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Gluten-free almond meal Bakewell slice recipe
Gluten-free almond meal Bakewell slice recipe
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Prep Time:
80 minutes
Cook Time:
65 minutes
Total Time:
145 minutes
Indulge in a gluten and dairy-free Bakewell tart, also easily made with butter. Perfect for everyone, so tasty it's tea-time approved!
Ingredients:
  • 180g (1 1/3 cups) gluten-free plain flour
  • 24.00 gm icing sugar mixture
  • 200.00g dairy-free spread
  • 1 egg, lightly whisked
  • 155g (3/4 cup) caster sugar
  • 1 lemon, rind finely grated
  • 155g (1 1/2 cups) almond meal
  • 65g (1/2 cup) gluten-free plain flour
  • 210g (2/3 cup) cherry or raspberry jam
  • 35g (1/3 cup) flaked almonds
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Lightly grease a 16 x 26cm slice pan and line it with baking paper, making sure the paper overhangs on the 2 long sides.
  • For the pastry, mix flour and icing sugar in a large bowl. Add spread in small pieces, then use your fingertips to rub it into the mixture until combined. Create a well in the center, add the egg, and use a knife to mix until the dough starts to come together. Form the dough in the bowl.
  • Spread the mixture in the pan evenly and press it down gently. Bake for 15 minutes or until golden and cooked through. Allow it to cool before starting on the filling. Lower the oven temperature to 160°C/140°C fan forced.
  • Use electric beaters to whip together the spread, caster sugar, and lemon rind until light and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the almond meal and flour until well combined.
  • Spread the jam on the pastry, dollop the almond meal mixture on top, and spread it evenly. Sprinkle with flaked almonds. Bake for 50 minutes or until lightly firm. Let it cool completely in the pan, then cut into squares to serve.

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