Delicious Bakewell Tart
Ingredients
- Sweet rolled pastry sheets from The Pastry Pantry
- 3 Tablespoons raspberry jam
- 2 eggs
- 2 egg yolks
- 115 gms castor sugar
- 115 gms butter melted (or nuttelex for dairy free)
- 50 gms ground almonds
- 2 drops of almond essence
- Sifted pure icing sugar to serve
Preparation
It is important to note that gluten free pastry is different to wheat based pastry. Please follow these instructions for use.
Defrost at room temperature for 2-3 hours (Do not defrost in the fridge). Roll off cuts into a ball and wrap in cling wrap. Refreeze up to 3 months. Shelf life once defrosted 24 hours.
Depending on the recipe you may need to roll out the pastry. Roll out between baking paper top and bottom to desired thickness.
Method
Pre heat oven to 185° and defrost one sheet of sweet pastry as above.
Prepare tart tray by coating lightly with cooking spray and sprinkle in some rice flour. Gently shake tin and then invert to remove unused rice flour.
Ease pastry into tart tray and trim edges. Spread the jam over the base of the pastry case.
Whisk the eggs, egg yolks and sugar in a bowl until thick and pale.
Gently stir the melted butter, ground almonds and almond essence into the mixture. Pour the mixture into pastry case and bake for approx. 25-30 minutes, until filling is just set and browned.
Sift top with pure icing sugar before eating hot, warm or cold... Enjoy!
Rick Grant
A master pastry chef, Rick was determined to create gluten free pastry that met all expectations of truly great, traditional pastry.
