Raspberry bakewell tart | Naomi Devlin

Naomi Devlin of River Cottage shows us light and oh-so-moreish raspberry Bakewell tart with sweet gluten-free shortcrust pastry. With the pastry prepped and chilled in advance, it's a ten-minute job to make the fresh fruit filling, and the frangipane's an all-in-one cake - so simply layer up, top with flaked almonds, and bake until golden for the perfect afternoon treat.

Recipe from Naomi Devlin’s cook book, River Cottage Gluten Free. Get your copy here: https://www.rivercottage.net/news/river-cottage-gluten-free-book-out-now

INGREDIENTS

FOR THE PASTRY
40g rice flour
45g sorghum flour
25g tapioca starch
35g ground almonds
1-2 pinches of salt
1-2 tsp ground linseed
½ tsp psyllium husk
50g salted butter, chilled and diced
1 egg, beaten
2 tbsp cold water

Tapioca or potato starch for dusting
1 egg, beaten, for brushing

FOR THE FRUIT FILLING
250g raspberries
Grated zest of 1 unwaxed lemon
40g light muscovado sugar, to taste
2 tsp cornflour, blended to a paste with 1 tbsp water

FOR THE FRANGIPANE
100g ground almonds
40g potato starch (or an extra 25g ground almonds)
1 tsp gluten free baking powder
100g salted butter, softened
100g light muscovado sugar
Lemon zest
2 large eggs

FOR THE TOPPING
20g flaked almonds

EQUIPMENT
23cm loose-bottomed flan tin

METHOD
Make the pastry by combining all of the dry ingredients into your mixing bowl, once whisked together add in the butter, followed by a beaten egg and a splash of water into the breadcrumb mixture (toss it until it starts to clump together).
Knead your mixture into a dough, wrap it in some baking parchment and place into the fridge to chill for at least an hour.
Once chilled, roll out the pastry, lay it in the greased tin and prick the base with a fork. Trim off the excess pastry, then cover it with parchment paper and pour in some baking beans. Bake ‘blind’ for 10 minutes, remove the parchment and beans, brush the base with the whisked egg, and return to the oven for another 5 minutes until golden and cooked through.
For the fruit filling, put the raspberries, lemon zest and sugar into a small pan and cook until the juices have run and started to reduce a little, 10 minutes or so. Add the cornflour paste and cook, stirring, until thickened. Set aside to cool.
Make the frangipane by combining all the ingredients for it in one bowl, mixing until light and fluffy.
Layer the fruit, then the frangipane on top of your baked pastry case, and top the lot with some flaked almonds. Bake for 50 minutes at 180°C/Fan 160°C/Gas 4, until a skewer inserted into the frangipane comes out clean. Serve warm, with cream if you like!

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