Bakewell Tart (Low-Sugar, Gluten-Free Pastry)

Frangipane-rich, just-set centre, raspberry jam through the middle. Lightened sugar without losing the almond punch.

A 20cm Bakewell tart, scaled down so the filling is deep without becoming claggy. Gluten-free pastry, low-sugar frangipane, raspberry jam, flaked almonds.

Ingredients

Pastry

• 140g Doves Farm Freee plain flour
• 70g cold butter, diced
• 1 medium egg yolk
• 1½-2½ tbsp cold water
• good pinch of salt

Filling

• 90g butter, softened
• 60g caster sugar
• 25g thick goat yogurt
• 3 medium eggs
• 135g ground almonds
• 22g Doves Farm Freee plain flour
• 2 tsp cornflour or potato starch
• ¾ tsp almond extract
• finely grated zest of ¾-1 lemon
• pinch of salt

To assemble

• 2 tbsp raspberry jam
• 70-80g raspberries, optional
• 15-20g flaked almonds

To serve

• softly whipped cream
• berries or tart rhubarb on the side

Method

1. Make the pastry

- Put the flour and salt in a bowl. Rub in the cold butter until the mixture looks like coarse crumbs.

- Add the egg yolk and mix through. Add 1½ tbsp cold water first, then a little more only if needed to bring it together.

- Form into a flat disc, wrap, and chill for 30-45 minutes.

2. Line the tin

- Heat the oven to 190°C conventional / 170°C fan.

- Roll the pastry out between 2 sheets of baking paper and line a 20cm tart tin. Keep it fairly thin and trim neatly.

- Prick the base lightly with a fork. Chill the lined tart case for 15-20 minutes.

3. Blind bake

- Line the pastry with baking paper and fill with baking beans.

- Bake for 15 minutes. Remove the paper and beans, then bake for 5-7 minutes more, until the base looks dry and lightly coloured.

- Lower the oven to 175°C conventional / 155°C fan.

4. Make the filling

- Beat the softened butter and caster sugar until lighter and a little fluffy.

- Beat in the goat yogurt.

- Add the eggs one at a time, beating well after each addition.

- Fold in the ground almonds, flour, cornflour, almond extract, lemon zest, and pinch of salt until smooth and evenly combined.

5. Assemble

- Spread the 2 tbsp jam in a thin layer over the base of the tart case.

- Spoon in about half of the frangipane.

- Scatter over the raspberries, if using.

- Spoon over the rest of the frangipane and smooth the top gently.

- Sprinkle with the flaked almonds.

6. Bake

- Bake at 175°C conventional / 155°C fan for 32-40 minutes.

- It is ready when the top is lightly golden, the edges are set, and the centre has only the slightest wobble.

- If it is browning too quickly, loosely cover with foil for the last 8-10 minutes.

7. Cool

- Cool in the tin until just warm or fully cool, then remove.

- For the neatest slices, cool completely before cutting.

Notes

• For a 20cm tin, this is the version I'd use: 3 eggs, 90g butter, 60g sugar. Deep enough, still lighter and low-ish sugar.
• If you want it a little more indulgent: increase only the sugar to 65g.
• If you want it sharper / fresher: include the raspberries in the filling and serve with tart rhubarb on the side.

Variations

• Swap raspberry jam for blackberry compote.
• Skip the lemon zest and use orange zest with a teaspoon of brandy in the filling.