Gluten-free Bakewell Tart

Years ago, when watching Martha Stewart making risotto, I remember screaming “No, Martha, No!” to the TV, when I saw her using olive oil. For an Italian, and a Northern Italian specifically, using olive oil instead of butter when making risotto is a sacrilege. I cannot even begin to tell you how her risotto came out, so soupy and not at all the creamy dish that we Italians enjoy and perfected.

So, every time I decide to bake a classic from another country, including an American one, I picture all these people screaming at the computer, “No, Simona, No!” It might be the case, today, for my version of this British classic, the Bakewell Tart. There are a few different recipes out there, all including a shortcrust pastry, a fruit filling, and a frangipane topping. Here is my gluten-free version. The shortcrust pastry came out beautifully, almost silky, and so easy to work with. I ended up using much more raspberry jam than indicated in all the recipes I saw – I hope that my British friends will forgive me for that. I also used a ready raspberry jam, instead of making the filling – mostly out of convenience, because I already had the jam at home, and not enough raspberries. And I opted for the classic finish, with confectioners’ sugar, instead of Mary Berry’s delicate pattern.


Gluten-free Bakewell Tart

5 from 1 vote
Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • For the shortcrust pastry
  • 250 g 250 Simona’s Flour Mix – 1 1/3 cups

  • 30 g 30 confectioners’ sugar – 1/4 cup

  • 1/8 teaspoon 1/8 salt

  • 113 g 113 unsalted butter, softened – 1/2 cup

  • 1 large 1 egg

  • For the frangipane
  • 113 g 113 unsalted butter, softened – 1/2 cup

  • 100 g 100 granulated sugar – 1/2 cup

  • 1/4 teaspoon 1/4 salt

  • 224 g 224 almond flour – 1 cup

  • 39 g 39 Simona’s Flour Mix – 1/4 cup

  • 1 teaspoon 1 almond extract

  • 1 large 1 egg

  • To assemble
  • 180 g 180 raspberry jam – 3/4 cup

  • 30 g 30 sliced almonds – 1/4 cup

  • as needed as needed confectioners’ sugar


  • For the shortcrust pastry
  • Preheat the oven to 400 degrees Fahrenheit. Grease a 10 inch tart pan with removable bottom, and line the bottom with parchment paper.
  • In a medium bowl combine the flour, confectioners’ sugar, and salt. add the butter and with a spatula or with your hands, combine until the mixture resembles coarse sand. Add the egg and combine well with your hands. It should easily come together. If it looks too dry, add a tablespoon of cold water.
  • Roll the dough between plastic wrap into approximately a 13 inch circle. Remove one side of the plastic wrap, and drape the dough over the prepared pan, gently pressing the dough into the corners. Fold the overhang inward creating an even edge. Prick with a fork and place in the freezer for 15/20 minutes.
  • When ready to bake, remove from the freezer, line with parchment paper and aluminum foil – the addition of aluminum foil was new to me, but it worked very nicely as a heat conductor – and add pie weights or beans. Bake for 15 to 20 minutes.
  • Remove the parchment, foil, and weights, and bake for another 5 to 10 minutes, until lightly golden. Let it cool to room temperature.
  • For the frangipane
  • In a medium bowl place the butter, sugar, and salt and work them together by hand, or with a hand mixer. Make sure that the butter is all combined, or you’ll have pieces in the frangipane and they’ll create puddles of fat in your tart. Add the egg, and mix well.
  • Add the rest of the ingredients to the butter mixture, and mix very well. The frangipane can also be made with a food processor, adding the ingredients with the same order.
  • Assembly
  • Lower the oven temperature to 350 degrees Fahrenheit.
  • Spread the raspberry jam evenly on the bottom of the cooled tart. Add the frangipane on top, dolloping it and then spreading it very carefully with an off-set spatula. Be gentle, the idea is that you would spread the frangipane without moving the jam under it. Smooth the frangipane and sprinkle the almonds on top.
  • Bake the tart for 35 to 40 minutes, until golden brown. Let it cool completely on a cooling rack before unmolding. Place on a serving plate, and dust with confectioners’ sugar before serving.

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