From Oonagh Williams of Royal Temptations Catering
(also known as Bakewell Tart or Frangipane Tart)
¼ – ½ c sliced almonds, powdered sugar
1.Preheat oven to 350 degrees.
2 Place butter and powdered sugar in mixing bowl. Use electric mixer to quickly beat butter and powdered sugar until they form a creamy mix.
3. Beat in gluten-free flour and xanthan gum until mix starts forming lumpy breadcrumbs. Sprinkle onto bottom of greased 9” pie plate and halfway up the sides. Take a piece of plastic wrap and place on top of breadcrumb mix and press through plastic wrap until breadcrumbs start to squish together and look like a soft dough instead of breadcrumbs.
4. Bake in oven for 20 minutes until slightly shrunken and tinged brown around the edges and light golden brown over most of the base. It might also have brown patches on the base of the crust depending on your oven and pan used. Remove from oven.
5. Place all of filling ingredients in same mixing bowl or food processor and beat until well blended (about1 minute).
6. Put dollops of jam on hot crust, leave for 2 minutes to start softening and then spread raspberry jam over partly cooked crust, stopping just before the edge. The crust might lift slightly as you spread.
7. Gently spread filling on top of jam and try to cover jam completely. Because the crust is hot, the jam will still show around sides of filling and the almond cake batter will appear to be melting from the heat.
8. Sprinkle sliced almonds on top of the filling. Bake at 350 degrees for about 25-30 minutes until well risen, golden brown and set, but still soft in the middle.
9. Remove from oven, sprinkle with powdered sugar and serve warm or cold.
Tips & Alternatives:This recipe would originally have been made with a pie crust, but this base is far less work and tastes like a fine shortbread base. Ground pecans or hazelnuts (filberts) could also be substituted for the almonds for a stronger flavor. Instead of jam, try using fresh stoned cherries, raspberries, blueberries or peaches under the filling. Note that this tart is only about one inch deep when cooked, so is ideal for a lighter treat while still being a sweet treat.
I bake the gluten-free crust on its own until it is light golden brown; otherwise it tastes a bit raw and floury when the filling is added and cooked. Metal pans will cook the base quicker, but ovens vary, so watch closely. If the base is cooked until completely golden brown in the beginning, it tastes overcooked once it has the additional cooking time of the cake layer.
I also make this with Earth Balance instead of butter for my son.
For serving, cut into wedges and top with raspberry sauce or chocolate ganache.
Cook in 8×8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles. Double the quantity to fit a 9×13 pan.
Always check the label to ensure ingredients are gluten-free.