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I’ve been trying to spend my time during lockdown making some classic bakes I really miss – and it’s made me so happy to perfect these gluten free Bakewell tarts!
These cute little gluten free cherry Bakewells make such a lovely addition to an afternoon tea or picnic spread.
They’re an absolute classic with a buttery shortcrust pastry, filled with jam and frangipane and topped with thick white icing and a glacé cherry on top.
And the best thing? These gluten free Bakewell tarts are actually super easy to make!
An easy gluten free baking project
If you’re thinking of making these, don’t be put off by the fact you have to make gluten free pastry and frangipane.
Both of these take minimal time and effort to make – and aside from the chilling time for the pastry, you’ll be tucking into these gluten free Bakewell tarts in no time!
Of course, you can make a big version of these too, like I have done in this gluten free Bakewell tart recipe. However, I love how dinky these little classic ones are!
They remind me of the gluten free cherry Bakewells you used to be able to get in Costa Coffee back in the good ol’ days when everything was open – sigh.
But trust me, the gratification you’ll get from making these when you see just how easy they are is truly worth it!
How to make gluten free cherry Bakewells
There are three parts to this recipe: the pastry, the frangipane and the icing. All three are easy to make so while this recipe looks quite long, it’s actually deceptively simple.
The full recipe is down below, but to make my gluten free Bakewell tarts, you’ll need the following:
For the gluten free pastry:
- 170g gluten free plain flour
- 1 tsp xanthan gum
- 1/2 tbsp caster sugar
- 110g unsalted butter (cubed)
- 1 medium egg
- 1 tsp cold water
For the gluten free frangipane filling:
- 80g unsalted butter (softened)
- 80g caster sugar
- 80g ground almonds
- 1 tbsp gluten free plain flour
- 1 medium egg
- 1 tsp almond extract
- 6 tsp raspberry jam
For the icing:
- 200g icing sugar
- 2 tbsp cold water
- 12 glacé cherries
The premise is simple: make the pastry and chill it. While it’s chilling, preheat your oven and make the frangipane. Construct the Bakewell tarts and bake them, then cool and ice them. Simple.
Most of the ingredients are basic baking essentials and hopefully you’ll either have most of them or will be able to get hold of them relatively easily!
Tips for making these gluten free Bakewell tarts
To make the best gluten free cherry Bakewells, there are just a few pointers that will help you out.
For starters, when making the gluten free pastry, you want to make sure the butter and your hands are as cold as possible.
If you end up with hot hands a lot of the time, run them under some cold water and dry them off before the first stage of pastry making. This will stop them getting too sticky.
Don’t worry if you overfill the tarts – icing can cover a multitude of sins!
Oh, and before you fill the tarts, make sure you prick the bottom of the pastry with a fork too, otherwise they make get air bubbles in, like this picture below. Not a big problem, but it just keeps them neater.
My gluten free Bakewell tarts recipe
So here it is, the recipe for my gluten free Bakewell tarts. I really hope you love it as much as I do!
This recipe makes enough for 12 gluten free cherry Bakewells in a standard cupcake tin. They’ll keep for up to 5 days in an airtight container once baked.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten Free Cherry Bakewell Tarts
These Gluten Free Bakewell Tarts are a nice easy gluten free bake! Buttery shortcrust pastry filled with jam and frangipane, topped with icing and a cherry. My Gluten Free Cherry Bakewells make a lovely treat for afternoon tea.
Ingredients
For the pastry:
- 170g gluten free plain flour
- 1 tsp xanthan gum
- 1/2 tbsp caster sugar
- 110g unsalted butter (cubed)
- 1 medium egg
- 1 tsp cold water
For the filling:
- 80g unsalted butter (softened)
- 80g caster sugar
- 80g ground almonds
- 1 tbsp gluten free plain flour
- 1 medium egg
- 1 tsp almond extract
- 6 tsp raspberry jam
For the icing:
- 200g icing sugar
- 2 tbsp cold water
- 12 glacé cherries
Instructions
To make the pastry:
- Add the flour, xanthan gum and sugar to a large mixing bowl and stir to mix together. Next add the cubed butter and use your fingers and thumbs to 'rub' the mix together until it forms a breadcrumb-like consistency.
- Crack the egg into a mug and add the cold water. Whisk lightly to combine and then pour into your mixing bowl. Use a fork to 'mush' the mixture together until it starts to form together into a sticky dough.
- Use your hands to bring the dough together into a smooth ball. Wrap in clingfilm and refrigerate for at least 30 minutes - do NOT skip this step!
To make the frangipane:
- While your pastry is chilling you can make the frangipane. Add all the ingredients (except the jam) to a large mixing bowl and beat with an electric whisk until fully combined into a thick batter.
To assemble:
- Pre-heat the oven to 180'C / Fan 160'C / Gas 4. Remove the pastry from the fridge. Flatten the ball of pastry between your hands a little and then place between two sheets of clingfilm. Roll to around 5mm thick.
- Using a pastry cutter, cut 12 circles from the pastry and place them into a 12-hole muffin tin. You can easily re-roll the pastry if needed to get enough circles.
- Prick the bottom of each case with a fork - this will stop it 'bubbling' up during baking. Spread half a teaspoon of jam on the bottom of each pastry case.
- Fill each case around two-thirds full with the frangipane mix - around 1.5 tsp per Bakewell. Place in the oven and bake for 20-22 minutes until the frangipane is well-risen and golden on top. A skewer in the centre should come out clean.
- Remove from the oven and cool completely on a cooling rack before removing from the tin.
- Once the Bakewell tarts have cooled, it's time to decorate! Mix the icing sugar and cold water until it forms a thick, white paste. Smooth the icing on top of the Bakewell tarts, top with a glacé cherry and leave to set for 10-15 minutes before eating.
Notes
- These Bakewell tarts will keep in an airtight container for up to 5 days. They can also be frozen, though I'd recommend doing this before icing them and then ice once defrosted.
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Nutrition Information:
Yield:
12Serving Size:
1 Bakewell tartAmount Per Serving: Calories: 327Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 47mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 4g
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Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- The BEST gluten free baked doughnuts
- Yeast and gluten free soda bread recipe
- Gluten free fairy cakes recipe (with egg free option)
- Basic gluten free triple chocolate brownies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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