Gluten Free Raspberry Bakewell Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    826
based on 1 ratings

A delicious bakewell tart that is gluten free. Once baked and cooled, drizzle with water icing and serve with cream or ice cream.

recipe updated May 17, 2023

Ingredients

  • Icing sugar icon
    Icing sugar
    100 g
  • Ground almonds icon
    Ground almonds
    325 g
  • Rice flour icon
    Rice flour
    300 g
  • Xanthan gum icon
    Xanthan gum
    1 teaspoon
  • Salt icon
    Salt
    2 pinches
  • Vanilla bean icon
    Vanilla bean
    2
  • Unsalted butter icon
    Unsalted butter
    375 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    250 g
  • Amaretto icon
    Amaretto
    1 tablespoon
  • Raspberry jam icon
    Raspberry jam
    300 g
  • Flaked almonds icon
    Flaked almonds
    30 g

Tools

  • kCook icon Oven
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Lightly floured surface
  • kCook icon Tart pan - 10.25 x 1"
  • kCook icon Piping bag
  • kCook icon Kcook bowl
  • kCook icon Work surface

Step preview

  1. Fit midi blade to kCook bowl
  2. Add icing sugar, ground almonds, rice flour, xanthan gum and salt to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Mix with filler cap fitted - 20 sec, speed 10
  6. Then add vanilla bean, unsalted butter and egg to the kCook bowl
  7. Mix with filler cap fitted - 1 min, speed 9
  8. Transfer content of kCook bowl to work surface
  9. Form into a ball
  10. Wrap with plastic wrap
  11. Chill in fridge - approx 45 min
  12. Clean kCook bowl
  13. Fit midi blade to kCook bowl
  14. Add unsalted butter and caster sugar to the kCook bowl
  15. Fit kCook bowl to kCook Multi
  16. Attach lid to kCook bowl with filler cap fitted
  17. Mix with filler cap fitted - 2 min, speed 7
  18. Then add egg to the kCook bowl
  19. Mix with filler cap fitted - 1 min, speed 7
  20. Then add ground almonds, vanilla bean, rice flour, salt and amaretto to the kCook bowl
  21. Mix with filler cap fitted - 2 min, speed 7
  22. Transfer content of kCook bowl to piping bag
  23. Chill in fridge and continue
  24. Grease a clean tart pan then set aside
  25. Transfer pastry to lightly floured surface
  26. Roll out until 1/8" (5mm) thick
  27. Transfer pastry to tart pan
  28. Press gently until covered
  29. Trim
  30. Freeze - approx 20 min
  31. Pre-heat oven - 170°C
  32. Spread with raspberry jam
  33. Pipe content of piping bag onto tart pan
  34. Scatter flaked almonds over the tart pan
  35. Bake - 45 min, 170°C
  36. Let cool
  37. Serve
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