Gluten-Free Raspberry Cherry Bakewell Tart

It’s sometimes so hard to create a gluten-free recipe, even when you simply substitute flours. This recipe, however, came out PERFECT the first try! I couldn’t be more proud. And on top of that, it tastes absolutely scrummy. 😉 I love putting almond into anything, it just enhances the flavor.

Our raspberry bush is absolutely bursting at the seams with fruit this year, and it was incredibly rewarding using our homegrown berries in a dessert! The cherries were fresh as well. Such a treat to use in-season fruit.

Hope you enjoy and happy baking!

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Gluten-Free Raspberry Cherry Bakewell Tart

Prep time: 2 H & 30 MCook time: 40 MinTotal time: 3 H & 10 M

A buttery gluten-free crust filled with jam and homemade frangipane, and topped with fresh cherries and raspberries. My new favorite summer dessert!

Ingredients

Crust

• 1/2 and 2 Tbs unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 large egg
• 1/3 cup almond flour
• 1/4 tsp salt
• 1 3/4 cups gluten-free flour (I love Bob's Red Mill Gluten Free 1-to-1 Baking Flour)

Filling

• 1/2 cup butter, room temperature
• Splash of vanilla
• Pinch of salt
• 1 cup almond flour
• 1 cup powdered sugar
• 1 Tbs gluten-free flour
• 1 large egg
• 1 Tbs dark rum
• 2-3 Tbs raspberry jam
• Fresh cherries
• Fresh raspberries

Instructions

Crust

1. In the bowl of a stand mixer, combine butter and powdered sugar with a paddle attachment.
2. Add egg, almond flour, and salt, mix until combined.
3. Add flour all at once and mix on low speed until just incorporated. When it comes together in a ball, STOP MIXING (the pastry will lose its short texture).
4. Divide the dough into two equal discs, wrap with plastic wrap, and place in the fridge to chill for at least two hours.
5. When the dough is chilled but still workable, take one half and quickly unwrap, dust with flour, and roll out on a lightly floured surface. Create a large circle big enough to fit in the bottom of your tart pan.
6. Carefully transfer dough into a 9-inch tart pan. Gently press the dough into place without stretching it, and use a rolling pin over the top to trim the edges. Prick the bottom with a fork and place in the fridge to chill while prepping the frangipane (about 30 minutes).

Filling and Baking

1. Combine all the dry ingredients into a medium bowl, set aside.
2. Beat butter, salt, and vanilla extract in a stand mixer with the paddle attachment. Add the almond flour mixture to the butter mixture and stir until just combined.
3. Add beaten egg, mixing until incorporated. Finally, add the rum and mix.
4. Preheat oven to 350F.
5. Spread jam over the bottom of the crust. Pour frangipane over the jam and spread out evenly. Press in the cherries (skin side down) and the raspberries in whatever decorative design you desire.
6. Bake for 40 minutes or until the crust is golden brown and a knife inserted into the frangipane comes out clean.
7. Place on a cooling rack and let sit until it has reached room temperature. ENJOY!! :D