Recipe: Appetizing Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. Kitchen Butterfly´s Raspberry Bakewell Tart is an undertaking (read: pastry making, chilling, par-baking), but the golden-brown, fruity, orange-scented ending is worth it. I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler.

This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser. Slightly surprisingly then, this raspberry bakewell tart actually started life as my dad's invention. He wanted to create a bakewell tart at home. You can have Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

1. You need 300 g of gluten-free / plain flour.
2. Prepare 1/8 tsp of xanthan gum.
3. Prepare 90 g of light brown sugar.
4. Prepare 65 g of ground almonds.
5. Prepare 190 g of gold foil-wrapped Stork margarine block.
6. You need 150 g of seedless raspberry jam.
7. It's 200 g of fresh raspberries.
8. It's 125 g of caster sugar.
9. You need 125 g of Stork block as above.
10. Prepare 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
11. It's 75 g of plain / gluten-free flour.
12. It's 75 g of ground almonds.
13. It's 1/2 tsp of baking powder.
14. It's 1/2 tsp of almond extract.
15. It's as needed of flaked almonds for topping.

Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam. KEY: CF - Corn free; DF - Dairy free; EF - Egg free; GF - Gluten free; LF - Lactose Free; MF - Milk Free; NiF - Nighshade free; NuF - Nut free; PF - Peanut Free; SF - Soya free; SeF - Sesame Free; WF - Wheat free cbCF etc - can be corn free - eg substitutes given NB DF/Dairy free means cow's milk. Raspberry bakewell tart is a healthier take on this summer classic. It's easy to make and vegan.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF step by step

1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
2. Combine the flour, xanthan gum, almonds and sugar in a bowl.
3. Add the softened margarine and cut in until the mixture resembles crumbs.
4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden.
5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
6. Scatter the raspberries over and set aside.
7. In a clean bowl cream together the caster sugar and softened Stork.
8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!.
9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top.
10. Let cool completely in the tin before slicing into squares or fingers.
11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving.
12. Will keep well in an airtight container for 2 - 3 days.
13. Serves 15 squares / 30 fingers.

Gluten-free and refined sugar-free versions included This tart isn't difficult to make at all and since it works with virtually any summer fruit, you'll have plenty of time to practise it in the coming months and. Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream. Serve Bakewell tart with a refreshing cup of afternoon tea or warm, and with custard or cream, at the end of a meal. Halfway between a pudding and a cake this traditional English tart has close links with the town of Bakewell in Derbyshire.