Bakewell tart

Bakewell tart

Crisp pastry, raspberry jam and a soft, nutty sponge topped with roast almonds – our dairy-free version of this classic is a real treat.

By , 21 September 2015
Bakewell tart
  • Ready in: 55 mins
  • Serves: 12
  • Price: 51p per serving
Nutritional Info
Each 98g serving contains
  • Fat high
    26.3g
    38%
  • Saturates high
    6.5g
    33%
  • Sugars med
    19.2g
    21%
  • Salt med
    0.3g
    5%
  • Energy 1712KJ 409KCAL
    20%
of your reference intake.
Typical energy values per 100g: 1747kJ/417kcal.
Ingredients
  • 400g pack Genius Gluten Free Shortcrust Pastry
  • 150g Chosen by you Raspberry Jam
  • 125g Pure Dairy Free Sunflower Spread
  • 125g caster sugar
  • Few drops almond extract
  • 2 large eggs
  • 125g ground almonds
  • 50g Self Raising Flour, plus extra for rolling
  • 50g flaked almonds
  • Icing sugar, to dust
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Knead the pastry lightly, shape into a ball and fatten slightly.

  • Remove the base from a 22cm loose-based flan tin and put on a lightly floured surface. Put the pastry in the middle, then roll it out to form a circle about 3cm larger than the tin base.

  • Carefully lower the base and pastry into the tin, using your fingers to fold the pastry up the sides. Spread the jam over the pastry base.

  • Beat the sunflower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and flour. Beat until evenly mixed.

  • Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the flaked almonds.

  • Bake for 35 minutes. Leave to cool on a rack. Dust with icing sugar to serve.