Val’s #Gluten Free Bakewell Tart/Mince Pie Pastry

Val, bless her heart, also sent in her fave bakewell tart recipe on the basis that she reckons the same pastry recipe would work for mince pies:

Pastry Recipe

3oz gram (chick pea) flour [Ed: watch cross-contamination]

2oz ground almonds [Ed: or other nuts eg pecans, hazelnuts]

2oz butter/margarine [Ed: Pure spread or butter OK if not dairy free]

½ oz caster sugar (optional, omit for savoury items)

beaten egg to bind

 8” loose-bottom flan tin


Bakewell filling

raspberry jam to cover the pastry base [Ed: watch no citric acid]

2oz butter/margarine   (cream butter and sugar together)

2oz caster sugar             

1 egg, beaten  (beat in gradually)

a few drops of almond essence  Ed: note that essences are usually alcohol-based. See here for more on this issue.]

3oz ground almonds [Ed: or other nuts]  (fold in gently)



  1. Heat oven to 170C or gas 4. Put a baking sheet larger than the flan tin in the oven.
  2. Place first four ingredients in a bowl/processor.
  3. Rub in fat or process lightly until like fine breadcrumbs.  Beware of over processing as the mixture may begin to stick together.
  4. Use beaten egg to bind together to form a smooth, but not sticky, dough.
  5. Flatten ball of dough and, using the fingers, press into the flan tin and up the sides, ensuring that it is evenly distributed.
  6. Bake blind with greaseproof paper/foil and [Ed:baking] beans on baking sheet for 10mins.
  7. Remove the paper/foil and beans and cook for a further 5 mins.
  8. Spread the jam over the pastry base.
  9. Place the almond sponge mixture on top covering the jam, taking the mix to the pastry edges.
  10. Place in oven and bake for approx 30mins until set and golden.
  11. Remove from oven and allow to cool.
  12. Place flan tin on top of an upturned bowl and ease the tin surround away.
  13. Either push a sharp knife underneath the base between the pastry and metal base to remove the latter or leave on the base to cool (in case it crumbles!).
  14. Serve sprinkled with sieved icing sugar.

NB If wanting to use this pastry shell for a cooked filling, suggest cooking for longer, about 5-10 mins depending upon your cooker and how you like your pastry.

Ok, enough now; I can’t take any more mouth-watering…!


5 thoughts on “Val’s #Gluten Free Bakewell Tart/Mince Pie Pastry

  1. ooo – thanks for this and the other posts. Given me good info for pastry for my mince pies. 🙂 But to be able to do bakewell tart too …. yummmm!

  2. Just made my first batch of Mince pies using this pastry. The only downside is they were so tasty that my family devoured them in one night! They liked the fact that the pastry doesn’t stick around the mouth like normal Gluten filled pastry. Looks like i’ll need to hide the next batch

    • How fab! I’m going to make some too today. Good luck with hiding the next batch then and thanks for letting us know how they worked out. Happy munching.

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