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Bakewell Tart


I first tasted a Bakewell Tart about a month ago. Christa Jostock was visiting from England and threw together a couple of these wonderful almond and raspberry tarts. It was love at first taste of this tart.  This is my gluten free version of this English classic.







Gluten free almond pastry crust
3 tablespoons butter
3 tablespoons sugar
1 cup almond meal
1/3 cup and 1 heaping tablespoon (75 grams) gluten free flour
1 egg yolk

In a food processor pulse together butter and sugar until it resembles coarse crumbs. Pulse in almond meal. Add the gluten free flour, pulse and then add the yolk and mix in with a quick pulse. This mixture will still resemble coarse crumbs, put in film and squeeze together into a flattened ball. Refrigerator and let rest for 20 minutes.

Preheat oven to 350 degrees
Roll out Crust and refrigerate while you make the filling.

1 stick of butter, room temperature
½ cup plus 1 Tablespoon brown sugar
2 eggs
1 egg white
¼ tsp almond extract
1 cup almond meal
¼ tsp salt
½ tsp lemon zest
½ tablespoon slivered or sliced almond for the top
3 tablespoons raspberry jam

Cream butter and sugar add eggs one at a time beating well after each addition. Beat in lemon zest and almond extract. Mix in almond meal and salt, scraping the bottom.
Spread the jam on the bottom of the tart shell. Add filling and put in a 350 degree oven for 45 minutes.

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