Gluten-free Bakewell Tart

June 3, 2020Janine
Bakewell Tart

Prep time: 25 minutes

Cook time: 1 hour

Serves: 6-8 slices

Bakewell Tart

The Bakewell Tart originates from England where it has evolved over time to its current form – a gorgeous crispy shortbread base, lined with a layer of raspberry jam, filled with a generous frangipani almond layer and topped with almond flakes. It is luscious, fluffy and delicate, and such a delight to eat. We like to serve it with extra jam on the side for some extra zing.

I have always been a fan of the Frangipani Tart, but it is elevated with the layer of raspberry jam that kisses the base. This particular recipe uses sugar-free chia raspberry jam. We also use grain-free ingredients for both the tart case and the Frangipani filling, in fact making it a Keto dessert and super low carbs. What a bonus!

A little history

Bakewell Pudding

There’s no evidence that the Bakewell Tart as we know it today was created in Bakewell. It is, in fact, a variation on the Bakewell Pudding, which was created in the town. The story goes that Mrs Greaves, the landlord of the White Horse Inn, left instructions to her cook to make a jam tart. Instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart. When cooked, it sets like egg custard, and the resulting pudding proved very popular with visitors to the inn.

The exact date of the pudding’s creation is unknown. It was thought that it was invented in 1820, but as the inn was demolished in 1805, this was impossible.

Evolution of the Bakewell Tart

Bakewell Tart came later in the 1900s, where the almond egg custard was replaced with frangipane, an Italian filling made with ground almonds, eggs, butter, and sugar. Bakewell Tarts are often topped with flaked almonds and a light dusting of confectioner’s sugar.

A further change to the recipe sees the flaked almonds replaced with glacé sugar paste. When topped with half a candied cherry, the Bakewell Tart is then known as a Cherry Bakewell. Cherry Bakewells are usually small, designed as individual portions. Bakewell Tarts, on the other hand, are generally 8-9 inches across and designed to be shared in slices.


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Print Recipe

Bakewell Tart

  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 6 minutes
  • Serves: 6-8 slices

A gluten free version of the proper bakewell tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds.


Tart Shell

  • 1 3/4 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 tsp Xantan Gum
  • 1/4 cup Coconut Oil, (or dairy free butter)
  • 1 Egg (we recommend organic or free range)
  • Pinch Salt

Chia jam

  • 220g Frozen Raspberries
  • 1/8 cup Chia Seeds
  • 1 Tbs Sweetner , (erythritol or xylitol)

Frangipane filling

  • 170g Dairy free butter softened
  • 3/4 cup Sweetener (xylitol or similar) , Or use maple syrup but not honey
  • 3 Organic Eggs
  • 1 3/4 cup Almond Flour
  • 2 Tbs Coconut Flour
  • 1 tsp Almond extract
  • 1/2 cup Chia Raspberry Jam
  • 1/4 cup Sliced Almonds


  • 1)

    Grease a large round or long rectangle tart tin.

  • 2)

    Heat your oven to 180 degrees celsius or 360 degrees Fahrenheit fan-forced oven or 320F/160C in a convection oven.

  • 3)

    In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin.

  • 4)

    Blind bake for 15 minutes or until crust is golden brown.

    Tips for blind-baking:  weigh down the pie crust with something so it doesn’t puff up in the centre or shrink down the sides. Carefully line the pie dough with baking paper first, then add some weight. You can purchase special pie weights or you can use dry beans.

    Transfer to a wire rack and let it cool while you’re preparing the filling.

  • 5)

    In the mixer, beat the softened butter and caster sugar until the mixture whitens and becomes a little firm.

  • 6)

    Mix in the eggs one by one, then fold in the flour, almond powder and bitter almond extract.

Assemble and bake

  • 1)

    Preheat your convection oven to 180 degrees celsius.

  • 2)

    Cover the bottom of the pie with the jam.

  • 3)

    Spread the frangipane over with a spatula, paying attention not to mix with the jam, it should sit on top of the jam.

  • 4)

    Smooth the top then sprinkle with the sliced almonds.

  • 5)

    Bake the pie for 40 minutes or until the filling has risen and is golden brown.

  • 6)

    Allow the pie to cool completely before un-moulding and serving.

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