Bakewell Tart (serves 10-12)
Classic almond tart - a wonderful centrepiece
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. Quite simply, sublime!
Pastry: Gluten-free flour blend (rice, potato, tapioca; xanthan gum), salted butter, caster sugar, ground almonds, potato flour, free-range whole eggs.
Raspberry jam: Raspberries, glucose-fructose syrup, sugar, gelling agent: pectin; citric acid, sodium citrate.
Frangipane: Salted butter, icing sugar, ground almonds, free-range whole eggs, potato flour.
Icing: Icing sugar, lemon juice, dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).