Recipes
Bakewell tart
Crisp pastry, raspberry jam and a soft, nutty sponge topped with roast almonds – our dairy-free version of this classic is a real treat.
Crisp pastry, raspberry jam and a soft, nutty sponge topped with roast almonds – our dairy-free version of this classic is a real treat.
(29 votes)
Cook: 55 Mins
Serves: 12
Price: 51p per serving
Nutritional Information
Each 98g serving contains
Energy
1712kj
409kcal
1712kj
409kcal
20%
Fat
26.3g
26.3g
High
38%
38%
Saturates
6.5g
6.5g
High
33%
33%
Sugars
19.2g
19.2g
Med
21%
21%
Salt
0.3g
0.3g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1747kj/418kcal
Typical energy values per 100g:
1747kj/418kcal
Ingredients
400g pack Genius Gluten Free Shortcrust Pastry
150g Chosen by you Raspberry Jam
125g Pure Dairy Free Sunflower Spread
125g caster sugar
Few drops almond extract
2 large eggs
125g ground almonds
50g Self Raising Flour, plus extra for rolling
50g flaked almonds
Icing sugar, to dust
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Knead the pastry lightly, shape into a ball and fatten slightly.
2
Remove the base from a 22cm loose-based flan tin and put on a lightly floured surface. Put the pastry in the middle, then roll it out to form a circle about 3cm larger than the tin base.
3
Carefully lower the base and pastry into the tin, using your fingers to fold the pastry up the sides. Spread the jam over the pastry base.
4
Beat the sunflower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and flour. Beat until evenly mixed.
5
Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the flaked almonds.
6
Bake for 35 minutes. Leave to cool on a rack. Dust with icing sugar to serve.