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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Alqama King
[email protected]I made this tart for my family and they all loved it! The crust was flaky and the filling was creamy and smooth. I highly recommend this recipe.
Gacha Leeann
[email protected]This tart is a perfect combination of sweet and tart. The almond flavor is subtle but really shines through. I will definitely be making this again!
jonshan jonshan
[email protected]I'm always looking for new gluten-free recipes, and this tart definitely fits the bill. It's a delicious and easy-to-make dessert that everyone will enjoy.
Hellen Mushemeza
[email protected]This tart was a great way to use up some leftover rice flour. It was easy to make and turned out delicious!
Emanueli Nassari
[email protected]Would not recommend.
Md Mahidi
[email protected]5 stars!
zade allen
[email protected]This tart was a disaster! The crust was soggy and the filling was runny. I'm not sure what went wrong, but I won't be making this recipe again.
Mervat Amarat
[email protected]I found this tart to be a bit bland. The crust was dry and crumbly, and the filling was lacking in flavor.
Dylan Corrigan
[email protected]This tart was a bit too sweet for my taste, but overall it was still pretty good. The crust was nice and flaky, and the filling was creamy and smooth.
Kedembittle Aychluhem
[email protected]I've made this tart several times now and it's always a hit. The crust is so easy to make and the filling is creamy and delicious. I love that it's gluten-free too, so I can enjoy it without feeling guilty.
Dieozyoc Wudo
[email protected]I'm not a huge fan of Bakewell tarts, but I have to say, this one was pretty good. The crust was nice and crisp, and the filling was creamy and flavorful. I especially liked the hint of almond extract.
Zakir Choudhary
[email protected]This tart was a bit more time-consuming to make than I expected, but it was worth the effort. The crust was flaky and buttery, and the filling was rich and decadent. I especially loved the combination of almond and raspberry flavors.
Susan Zulu
[email protected]I've never worked with rice flour before, but I was pleasantly surprised at how easy it was to use. The crust came together beautifully and baked up perfectly. The filling was also easy to make and had a lovely creamy texture. Overall, I'm really hap
khetsiwe motsa
[email protected]This Bakewell tart was an absolute delight! The rice flour crust was perfectly crisp and crumbly. The filling was creamy and flavorful, with just the right amount of sweetness. I especially loved the hint of almond extract - it really took the tart t