We're very proud of our melt-in-the-mouth gluten-free pastry (so good you may not believe it really is gluten-free, but please trust us, it is!), and we think that making it into a Bakewell tart is a fantastic use for it, because although we do love our pastry, we love our almond frangipane even more – a light and fluffy sponge with a subtle yet distinct almond flavour, perfectly complemented by the layer of raspberry jam underneath. The tart is topped with lemon glacé icing and decorated with a dark chocolate pattern or message. Quite simply, sublime!