This fruity gluten free Bakewell tart recipe is a fun British cake that can feed a crowd. Fill it with fresh strawberries and top with almond slivers, this is a delicious classic cake.
Light and fluffy, you will love how this gluten free Bakewell tart just melts in your mouth. Don't forget to check out all of my Best Gluten Free Lemon Desserts recipes. They are sooo worth trying!
What is a Bakewell Tart?
If you have been to England, you may recognize a Bakewell tart. They are a cross between a tart and a cake. You have a gluten free flaky pie crust bottom, with fresh fruit and a light cake-like top layer covered in slivered almonds.
I was really lucky to meet a food blogger friend, April, from the U.K. The story is actually quite funny how we met. We were friends in a food blogger Facebook group. One day I saw a picture she posted on Facebook of her laptop, her feet, and a swimming pool. I recognized exactly where she was visiting...it was 15 minutes away!
We have been lucky enough to get together several times now and we have become close friends. When April was here last week, we decided to get in the kitchen together and make a recipe from each of our blogs.
It's absolutely delicious! Even better? You can use any fresh fruit to make this gluten free tart. This cake is modeled after April's Blackberry Apple Bakewell Tart recipe.
Why this Bakewell is great:
This Bakewell tart "cake" is big and feeds a crowd! This Bakewell tart just melts in your mouth. It is a fun cross between a pie and a cake! You have a flaky pie crust on the bottom and then a moist delicious cake on top!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Lemon curd - I used a jar I bought at Trader Joe's, but you can use any brand. You can also make your own homemade lemon curd!
- Strawberries - you can use any fruit you have on-hand :-).
Recipe step by step directions:
Step 1: In a large bowl, add the crust ingredients and whisk to blend. Add in the wet ingredients and mix. The tart crust recipe can be found on my gluten free pie crust recipe.
Step 2: Add the wet ingredients to the dry ingredients. Mix the gluten free tart crust and press into a pan.
Step 3: In a bowl, mix up your cake batter.
Step 4: Spread lemon curd onto the crust. (I used Trader Joe's Lemon Curd for this.) If you love lemon curd, you will want to try these Gluten Free Lemon Filled Cupcakes recipe!!
Step 5: Add your fruit layer. These fresh strawberries are giant-sized. Can you believe how much space each slice takes up in this 9x13 pan?
Step 6: Top with cake batter and slivered almonds.
Step 7: Bake and enjoy!
Expert Tips and Recipe FAQ:
Here are some of my favorite fruits to use in a gluten free Bakewell tart including apples, blackberries, blueberries, and pineapple.
You can use any fruit jam in place of the lemon curd.
This cake will keep fresh up to 4 days in the refrigerator. You can also freeze this cake and it will keep up to 4 months.
You can make this gluten free Bakewell tart nut-free by omitting the almond flour and substituting an additional 1 cup gluten free flour blend. Skip the slivered almonds on top too.
I baked her Bakewell tart in a springform pan. Made this with apples and maple butter. Added cinnamon, nutmeg, and vanilla. Made my own gluten free flour blend."Jeanette R, blog reader
More Gluten Free Tart Recipes:
Gluten Free Strawberry Lemon Bakewell Tart
- 9x13 pan
Tart Crust See Note Section!
- Preheat the oven to 350º F.
- Prepare the gluten free crust.
- Spread the crust into a 9x13 baking dish and bake for 5 minutes.
- Remove from the oven and spread lemon curd onto the crust. Add the fruit layer on top of the lemon curd.
- In a large bowl, add the first 4 ingredients and whisk to blend.
- In a smaller bowl, add the next 5 ingredients from lemon juice up to sugar. Mix well.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour the cake batter onto the fruit layer and spread out. Sprinkle the slivered almonds on top.
- Bake for 30-40 minutes until the top is slightly golden like in the pictures.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1 cup gluten free flour blend.
- Use my homemade gluten free pie crust recipe for the crust layer.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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