Bakewell Tart
Sunday, August 15, 2010 at 04:22PM 
Well, this week is filled with big things for the Intolerant Gourmet. This Monday (the 16th) and Friday (the 20th) you can see me, The Intolerant Gourmet, cooking the first ever intolerance-friendly recipe on National TV! It was a real pleasure to take part in the show and most importantly, it was of great meaning for me to have the opportunity to bring increased awareness to the allergy and intolerance cause. When I started this blog back in October, it was simply a way for me to be able to share my joy and love of cooking for food intolerances and allergies. My love of cooking is as strong as ever, it has, however, become much more meaningful to me and the wonderful feedback I have received along the way has only compelled me to want to cook more!
Food Intolerances and allergies are becoming increasingly prevalent in today’s society. Although we cannot be absolutely sure of the numbers; it is estimated that one in four of us will develop some kind of intolerance at some point in our lives. For those who are already suffering from food intolerances (especially those who suffer from multiple sensitivities) day-to-day living and eating can pose more of a challenge than is necessary for a happy, healthy life. In my experience, the fundamental elements of living with food sensitivities are universal: frustration, illhealth, isolation and the desire to eat well again. My aim was for The Intolerant Gourmet to become an inspiring resource for anyone who has ever felt the loss and restriction that food sensitivities can bring.
Today, I am more focused and passionate than ever about proving that allergy-friendly food can taste amazing. Good food, love and laughter are the foundations for true happiness and should all be shared with, and among, loved ones and friends. Intolerance-friendly food should be no different and I hope that in some way I can help this to be the case. My Bakewell Tart is testament to that ethos: delicious, delectable and perfect for sharing, I implore you to bake one of these beauties. The smell alone will have people flocking to your kitchen! Included in the recipe is my failsafe guide to making allergy-friendly pastry. Often a real problem to prepare, I promise you that once you have tried this method you will never look back. So go ahead, make this true British classic and take a peek at me baking my heart out on ITV!
You can find this recipe and many more on the wonderful Cybele Pascal's Allergy-Free site.
You will need a 23cm tart tin with removable base for this recipe; John Lewis sells the best satin-based version.
BAKEWELL TART
Makes 1 large tart and Serves 12
For the pastry
230g/8oz Doves Farm Gluten Free Plain Flour
60g/2oz butter replacement - Pure Sunflower Spread
60g/2oz vegetable shortening - Trex
½ tsp xantham gum
2 – 3 tbsp cold water
For the jam
150g raspberries
1½ tbsp golden caster sugar
For the filling
150g/5½oz butter replacement - Pure Sunflower Spread
150g/5½oz golden caster sugar
200g/7oz ground almonds
100g/3½ oz ground rice
2 eggs – 2 heaped tsp Orgran Egg Replacer whisked with 4 tbsp water
A few drops of almond extract
A large handful of flaked almonds
Preheat the oven to 190c (170c Fan). Place the flour, xantham gum, butter replacement and vegetable fat in the food processor and blitz until the mixture is of a breadcrumb like consistency. Tip in the cold water, tablespoon by tablespoon, blending as you go, until the mixture begins to form a dough, or the breadcrumbs begin to stick together. Turn the mixture in to a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead for around 3 minutes, until smooth and elastic to your touch. Wrap the pastry in clingfilm and leave in the fridge while you prepare the filling.
Next, prepare the jam. Place the raspberries and caster sugar into a small pan. Heat gently and allow the berries to slowly break down and reduce into a jammy consistency, then leave to cool. Cream the butter and sugar together until pale and fluffy. Add the egg replacement, bit by bit, stirring as you go until fully combined. Stir in the ground rice, ground almonds and almond extract.
Remove the pastry from the fridge, shape with your hands in to an even ball and lay the pastry between two large layers of clingfilm. Roll the pastry out to size - always ensuring that the pastry becomes no thinner than 2 -3mm - peel off the uppermost layer of clingfilm and turn the pastry in to its tin. Fit the pastry to its casing, gently filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips. Spread the base with the raspberry jam and then carefully cover the jam with the almond filling. Scatter over the flaked almonds and bake in the oven for 35 – 40 minutes or until golden on top.
Reader Comments (11)
This really is a fantastic tart, and I'm very happy that Pippa's now sharing the recipe so I can make it myself :-)
This is better than any other I have tasted. Fabulous and free from everything that annoys my tummy. It's out of the oven and gone within 10 seconds !
Wonderful dessert for my ladies, thank you
Love this so much, the delicate flavours work so well together and to make this intoletant free is genius. Thankyou
Bakewell has always been my ultimate favourite cake / dessert. Now I can have it again and so delicious
This is such an amazing pud; light, melt in the mouth texture, delicious flavour and totally allergy free. What an achievement. Fantastic
That is a perfect Bakewell Tart!!! Stunning baking Pippa!
I'm so happy and excited for you! What a coup! Keep spreading the word out there for all us InTolerants!!!!!
I never thought I'd be able to eat a bakewell tart again but this looks like the real deal! I am completely in awe of your culinary genius and can't wait to see you on tv tonight!
Wow, thank you so much everyone for your lovely comments. I hope you all enjoy the tart! x
Hi Pippa
Just seen you on itv catch up cooking your bakewell tart, it looked lovely and we are so pleased you won! You must be very proud of yourself after the comments from the judges.
Well done!
Kathryn (Loynes!)
xxx