BAKEWELL TART WITH RICE FLOUR
Bakewell tart that doesn't use wheat flour. Use recipe for either a large tart or small individual tarts.
Provided by rachelcreative
Categories Dessert
Time 40m
Yield 16 small tarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin. You could use a larger tart dish or make around 16 individual small tarts.
- For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better).
- Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
- Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto).
- Line the pastry with strawberry jam (apricot jam also works well for a frangipane test) and pour the sponge mix over it into the pastry.
- Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts).
- The sponge will froth up as it cooks but this will settle once it's out of the oven.
Nutrition Facts : Calories 41.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 52.5, Carbohydrate 2.7, Sugar 1.6, Protein 0.5
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Dave Varabioff
[email protected]This tart is a delicious and unique dessert. I highly recommend it!
Roy Shuvo
[email protected]This tart is the perfect combination of sweet and tart. It's the perfect dessert for any occasion.
Jonathan Khoury
[email protected]I love that this tart is gluten-free. It means that I can enjoy it without feeling guilty.
Ebyhenty MUSIC
[email protected]This tart is so easy to make and it's always a hit with my family and friends.
Leon Brattaker Melb√∏
[email protected]I've made this tart several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
KSHITIJ VLOG 31
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive dessert.
Alishba Kkh
[email protected]I made this tart for a potluck and it was a huge hit. Everyone loved the unique flavor of the rice flour crust.
Sargam Shrestha
[email protected]This tart is a great way to use up leftover rice flour. It's also a delicious and easy dessert to make.
Samson Ologolo
[email protected]I'm always looking for new gluten-free desserts to try, and this tart definitely didn't disappoint. It was easy to make and tasted amazing.
Isham Pabro
[email protected]This tart was delicious! I especially loved the almond frangipane filling.
Blessing Nelly
[email protected]I was a bit skeptical about using rice flour in a tart crust, but I was pleasantly surprised. The crust was crispy and held together well.
Jjiddan Adam
[email protected]I'm not a huge fan of Bakewell tarts, but I have to admit that this one was pretty good. The crust was nice and flaky, and the almond filling was rich and flavorful.
rita lama
[email protected]This is my new favorite Bakewell tart recipe! The rice flour crust is a great alternative to traditional flour, and the almond frangipane filling is divine.
Kaitlynn Hawkins
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was a big hit with my family and friends
Subhan ali Ursani
[email protected]I made this tart for a gluten-free friend, and they loved it! The crust was especially impressive - it was so flaky and buttery. I'll definitely be making this again.
Rattan Life styel
[email protected]This Bakewell tart with rice flour turned out fantastic! The gluten-free crust was flaky and delicious, and the almond frangipane filling was rich and flavorful. I'm so glad I tried this recipe.