Baking, Dessert
Raspberry & Pistachio Bakewell Tart
A classic Bakewell tart with a buttery gluten-free pastry case, layers of raspberry jam and fresh raspberries, and a rich almond frangipane filling. Finished with chopped pistachios for a little colour and crunch, this is a lovely centrepiece for afternoon tea or a weekend bake. Made with gluten-free ingredients and suitable for people with coeliac disease when all products are verified gluten-free and cross-contamination is avoided.
Ingredients
For the pastry
- 250 g gluten-free plain flour
- 50 g icing sugar
- 50 g ground almonds
- Pinch of salt
- 125 g salted butter chilled and cubed
- 2 eggs whisked
- 1 tbsp cold water if needed
For the filling
- 300 g raspberry jam
- 1 punnet fresh raspberries
- 200 g unsalted butter softened
- 200 g caster sugar
- 2 eggs beaten
- 200 g ground almonds
- 100 g gluten-free self-raising flour
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- Pinch of salt
- Chopped pistachios to scatter
- Optional: 50g desiccated coconut stirred into the frangipane.
Method
- Make the pastry. Add the gluten-free flour, icing sugar, ground almonds and salt to a food processor and pulse to combine. Add the chilled butter and blitz until the mixture resembles fine breadcrumbs.
- Add the whisked eggs and pulse briefly until the mixture begins to come together. If needed, add the cold water a little at a time until you have a soft dough. Shape into a disc, wrap and chill for 30–45 minutes.
- Lightly dust the work surface with gluten-free flour and roll out the pastry. Carefully line a loose-bottomed 23cm tart tin, pressing the pastry gently into the edges. Trim the excess and use the pastry trimmings to reinforce the rim if needed. Chill for a further 30 minutes.
- Preheat the oven to 180°C fan. Line the pastry case with baking parchment, fill with baking beans and blind bake for 15–20 minutes. Remove the parchment and beans, then return to the oven for a further 5–10 minutes until the base is dry and lightly golden. Gluten-free pastry can remain paler than traditional pastry, so look for a dry, crisp base rather than relying on colour alone.
- Make the frangipane. Beat the softened butter and caster sugar together for 7–8 minutes, until very pale, light and fluffy. Add the beaten eggs gradually, mixing well between additions. Fold in the ground almonds, gluten-free self-raising flour, vanilla and salt until smooth. Stir in the desiccated coconut, if using.
- Spread the raspberry jam evenly over the cooled pastry base and scatter over the fresh raspberries. Spoon the frangipane on top and gently smooth with a palette knife, covering the fruit as evenly as possible. Scatter generously with chopped pistachios.
- Bake for 50–60 minutes, until the filling is golden and set in the centre. If the top browns too quickly, loosely cover with foil for the remainder of the baking time.
- Leave the tart to cool in the tin before carefully removing it and transferring to a serving plate. Allow to cool fully before slicing for the neatest portions.
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