Freefrom Egg-free and Nut-free Second Cousin to a Bakewell Tart
Egg, gluten, nightshade, nut, peanut, sesame & wheat free; can be lactose, milk or soya free
As with quiche, it is not possible to make a true Bakewell tart without eggs and ground almonds. However, the ground pine nuts do make a good alternative to almonds - and although the filling does not taste much like Bakewell tart filling, it does taste jolly nice!
- 200g / 7 oz flour -
you can use your own favourite gluten-free flour, a proprietary mix such as Doves Farm or 100g / 3½ oz gram flour with 100g / 3½ oz rice flour - well sifted
- 100g / 3½ oz butter or dairy-free spread - we used PURE
- 40-50ml (3-4 tbsp) ice cold water
- 4 tbsp jam (jelly) of your choice
- 200g / 7 oz pine nuts
- 40g / 1½ oz cornflour (cornstarch)
- 200ml / scant 1 cup cow, goat, sheep, soya or rice milk
- 25g / 1 oz muscovado sugar (raw sugar)
- zest and juice of 2 large lemons
- Put the flour in a food processor with the butter or spread and whizz till it has the texture of breadcrumbs.
- Add the water and whizz again briefly. Remove from the processor, roll into a ball, wrap in clingfilm (plastic wrap) and chill for 15 minutes.
- Meanwhile heat the oven to 180C/350F/Gas Mark 4.
- Roll out the pastry and line a 15cm flan dish (6 " tart pan). If the pastry crumbles just use pieces to patch.
- Line with greaseproof paper (waxed paper), weight with beans and bake blind for 15 minutes.
- Remove the beans and paper and return to the oven for a further 10-15 minutes or until the pastry is crisp.
- Meanwhile, grind the pine nuts in a food processor until they are roughly the texture of ground almonds.
- Put the cornflour (cornstarch) in a saucepan, stir in the milk gradually, keeping it smooth, then heat, stirring continuously, until the sauce thickens. Cook for a minute or two.
- Add the sugar and the lemon zest and juice, mix well then add all but a tablespoonful of the pine nuts. Mix thoroughly.
- Spread the jam (jelly) over the base of the pastry case (tart shell) then spoon in the filling.
- Roast the remaining pine nuts in a dry frying pan or under a grill, taking care that they do not burn.
- When lightly browned, allow to cool then sprinkle over the tart.
- Allow the tart to cool completely before serving.
Serves 6 - per portion
555cals - 9g protein
38g total fat - 11g sat / 11g mono / 15g poly
46g carbohydrate of which 14g sugar
2g fibre - 125mg sodium / 0.3g salt
Good Source of: Vitamins B1, magnesium, iron, copper & zinc
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