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+ servings
two pieces of bakewell tart on plates

Gluten Free Strawberry Lemon Bakewell Tart

Sandi Gaertner
This is an easy, delicious gluten free Bakewell tart filled with fresh strawberries and lemon curd. It can feed a crowd.
4.67 from 15 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 people
Calories 57 kcal

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Equipment

  • 9x13 pan

Ingredients
  

Tart Crust See Note Section For Recipe!

    For the Cake

    • 1 ¼ cups almond flour * see note
    • ¾ cup gluten free flour blend * see note
    • 1 cup sugar
    • 1 teaspoon baking powder aluminum-free
    • teaspoon salt
    • 2 teaspoons lemon juice
    • 1 cup unsalted butter melted
    • 4 large eggs
    • 1 tablespoon lemon zest

    Fruity layer:

    • ½ cup lemon curd
    • 1 cup sliced strawberries

    Topping

    • cup slivered almonds

    Instructions
     

    • Preheat the oven to 350º F.
    • Prepare the gluten free crust.
    • Spread the crust into a 9x13 baking dish and bake for 10 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.

    Notes

    1. 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.
    2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
    3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
    4. To make this recipe nut-free, omit the almond flour and substitute an additional 1 cup gluten free flour blend.
    5. Use my homemade gluten free pie crust recipe for the crust layer.
    6. 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.
    7. This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

    SPECIAL NOTE

    Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

    Nutrition

    Serving: 1sliceCalories: 57kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 0.4gFiber: 1gSugar: 0.4gCalcium: 21mgIron: 0.4mg
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    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.