Updated 10th November 2021
Cherry Bakewell’s are another fabulous classic treat, that with just the tiniest bit of jiggery pokery can be made completely gluten free.
The inspiration to rustle up these gluten free Cherry Bakewell’s came from the great results I’d had when making gluten free frangipane mince pies.
I’ve tested these Bakewell tarts out twice now. And, to mix things up for my second attempt, I scattered flaked almonds over a few of the tarts before I popped them into the oven. Once baked and cooled, I then piped a little glace icing over the top. Neil absolutely loved them done this way. However, the choice of how you top these yummy tarts, is of course yours.
Ingredients (makes 24)
For the gluten free pastry
200g (7oz) gluten free plain flour or mix
100g (3½oz) butter, cubed
1 large beaten egg
Add a pinch of salt to the flour if using unsalted butter
Cold water
For the filling
Raspberry jam (use a good one)
200g (7oz) softened butter
200g (7oz) caster sugar
200g (7oz) *ground almonds
4 large beaten eggs
1 teaspoon *almond essence
Optional *flaked almonds instead of adding a cherry
For the glace icing and to finish
200g (7oz) sifted icing sugar and enough boiled water to make it into a thick but spreadable paste
12 *glace cherries, halved
Method
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Grease 2 x 12 hole muffin tins.
To make the pastry: Pop the flour into a large mixing bowl and add the butter and rub it in until it resembles coarse breadcrumbs (any larger bits of butter will be blended when you work the pastry before rolling it out).
Stir in the beaten egg and then add enough water to bring the pastry together (the amount you need each time may differ, dependant on room and ingredient temp). If you don’t add enough water, you will find the pastry difficult to work with. if you add a bit too much, don’t worry as you can ‘bring it back’ by adding a little extra gluten free flour.
Form the pastry into a ball and transfer onto a clean surface, that you have dusted with gluten free flour and knead for a couple of minutes until the pastry becomes smooth. By doing this the pastry will be much easier to handle.
I would suggest that you cut the pastry in half before you start to roll it out as it will be much easier to handle in smaller quantities. Keep dusting your worksurface and rolling pin with gf flour to ensure the pastry doesn’t stick.
Once you have rolled out the pastry nice and thinly, take a large round cutter (approximately 3½ inch) and cut out the pastry circles. Using a palette knife, transfer the pastry circles into the muffin tins and gently ease them into each mould.
Fill each pastry case with a level teaspoon of raspberry jam.
To make the Frangipane filling: Add the softened butter, sugar, ground almonds, eggs and almond extract to a large mixing bowl. Whisk together (ideally with an electric mixer but a large spoon would be fine) until the mixture is pale and creamy.
Grab a couple of dessertspoons and evenly distribute the frangipane mixture between the tarts.
If you choose, you can sprinkle flaked almonds over some or all of the tarts before baking them.
Pop the tray’s into the oven and bake for approximately 20 minutes until the tarts are golden brown and firm to touch.
Once baked remove from the oven and allow to cool.
To make the glace icing: Blend together the icing sugar with a little boiled water to make a thick but spreadable paste. It’s better to add less water in the beginning and then gradually add more until you are happy with the consistency.
Using a couple of teaspoons, spoon the icing onto each tart and then gently smooth out with a blunt kitchen (or small pallet) knife. Pop a cherry on the top of each tart.
If you decided to go with flaked almonds you can either choose to pipe over squiggles of glace icing or simply dust them with icing sugar.
Recipe notes and suggestions:
These tarts will keep really well in an airtight container for up to 5 days. You are able to freeze the tarts without the glace icing.
Should you wish to just make 12 tarts and use the other half of pastry for something else. Simple halve the frangipane ingredients.
Thanks for checking out my cherry Bakewell recipe. For more sweet gluten free treats click here.
For now,
Liz x
P.S. If your gluten free pastry isn’t behaving you may like to check out my really quick pastry making video here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
