Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. A British Classic that normally uses cherries.. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipe by [email protected] Free-From Cookbook – Cookpad Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF [email protected] Free-From Cookbook Scotland A British Classic that normally uses cherries Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination.
I LOVE Bakewells, they're such a classic British bake and I've always considered them a bit of a treat! I am very prone to a Mr Kipling Bakewell tart, but there's something about making them from scratch that just makes them taste that little bit more special! I don't own a single Nigella book and am definitely rethinking that. You can have Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps. Here is how you cook it.
Ingredients of Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
- You need 300 g of gluten-free / plain flour.
- Prepare 1/8 tsp of xanthan gum.
- Prepare 90 g of light brown sugar.
- It’s 65 g of ground almonds.
- Prepare 190 g of gold foil-wrapped Stork margarine block.
- You need 150 g of seedless raspberry jam.
- It’s 200 g of fresh raspberries.
- Prepare 125 g of caster sugar.
- Prepare 125 g of Stork block as above.
- It’s 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
- You need 75 g of plain / gluten-free flour.
- You need 75 g of ground almonds.
- It’s 1/2 tsp of baking powder.
- It’s 1/2 tsp of almond extract.
- You need as needed of flaked almonds for topping.
I see an amazing recipe from her once a day. In a blender, pulse flour, sugar and butter until resembles bread crumbs. Tip out to a bowl and add vanilla, egg yolk and cold water. Knead lightly until it comes together to form a dough.
Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF step by step
- Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
- Combine the flour, xanthan gum, almonds and sugar in a bowl.
- Add the softened margarine and cut in until the mixture resembles crumbs.
- Press into the base of the baking tray and bake for 12 – 15 minutes until golden.
- Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
- Scatter the raspberries over and set aside.
- In a clean bowl cream together the caster sugar and softened Stork.
- Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!.
- Sprinkle some flaked almonds on top then bake for 35 – 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top.
- Let cool completely in the tin before slicing into squares or fingers.
- If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving.
- Will keep well in an airtight container for 2 – 3 days.
- Serves 15 squares / 30 fingers.
Take the classic bakewell tart recipe and make it into a tray bake in this recipe. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart. They are more like a Bakewell Tart, really. The Peanut Butter & Chocolate Squares had been the greatest success with Mr Traybakes and Little Miss Traybakes to date, but these Almond & Raspberry Slices were possibly even more successful!