Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys raspberry bakewell tart traybake, gf df ef sf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser. One of the most wonderful traditional Australian desserts found at bakeries everywhere. Easy No-Bake Mint Slice Traybake with a Biscuit Base, Easy Mint Filling, and a Delicious Chocolate Topping!

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Make ready 300 g gluten-free / plain flour
  2. Prepare 1/8 tsp xanthan gum
  3. Prepare 90 g light brown sugar
  4. Make ready 65 g ground almonds
  5. Take 190 g gold foil-wrapped Stork margarine block
  6. Prepare 150 g seedless raspberry jam
  7. Get 200 g fresh raspberries
  8. Prepare 125 g caster sugar
  9. Make ready 125 g Stork block as above
  10. Make ready 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
  11. Make ready 75 g plain / gluten-free flour
  12. Take 75 g ground almonds
  13. Take 1/2 tsp baking powder
  14. Prepare 1/2 tsp almond extract
  15. Take as needed flaked almonds for topping

Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream. Biting into a bakewell tart is pure bliss - on the outside you have a flaky crust, which holds rich, chewy almond frangipane and below that, a layer of sweet jam. The figs paired wonderfully with this particular flavor, but for a more traditional bakewell tart you could replace them with flaked almonds.

Steps to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper
  2. Combine the flour, xanthan gum, almonds and sugar in a bowl
  3. Add the softened margarine and cut in until the mixture resembles crumbs
  4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden
  5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base
  6. Scatter the raspberries over and set aside
  7. In a clean bowl cream together the caster sugar and softened Stork
  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!
  9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top
  10. Let cool completely in the tin before slicing into squares or fingers
  11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving
  12. Will keep well in an airtight container for 2 - 3 days
  13. Serves 15 squares / 30 fingers

Slightly surprisingly then, this raspberry bakewell tart actually started life as my dad's invention. He wanted to create a bakewell tart at home. Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam. Bakewell tarts, almond-flavored tarts with a raspberry jam layer, are a perfect accompaniment to coffee. I also used purchased tart shells.

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