You can make these gluten-free Little Bakewell Tarts, which are a great take on the traditional British dessert. They have a sweet raspberry jam base, a buttery almond crust, and a crunchy almond topping. Great for dessert lovers who can't eat gluten!
Ingredients: 1 cup almond flour. 1/4 cup gluten-free all-purpose flour. 1/4 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon almond extract. 1/4 cup raspberry jam. 1/4 cup ground almonds. 1 egg. Sliced almonds for garnish.
Instructions: Warm the oven up to 350F 175C and grease a small tart pan. Put gluten-free all-purpose flour, cold butter, almond flour, and granulated sugar in a food processor and blend them together. Pulse the ingredients together until they look like big crumbs. After you add the egg and almond extract, pulse the food until a dough forms. Cut the dough into equal pieces and press each one into the holes in the mini tart pans to make the crusts. Spread the crusts out with your fingers. In each tart shell, put a teaspoon of raspberry jam. Grind some almonds and add a little sugar to a bowl. Put some of this mix on top of the jam in each tart. Add a few sliced almonds to the top of each tart to make it look nice. The tarts should be baked in a hot oven for 15 to 20 minutes, or until they turn golden brown. The tarts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar on top after it's cooled. Enjoy your Gluten-Free Little Bakewell Tarts!
Prep Time: 20 minutes
Cook Time: 20 minutes
Nathun Finkhouse
