Bakewell Tart

This is a delicious tart and is one of the only recipes I have tatsed that does not taste like a Gluten Free recipe. The pastry has a great crumble to it, I highly recommend trying the Genus Pastry if you can get hold of it, we found it at Asda. In regrds to the almond meal, if the finished tart is cut into 12 pieces then this will constitute a Low FODMAP portion. This tart is best served warm with a brew, yum!

Gluten Free Bakewell tart slices.


  • Gluten Free Shortcrust Pastry - 1 pack
  • Unsalted Butter - 300g
  • Caster Sugar - 275g
  • Large Eggs, lightly beaten - 3
  • Vanilla Extract - 1 tsp
  • Almond Meal - 300g
  • Gluten Free Plain Flour - 3 tbsp
  • Strawberry Jam - 4 tbsp
  • Orange Marmalade , mixed with boiling water - 2 tbsp of each


Line and grease a 23-25 cm deep fluted tin with removable base, roll out the pastry to the thickness of a £1 coin and use most of it to line the tin. Leave a little pastry sticking up above the tin. Chill for 30 minutes in the fridge whilst the oven heats up to 190°C/Gas 5.

Re-roll the pastry into a triangle and lay on a baking sheet. Cut into strips and keep aside until you need them for decoration.

Line pastry case with foil and fill with baking beans, bake blind for 15-20 mins until the pastry is firm and lightly golden, remove the foil and return to the oven for a further 5 mins. Remove from the oven and turn the oven down to 180°C.

For the topping beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs and vanilla then fold in the almond meal and and flour. Trim off the excess pastry from the case and spread the jam over the base then spread the almond mixture. Use the pastry strips to create a lattice pattern. Alternatively sprinkle almond flakes if pushed for time. Bake for 40-45 minutes until the top is golden brown, if the centre isn’t set cover with foil and leave for a further 10 minutes.Remove from the oven and leave to cool. While the tart is still warm brush the marmalade glaze over the top.

Remove from the oven and leave to cool. While the tart is still warm brush the marmalade mix over the top to glaze.