Gluten Free Mini Bakewell Tarts for 2 - #GBBOGlutenFree

Tuesday, September 27, 2016

You'll love this super quick, gluten free version of classic British Bakewell tarts!
Gluten Free Mini Bakewell Tarts #GBBOGlutenFree | Anyonita Nibbles
Yield: 2 mini tarts
Prep time:
Cook time:

Gluten Free Bakewell Tarts

Okay, so these aren't exactly authentic Bakewells. They're more Fakewell tarts; but they're incredibly delicious! I love a good Bakewell,whether it's the authentic way with flaked almonds instead of icing sugar or whether it's the commercial way with globs of icing sugar and a plump, candied cherry or whether it's Mary Berry's controversial recipe. Did you guys see how much hate she got from die-hard bakers? Sheesh!

Still, if Mary Berry got shtick for topping her tart with feathered icing, then I'm going to get shtick, too; because my tart doesn't even feature a traditional shortcrust pastry. Instead, I've kept it gluten free with a safe biscuit base (which adds to the fun, I think)!

I've even drastically cut the recipe because with all these Great British Bake Off Technical Challenges, my family and I have been eating entirely too much dessert. So this recipe yields only two mini Bakewell tarts. Although, you'll have enough frangipane leftover to make two more tarts. You could do like I did: top it with some sliced apple and bake it or wrap it in cling film and freeze it until you're ready to use it. Whether you use it now or later, it'll be delicious and it'll make one pretty fine tart!

Mini GlutenFree Bakewell Tarts for 2 | Anyonita Nibbles


For the biscuit base
20 grams ground almonds
40 grams butter, melted
60 grams gluten free digestives or graham crackers, crushed

For the frangipane filling
1 teaspoon almond extract
1 egg, beaten
2 tablespoons raspberry jam
100 grams butter
100 grams caster sugar
100 grams ground almonds

For the icing
2 tablespoons water
200 grams icing sugar / confectioner's sugar
pink gel food colouring

Need a conversion? Use this handy chart.

Gluten Free Mini Bakewell Tarts


Gluten Free Mini Bakewell Tarts #GBBOGlutenFree | Anyonita Nibbles
  1. Preheat the oven to 180c / 350f.
  2. Blitz the gluten free digestives in a food processor until they form a coarse crumb. Tip into a bowl and combine with the melted butter. Press the biscuit base into two mini tart cases and refrigerate.
  3. Prepare the frangipane by creaming together the butter and the caster sugar until pale and fluffy. Mix in the ground almonds, almond extract and half of the beaten egg until well mixed and a batter is formed. 
  4. Remove the mini tarts from the refrigerator and spread each tart with at least a tablespoon of raspberry jam.
  5. Top the jam with the frangipane filling, smoothing any lumps in the surface.
  6. Bake in the middle of the oven for 15 to 20 minutes, or until the frangipane is set and golden and a toothpick inserted into the centre comes out clean.
  7. While the tart bakes, prepare the icing by combining the icing sugar with water. Ensure that the icing is thick and a good consistency. 
  8. Allow the tarts to cool before topping with the white icing. Once both tarts are iced, add a few drops of pink food colouring to the left over icing and mix well. Spoon the pink icing into a piping bag and pipe parallel lines over each of the tarts. Drag a toothpick through each line to create the feathered look and serve the tarts either warm or room temperature.
  9. If you have any leftover frangipane (you most likely will), you can continue to make tarts or freeze it for later.
Gluten Free Mini Bakewell Tart with Biscuit Base | Anyonita Nibbles

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