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Roll out ready made pastry or use the recipe on our website, cut into rounds then grease and line a cupcake tray with each piece.
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Place a teaspoon of jam in each pastry case.
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Mix all the other ingredients together, except flaked almonds, to make a frangipane, place about a tablespoon of the mix into the top of each tart.
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Place a few flaked almonds on top of each tart then place in an oven preheated to gas mark 5/190°C for 30-35 mins until well browned and cooked through.
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Gluten Free Mini Bakewell Tarts
Gorgeously gluten free shortcrust pastry filled with raspberry jam and almond frangipane, a classic UK tart
- Recipe by Alison Wheatley
- Added23rd April 2021
- Prep Time20 Mins
- Makes12
Bakewell tart is a classic UK tart from the gorgeous Derbyshire town of Bakewell, you can of course by bakewell tart from a fair few places in Bakewell if you are local but I love making it myself, these mini ones are are encased in beautiful gluten free shortcrust pastry using our gluten free shortcrust pastry recipe filled with raspberry jam and topped with almond frangipane. This recipe was first seen in out 2018 calendar!
This recipe is
Contains
- Egg
- Tree Nuts
Method
Nutritional Information (Per tart)
Cals
Calories
218
Carbs
27g
Fibre
1g
Fat
10g
Sugar
11g
Protein
4g
Last updated 23rd April 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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