. you cannot beat a bakewell tart it is so yummy and as you said, British! thank you for linking up x

Leave a Reply

Your email address will not be published. Required fields are marked *