Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pear and Raspberry Bakewell Tart.

This recipe is testament to the fact that something really tasty can be put together from a vague idea and a few store cupboard items.  My parents were visiting for dinner and after a weekend away I hadn’t time to go food shopping.  After a bit of routing around in the cupboard I put this tart together for dessert.  It was a big hit with the parents so while it was a bit difficult to photograph I thought I would share the recipe with you all.

pear bakewell tart

Other Dessert Ideas

If you like this recipe for Gluten and Dairy Free Pear and Raspberry Bakewell Tart then you might like to try one of my other dessert recipes:

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Enjoy!

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Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 30 min Total Time 1 hr 50 mins Servings: 8 Best Season: Suitable throughout the year

Ingredients

For the pastry:

For the filling:

Instructions

  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

  14. Return to the oven for 40 minutes

  15. Remove from the oven and allow to cool completely before slicing

Keywords: gluten free dessert, dairy free dessert,
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