Bakewell Tart {gluten free}

Instructions

1. To make the pastry measure the flour into a medium bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water mixing to form a soft dough. Form into a disc, wrap in plastic wrap and refrigerate for one hour. This stops it from breaking apart when rolling.
2. Preheat the oven to 200 degrees Celsius (180 degrees fan force). Roll out the dough on a lightly gluten free floured surface and use to line a 20cm flan tin. Smooth the edges, line with baking paper and fill with baking beans or rice. Bake for 15 minutes in the oven. Then remove the baking paper and beans or rice and bake for a further five minutes to dry out the base.
3. To make the filling in a medium bowl, of an electric mixer with a paddle attachment or with an electric hand mixer, cream together the butter and sugar, until light and fluffy. Gradually add the eggs one at a time, then the ground almonds, vanilla, gluten free plain flour, pinch of salt and amaretto (if using). Keep mixing until smooth.
4. To assemble spread the base of the flan with the raspberry jam. Dollop the frangipane filling on top of the jam and using a knife smooth over the top. Scatter over the flaked almonds and bake for 40-45 minutes or until the filling is firm and golden. If you’re unsure check with a skewer inserted in the middle. Let the tart cool slightly before turning onto a serving plate. Top with fresh raspberries and dust with icing sugar. Enjoy!