Gluten-Free Bakewell Tart

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup cold unsalted butter, cubed 0.5 cup cold unsalted butter, cubed
• 3-4 tbsp ice water 3-4 tbsp ice water
• 0.5 cup raspberry jam 0.5 cup raspberry jam
• 0.5 cup almond flour 0.5 cup almond flour
• 0.25 cup granulated sugar 0.25 cup granulated sugar
• 0.25 cup softened unsalted butter 0.25 cup softened unsalted butter
• 1 large egg 1 large egg
• 0.5 tsp almond extract 0.5 tsp almond extract
• 1 cup powdered sugar 1 cup powdered sugar
• 1-2 tbsp milk or water 1-2 tbsp milk or water
• 2 tbsp slivered almonds, for garnish 2 tbsp slivered almonds, for garnish

Instructions

1. 1

   For the crust, combine the certified 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. 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. 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. 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. 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)

Tips & Notes

• Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.