Gluten-free berry Bakewell tart

DIETARIES.
Not exactly my favourite word — especially in the industry I’m in. For years, I’d quietly roll my eyes at the word “gluten-free,” often lumping it in with the ever-changing trends that come and go in the food world. But the truth is, for many people, it’s not a fad or a preference — it’s real. Oftentimes, it’s the quality of the flour and how it’s bleached that leads to upset digestion. I opt mostly for small-batch, locally grown and milled flours, but if that's not possible where you are, then a gluten-free flour mix can do the same work in light pastries like this.

One of the things that shifted my mindset was cooking for our good friends who love food just as much as we do, but happen to be gluten intolerant. Spending time with them in the kitchen, sharing meals, and hearing their stories opened my eyes. It made me realise how much joy and connection is possible when you make the effort to include everyone at the table — without compromise.

So for this one, I went all in. No shortcuts, no skipping flavour. I put just as much care into this dish as I would any other — maybe even more. I even tried my hand at gluten-free baking (something I never thought I’d say!). And to be honest? The results surprised me. It’s bold, comforting, and deeply satisfying… without a trace of gluten in sight.

Gluten-free berry Bakewell tart

Yield: 1 x 23cm tart (serves 8–10)
Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 1 hour 5 minutes

Ingredients

For the Tart Crust:

• 200g gluten-free flour
  
  

• 50g ground almonds
  
  

• 1½ tbsp caster sugar
  
  

• 1 large egg
  
  

• 120g cold unsalted butter
  
  

• Pinch of salt
  
  

• 1 tsp vanilla extract
  
  

For the Filling:

• 200g sharp fruit jam or marmalade (e.g., raspberry, apricot, or Seville orange)
  
  

• 200g unsalted butter, softened
  
  

• 200g caster sugar
  
  

• 2 large eggs
  
  

• 1 tbsp vanilla extract
  
  

• 200g ground almonds
  
  

• 80g gluten-free flour
  
  

• Pinch of salt
  
  

• Optional: flaked almonds for topping
  
  

Instructions

1. Make the Tart Crust:

1. In a large mixing bowl, combine the gluten-free flour, ground almonds, caster sugar, and a pinch of salt.
   
   

2. Grate the cold butter directly into the dry ingredients. Rub together lightly with your fingertips until the mixture resembles breadcrumbs.
   
   

3. Add the whisked egg and vanilla extract. Mix until a smooth dough forms.
   
   

4. Wrap the dough in clingfilm and chill in the fridge for 1 hour.
   
   

2. Blind Bake the Tart Case:

1. Roll the chilled pastry between two sheets of baking paper to prevent sticking.
   
   

2. Line a 23cm loose-bottom tart tin with the pastry, pressing it well into the corners and trimming the edges.
   
   

3. Line the pastry with baking paper and fill with baking beans. Bake at 160°C (fan) for 15 minutes.
   
   

4. Remove the beans and paper, then return to the oven for an additional 10 minutes until lightly golden.
   
   

5. Allow the pastry to cool completely.
   
   

3. Prepare the Frangipane Filling:

1. In a stand mixer (or using a hand mixer), cream the softened butter and sugar together until pale and fluffy.
   
   

2. Beat in the eggs, one at a time, followed by the vanilla extract.
   
   

3. Add the ground almonds, gluten-free flour, and a pinch of salt. Mix until a soft paste forms.
   
   

4. Assemble and Bake:

1. Spread the jam or marmalade evenly over the cooled pastry base.
   
   

2. Spoon the frangipane mixture over the jam, smoothing the surface with a spatula.
   
   

3. Top with flaked almonds if desired.
   
   

4. Bake in a preheated oven at 170°C (fan) for 40 minutes or until a skewer inserted in the center comes out clean.
   
   

5. Cool completely before serving. Delicious with a spoonful of crème fraîche.