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
- 250 g gluten free plain flour
- 60 g icing sugar
- 100 g dairy free spread
- 2 egg yolks
- 5 tbsp ice cold water
- 150 g caster sugar
- 150 g dairy free spread
- 150 g ground almonds
- 1 egg
- 2 tbsp raspberry jam
- 2 pears (peeled, cored and halved)
- 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 slicinggluten free dessert, dairy free dessert, - 2