Pear and Raspberry Bakewell Tart (Gluten Free, Dairy Free)

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.

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:

• Treat yourself with my Tiramisu (Gluten & Dairy Free)
• Go traditional with my Strawberry Trifle (Gluten & Dairy Free)
• Make a cheesecake with my recipe for Orange Cream Cheesecake (Gluten & Dairy Free)
• Have a pretty little pie with my Strawberry Galette (Gluten & Dairy Free)

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Pear and Raspberry Bakewell Tart (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Dessert Recipe Keys: Dairy Free Gluten Free Mixing

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

Servings

For the pastry:

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

For the filling:

• 150 grams caster sugar
• 150 grams dairy free spread
• 150 grams ground almonds
• 1 egg
• 2 tablespoons raspberry jam
• 2 pears (peeled, cored and halved)

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,