Photo: Sorin Gheorghita
Gluten-free Bakewell tart recipe
10 ingredients
20 min + 40 min
8 people
openrecipes
Bakewell tart has always held a special place in my heart. I love the glorious combination of buttery almond filling, shortcrust pastry and sharply sweet raspberry jam.
Estimated Nutrition (whole recipe, rough)
671
Calories
18g
Protein
33g
Fat
80g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Spread | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quantity of gluten-free sweet Shortcrust Pastry
- 150 Pure Sunflower Spread (dairy-free margarine)
- g golden caster sugar
- 150 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
- g ground rice
- 2 ground almonds
- 100 almond extract
- g large handful of flaked almonds
- 200 fresh raspberries
- g golden caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes