Gluten and Dairy Free Pear and Raspberry Bakewell Tart

serves / makes 8
20 prep time
60 mins cooking time


For the pastry:

  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the filling:

  • 150g caster sugar
  • 150g dairy free spread
  • 150g ground almonds
  • 1 egg
  • 2 tablespoons raspberry jam
  • 2 pears, peeled, cored and halved
  • handful of raspberries



  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven
  10. Make the filling by whisking together the caster sugar and dairy free spread
  11. Beat in the egg and then fold in the ground almonds
  12. Spread the bottom of the pastry case with the raspberry jam
  13. Top with the cake batter and then top with the pears and raspberries
  14. Return to the oven for 40 minutes
  15. Remove from the oven and allow to cool completely before slicing