Coeliac Awareness Week Recipe Gluten Free Cherry Bakewell Tart

"Our Coeliac Awareness Week day 6 dish is a classic British dessert. This almond and jam plate of goodness originated in the Derbyshire Dales, and inspired the popular mini cherry bakewells that include a layer of fondant icing. This Gluten Free Bakewell Tart recipe is a combination of the two, and is made with our very own Gluten Free Vanilla Sponge mix. It will serve 12-16 people.

Ingredients:

• For the Pastry:
  • 150g buckwheat flour
  • 50g ground almonds
  • 50g caster sugar
  • 100g butter
  • 1 egg

• For the Jam Layer:
  • 3 tbsp raspberry jam

• For the Sponge:
  • 1 Delicious Alchemy Gluten Free Vanilla Sponge Mix
  • 180g softened butter
  • 3 large eggs
  • 70g ground almonds
  • 1 teaspoon almond essence

• For the Icing:
  • 150g icing sugar
  • 4 tbsp cold water
  • Handful of glacier cherries

• 1 24cm tart tin
• 1 rolling pin
• Baking parchment
• Baking beans / rice
• 1 pan
• 1 bowl

1. Prepare the pastry by adding the flour, almonds and sugar to a bowl
2. Rub in the butter until it resembles a crumble mix and then add the egg. Combine with a spatula/spoon until you have a soft ball of dough
3. Wrap the dough in cling film and refrigerate for half an hour
4. Remove the dough from the fridge and place it between two sheets of cling film. Roll it out with a rolling pin until it is slightly larger than the tart tin and a similar width to a pound coin
5. Use the cling film to help transfer the pastry into the tart tin (remembering to ensure you don't line the tin with it!) and press the pastry into the sides of the tin so it is snug
6. Remove any excess pastry that is hanging over the outer edges of the tart tin, line the tin with baking parchment and pour in your baking beans/rice
7. Place the tart tin in the fridge for 30 minutes and pre heat the oven to gas mark 4 / 180 ͦC / 160 ͦC for fan assisted ovens
8. Bake the pastry in the oven (with the beans/rice) for 15 minutes
9. Remove the pastry from the oven and place in the fridge for 30 mins
10. Remove the baking beans/rice from the tart tin
11. Add the raspberry jam to a pan and place on a low heat. Reduce the jam until it is of pouring consistency and pour over the pastry, then put it back in the fridge for another half an hour
12. Prepare the sponge mix by adding the almonds to the mix. Rub/cream in the butter and then stir in the almond essence and eggs.
13. Add the sponge mix to the pastry and cook for 40-50 minutes at gas mark 4 / 180 ͦC / 160 ͦC for fan assisted ovens
14. Leave the bakewell to cool (this should take over an hour)
15. Neaten up the pastry edges with a sharp knife (if needed)
16. Mix the icing sugar and water until you have a thick yet moveable icing and spread across the top of the bakewell. Decorate with the glacier cherries
17. Leave the icing to set (approx 10-15 minutes though this may be longer if your kitchen is still hot from the oven), slice and serve

Info: The name buckwheat is quite deceptive, it sounds as though you shouldn't be allowed it on a gluten free diet but it doesn't actually contain any gluten."