Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys raspberry bakewell tart traybake, gf df ef sf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is something that I’ve loved my entire life.

One of the most wonderful traditional Australian desserts found at bakeries everywhere. Easy No-Bake Mint Slice Traybake with a Biscuit Base, Easy Mint Filling, and a Delicious Chocolate Topping! This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser.

To get started with this recipe, we must first prepare a few components. You can cook vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Take 300 g gluten-free / plain flour
  2. Take 1/8 tsp xanthan gum
  3. Get 90 g light brown sugar
  4. Get 65 g ground almonds
  5. Prepare 190 g gold foil-wrapped Stork margarine block
  6. Take 150 g seedless raspberry jam
  7. Prepare 200 g fresh raspberries
  8. Prepare 125 g caster sugar
  9. Get 125 g Stork block as above
  10. Prepare 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
  11. Get 75 g plain / gluten-free flour
  12. Get 75 g ground almonds
  13. Make ready 1/2 tsp baking powder
  14. Make ready 1/2 tsp almond extract
  15. Get as needed flaked almonds for topping

It's easy to make and vegan. The perfect traybake for every Biscoff fan! Valentine's Day is only a few days away and everywhere Bakewell Tart - A sweet shortcrust pastry filled with raspberry jam, almond flavoured sponge, and topped with flaked almonds - a British classic dessert! "The Bakewell tart got me into baking. I live fairly close to Bakewell in the Peak District and would frequently take a visit there to stock up on the famous Once the pastry case has been removed from the oven, spread the raspberry jam evenly over the base - don't go right to the edge, but leave about.

Steps to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper
  2. Combine the flour, xanthan gum, almonds and sugar in a bowl
  3. Add the softened margarine and cut in until the mixture resembles crumbs
  4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden
  5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base
  6. Scatter the raspberries over and set aside
  7. In a clean bowl cream together the caster sugar and softened Stork
  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!
  9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top
  10. Let cool completely in the tin before slicing into squares or fingers
  11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving
  12. Will keep well in an airtight container for 2 - 3 days
  13. Serves 15 squares / 30 fingers

Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream. Slightly surprisingly then, this raspberry bakewell tart actually started life as my dad's invention. He wanted to create a bakewell tart at home. Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam.

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