Bakewell tart slices

Ingredients (makes 12)

Pastry base

  • 2 tbsp sunflower butter (or other dairy-free butter, you could also use coconut oil but it would completely change the taste)
  • 1/4 cup gluten free self-raising flour (I used Dove’s Farm)
  • 1 large egg
  • 1 tsp coconut sugar
  • Pinch each salt and vanilla 

Filling and topping

  • A few tbsp cherry jam (enough to spread over the pastry base, so will depend on size of tin used)
  • Handful dried cherries
  • Flaked almonds (to decorate)
  • 120g ground almonds
  • 1 large egg
  • Coconut sugar and vanilla to taste 
  • Few drops almond extract

Bake in the oven at 160°C for around 25 mins or until golden and set 

For the base, mix together the ingredients until you get a slightly crumbly dough – press this down into your tin and prick with a fork a few times (to prevent it rising too much during baking).  Bake for around 15 minutes at 180°C or until it begins to go slightly golden. 

Whilst the base is cooling, mix together the ground almonds, egg, vanilla, almond extract and coconut sugar – you may want to add a little almond milk at this stage so you get a smooth, thick batter (alternatively, add another egg or a little honey). 

Spread the jam over the base, before pouring over the filling.  Decorate as desired – I used flaked almonds and dried cherries. 

Bake in the oven at 160°C for around 25 mins, until golden at the top and set (with a slight wobble in the centre).  Leave to cool before slicing.

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