Post by kickingfrog on Jan 28, 2011 11:39:12 GMT
Ann's bakewell tart.
150g 6 ozs gf flour
75g 3ozs butter
6tbsp water
3 tbsp raspberry jam
1 egg
75g 3ozs caster sugar
25g 1oz gf flour
75g 30zs ground almonds
2 tbsp milk
Mix together the butter, 150g flour, and water to form a soft dough.
Use your fingers to press the pastry into an oiled 8" baking tray.
Spoon raspberry jam over the pastry.
Beat together the egg and sugar followed by the 25g flour, almonds and milk.
Spread mixture over the jam and bake in a pre heated oven 190C/375F/Gas Mark 5 for 40-45 mins
(from Ann Essex)
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Eileen's Bakewell tart
Posted by Eileen on 27/5/2006
GF board
I made this yesterday and it turned out well:-
Bakewell Tart
8 oz Shortcrust pastry (I used Juvela, following the recipe on the pack)
4oz ground almonds
4oz caster sugar
2oz butter
3 eggs
4tbsp raspberry jam
1/4 teasp almond essence
Pre-heat oven to 200C, Gas mark 6.
Line a non stick cake tin with the pastry.
Beat the almonds with the sugar, butter, eggs and almond essence.
Spread the pastry with an even layer of jam and then pour in the filling.
Bake for 30 mins or until set.
When it cools, spread a thin layer of icing on the top, add toasted flaked almonds and halved glace cherries.
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Gluten-free Bakewell Pudding (Tart)
By Phil Vickery
For the pastry
100g cornflour
100g rice flour
80g unrefined caster sugar
100g butter, chilled and cut into small cubes
Juice of 1 small lime
Finely grated zest of 1 small orange
Cornflour, for dusting
For the filling
3 tbsps apricot jam
3 tbsps seedless raspberry jam
2 medium eggs
125g caster sugar
125g unsalted butter, melted
125g ground almonds
Lightly whipped cream, to serve
Method
1. Preheat the oven to 180°C/350°F/gas mark 4. Place the cornflour, rice flour and sugar together in a food processor and blend well. Add the cubed butter and blitz until it resembles fine breadcrumbs. Add the lime juice and orange zest and bring together, then turn out and knead the dough.
2. Roll the dough out quickly and evenly, using a little extra cornflour and use to line a 24 x 3cm round non-stick, deep pie dish. Line the pastry with greaseproof paper and baking beans. Bake for 15 minutes to set and lightly colour the pastry.
3. Turn the oven up to 190°C/375°F/gas mark 5. Spread both the jams onto the part-cooked pastry base. Meanwhile, place the eggs and sugar in a mixing bowl and whisk until very stiff - about 15 minutes on high speed.
4. Pour in the melted butter and mix carefully. Next, fold in the ground almonds and spoon the mixture into the pastry shell. Bake for 20-25 minutes or until the sponge is cooked and the pastry light brown. Cool and serve with a little lightly whipped cream.
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150g 6 ozs gf flour
75g 3ozs butter
6tbsp water
3 tbsp raspberry jam
1 egg
75g 3ozs caster sugar
25g 1oz gf flour
75g 30zs ground almonds
2 tbsp milk
Mix together the butter, 150g flour, and water to form a soft dough.
Use your fingers to press the pastry into an oiled 8" baking tray.
Spoon raspberry jam over the pastry.
Beat together the egg and sugar followed by the 25g flour, almonds and milk.
Spread mixture over the jam and bake in a pre heated oven 190C/375F/Gas Mark 5 for 40-45 mins
(from Ann Essex)
************************
Eileen's Bakewell tart
Posted by Eileen on 27/5/2006
GF board
I made this yesterday and it turned out well:-
Bakewell Tart
8 oz Shortcrust pastry (I used Juvela, following the recipe on the pack)
4oz ground almonds
4oz caster sugar
2oz butter
3 eggs
4tbsp raspberry jam
1/4 teasp almond essence
Pre-heat oven to 200C, Gas mark 6.
Line a non stick cake tin with the pastry.
Beat the almonds with the sugar, butter, eggs and almond essence.
Spread the pastry with an even layer of jam and then pour in the filling.
Bake for 30 mins or until set.
When it cools, spread a thin layer of icing on the top, add toasted flaked almonds and halved glace cherries.
************************
*******************
Gluten-free Bakewell Pudding (Tart)
By Phil Vickery
For the pastry
100g cornflour
100g rice flour
80g unrefined caster sugar
100g butter, chilled and cut into small cubes
Juice of 1 small lime
Finely grated zest of 1 small orange
Cornflour, for dusting
For the filling
3 tbsps apricot jam
3 tbsps seedless raspberry jam
2 medium eggs
125g caster sugar
125g unsalted butter, melted
125g ground almonds
Lightly whipped cream, to serve
Method
1. Preheat the oven to 180°C/350°F/gas mark 4. Place the cornflour, rice flour and sugar together in a food processor and blend well. Add the cubed butter and blitz until it resembles fine breadcrumbs. Add the lime juice and orange zest and bring together, then turn out and knead the dough.
2. Roll the dough out quickly and evenly, using a little extra cornflour and use to line a 24 x 3cm round non-stick, deep pie dish. Line the pastry with greaseproof paper and baking beans. Bake for 15 minutes to set and lightly colour the pastry.
3. Turn the oven up to 190°C/375°F/gas mark 5. Spread both the jams onto the part-cooked pastry base. Meanwhile, place the eggs and sugar in a mixing bowl and whisk until very stiff - about 15 minutes on high speed.
4. Pour in the melted butter and mix carefully. Next, fold in the ground almonds and spoon the mixture into the pastry shell. Bake for 20-25 minutes or until the sponge is cooked and the pastry light brown. Cool and serve with a little lightly whipped cream.
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