HOWARD MIDDLETON

raspberry bakewell tart

This gluten free recipe is definitely more tarty than the classic Bakewell pudding.  I use squished fresh raspberries and a squirt of rosehip syrup in place of the usual jam, then top with a light almondy sponge.  Quinoa flour adds a little extra nuttiness to the pastry and the lemon zest keeps it fresh.

If you're thinking of a more Kipling-esque cherry Bakewell you could replace the raspberries with cherries (fresh stoned or drained bottled cherries) and even drizzle the finished cooled tart with a little white icing.

Ingredients

For the pastry

150g rice flour, plus extra for rolling

50g quinoa flour

50g ground almonds

50g icing sugar

pinch of salt

1/4 tsp gluten free baking powder

125g cold unsalted butter, diced

1 tsp grated lemon zest

1 large egg

white of 1 large egg (save the yolk for the topping)

For the filling

about 250g fresh raspberries

about 2 tbsps rosehip syrup

For the topping

125g caster sugar

125g unsalted butter, softened

125g rice flour

1/2 tsp gluten free baking powder

1/2 tsp xanthan gum

125g ground almonds

2 large eggs

yolk of 1 large egg

a generous handful of flaked almonds

Method

1. Make the pastry by mixing the dry ingredients together and then rub in the butter until there are no lumps (or process in a food processor).
2. Beat the egg and egg white together and add this to the mix along with the lemon zest, gathering the dough together by hand until it forms a ball.  Wrap in cling film and chill for 30 minutes.
3. Preheat the oven to 180C / 160C fan and pop in a baking sheet to heat up.  Roll out the pastry and use it to line a 23cm fluted tart tin.  (You will have some leftover pastry so pop this back in the fridge and use to make jam tarts or whatever else you fancy.)  
4. Scrunch up a piece of baking parchment then use it to line the pastry case.  Fill with baking beans and place the pastry lined tin on top of the heated baking sheet.  Bake for about 20-25 minutes then carefully remove the baking beans and parchment and bake for a further 10 minutes until the surface of the pastry feels dryish.  Take out of the oven and leave to cool a little whilst you make the topping.
5. Cream the butter and sugar.  Beat the eggs and egg yolk and add these a little at a time, alternating with a little rice flour.
6. Stir in the baking powder, xanthan gum, ground almonds and the rest of the rice flour.
7. Squish the raspberries slightly and use them to line the base of the pastry case, then squirt or spoon the rosehip syrup over the fruit.  Cover with the cake mixture and scatter the flaked almonds on top.
8. Bake for about 35 minutes until firm and risen.  You can check the centre of the tart is cooked with a wooden skewer.
9. Cool on a wire rack before removing the tart from its tin.