Gluten Free Cherry and Almond Bakewell Tarts
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
12
- For the pastry
- 1 cup Rice flour
- 0.333 cup Almond flour
- ½ cup Corn starch
- 2 tsps sugar
- 1 pinch salt
- ½ cup unsalted butter (diced)
- 1 egg (beaten)
- 1 Tbsp chilled water
- For the filling
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg (beaten)
- ¾ cup Almond flour
- 1 unwaxed lemon (finely grated zest)
- Raspberry jam
- 1 cup sliced almonds
Preparation steps
1.
For the pastry: put the rice flour, almonds, cornflour, sugar, butter and salt into a food processor and process until the mixture resembles breadcrumbs. Add the egg and pulse until blended. Add just enough cold water until the dough comes together. Form into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan)350°F gas 4. Lightly grease 12 muffin tins.
3.
Roll out the pastry on a lightly floured surface and cut out rounds to line the tins.
4.
For the filling: put 1 teaspoon jam in each pastry case.
5.
Beat the butter and sugar until light. Beat in the egg and almonds until blended, then stir in the lemon zest.
6.
Spoon the filling on top of the jam and sprinkle with flaked almonds. Bake for 25-30 minutes until golden and springy to the touch. Leave to cool in the tin.
7.
For the topping: whisk the cream until thick and spoon on top of each tart. Decorate each tart with a cherry and an almond.
