Gluten-Free Bakewell Tart

This delightful gluten-free Bakewell tart, featuring a tender, buttery crust filled with sweet raspberry jam and a rich, almond-infused frangipane. Topped with a delicate glaze and slivered almonds, it's a perfect treat for any occasion.

Prep: 20 min Cook: 25 min Total: 80 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 1h 20m (20 min prep, 25 min cook). It uses 14 ingredients — including gluten-free all-purpose flour blend, xanthan gum, salt — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Bakewell Tart: When preparing this baking recipe, dust the rolling surface with the GF flour blend, not the shared flour canister, and wipe the counter and rolling pin first if wheat pastry was rolled there. Check that the raspberry jam, almond flour and powdered sugar are labeled gluten-free.

Gluten-Free Notes for Gluten-Free Bakewell Tart: This recipe is crafted using a gluten-free flour blend and almond flour, ensuring it's safe for those avoiding gluten-containing grains. Always double-check ingredient labels for certification.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 For the crust, combine the gluten-free flour blend, xanthan gum (if using), and salt in a large bowl. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together, being careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2 While the crust chills, prepare the frangipane filling. In a medium bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes. Beat in the egg and almond extract until well combined. Stir in the almond flour until just incorporated, creating a thick, paste-like mixture.
3 Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough to about 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the base and up the sides. Trim any excess dough. Prick the bottom of the tart shell all over with a fork.
4 Spread the raspberry jam evenly over the bottom of the prepared tart shell. Gently spoon and spread the frangipane filling over the jam, ensuring an even layer. Sprinkle the slivered almonds over the top of the frangipane.
5 Bake for 20-25 minutes, or until the crust is golden brown and the frangipane is set and lightly golden. Remove from the oven and let the tart cool completely in the pan on a wire rack. Once cooled, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of milk or water until smooth and pourable; add more liquid a teaspoon at a time if needed to reach desired consistency. Drizzle the glaze over the cooled tart and let it set before slicing and serving.

Nutrition (per serving)

390

Calories

10g

Protein

38g

Carbs

17g

Fat

Fiber

270mg

Sodium

Tips & Notes

Blind bake the tart shell for about 10 minutes before adding the jam and frangipane so the base doesn't turn soggy.
Leave a small border when spreading the raspberry jam so it doesn't bubble up around the edge of the frangipane.
Gluten-free pastry tears easily. Roll it between sheets of parchment and flip it into the tart pan instead of lifting it by hand.

Common questions

What cross-contamination risk is specific to Gluten-Free Bakewell Tart?

Check gluten-free all-purpose flour blend, xanthan gum, salt before they go into Gluten-Free Bakewell Tart. Dust the rolling surface with the GF flour blend, not the shared flour canister, and wipe the counter and rolling pin first if wheat pastry was rolled there. Check that the raspberry jam, almond flour and powdered sugar are labeled gluten-free.

Which gluten-free swaps does Gluten-Free Bakewell Tart use?

Gluten-Free Bakewell Tart relies on 2 cups gluten-free all-purpose flour blend, 1 tsp xanthan gum and 0.5 cup almond flour. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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