Gluten Free Blackberry Bakewell Tart

14 Jul

I’ve wanted to try this recipe since September when my father & I picked the wild blackberries but for some reason I hadn’t got round to making it.
So when last week I was in need of cake & had left over pastry from the pecan pie, I thought I know what I will make and here it is …

Gluten Free Blackberry Bakewell Tart

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GF Short Crust Pastry. (see previous posts on pastry)

1 tbsp Gluten Free Plain Flour, Plus Extra For Dusting.

100g (4oz) Unsalted Butter.

100g (4oz) Caster Sugar.

1 Large Egg.

100g (4oz) Ground Almonds.

230g of Blackberries.

25g (1oz) Flaked Almonds.

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Pre-heat the oven to 200’c/180’c Fan Assessed/Gas Mark 6.

Dust work surface with flour and roll pastry to line a 20inch loose bottom flan tin. Chill while you make the filling.

For the Filling:

Beat together the butter, caster sugar, egg, ground almonds and plain flour.

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Sprinkle the Blackberries into the chilled flan case.

Pour the filling mixture over the berries.

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Sprinkle with the flaked almonds.

Bake for 20-30 minutes until lightly golden.

Remove from tin to serve.

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My tart is slightly darker than lightly golden I forgot it was in the oven, but it was saved just in time!

This was so easy to make and definitely one I will be making again.

S

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