Bakewell Tart

 Blackberry Bakewell Tart

Inspired by BBC's British Bake Off

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

 

Sorry about the late posting of this!, I haven't been that great and well a little slack.

But here it is.... Not quite how i would have liked it to turn out but it was tasty

and my dad loved it so everything was good.

Ingredients:

Bakewell Tart Shell:

3oz Almond Flour

2.5oz Raw Cashews

1oz Buckwheat Flour

3 Tbls Pure Butter

1.5 oz Unrefined Sugar

1/4 Tsp Baking Powder

1/2 Tsp Xanthan Gum

Jam:

1Tbls Unrefined Sugar

3oz blackberries (frozen or not)

Filling:

3oz Pure Butter

3oz Unrefined Sugar

2 Tsp Ground Linseeds Heaped

6 Tsp Hot Water

5oz Ground Almond

1/2 Tsp Baking Powder

Topping:

Flaked Almonds (silly me forgot to buy them!)

First soak the cashews for 2 hours covering them with boiling water.

Next add the Pure Butter, Buckwheat flour, sugar, Almond Flour, Xanthan Gum and baking powder to a bowl and mix untill everything is combined

Pop the cashews into the blender until they are lovely and pureed.

Add the cashews to the mixture and fold together making a nice ball.

Wrap the pastry in cling film and put it in the fridge whilst you make the filling.

 Cream the sugar and the pure together.

Then add the ground almonds and mix that in too

Boil the kettle and to the ground linseeds in a seperate little dish add your 6 Tsp hot water, mix that together and leave to cool.

 Stir the linseed mixture again and add it to the sugar, pure and ground almonds to make a sticky mess.

Next add the baking powder and mix together.

Leave to one side.

Now you can get your pastry back out of the fridge

Dont play with it too much or it will get quite sticky.

 The best way to line the dish i found was to just get in there with your hands and poke and prod with your fingers to fill all the cracks untill the dish has been filled like the photo on the left.

When you have finished or your little one has finished.

Put a layer of tin foil over your pastry and add your clay baking beans ontop.

At Gas mark 5 or 375F  for about 4 minutes

The shell should be slightly crispy in the middle.

 (I love this photo so deliciously red!)

Put your blackberries into your pan along with the sugar.
On a medium to high heat stir whilst they boil down.

When the berries are just about soft enough i squish them against the side of the pan when you have done this let it boil for about half a minute, then turn the heat off.

You can now put together your bakewell tart.

Smear the jam onto the bottom on the shell.

 Next spoon in your filling.

You can then add your flaked almonds onto the top of your tart.

Put it in the oven for 10 minutes on Gas mark 5 still 375F

Cover your tart with foil so that the edges of your shell do not catch and pop it in for a further 10-15 minutes.

When it comes out it will have a lovely golden crust.

Leave your tart to set and cool down before completing.







For the finishing touches use billingtons unrefined powdered sugar icing, this isn't bright white like the refined brands it is more milky coffee in colour.

Pour 1oz of icing sugar into a bowl.

Then add a drop at a time some water to your icing to make sure you get the right consistency.


British Bake Off said a rough zig zag pattern I think i managed a very rough looking pattern there.

And for decorative purposes pop a whole almond into the middle of your tart.
Hope you enjoy it!

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