Delicious Melt in the Mouth Cherry Bakewells. You won't believe they're free from Wheat, Dairy and Corn.
You could substitute the sugar for Total Sweet to reduce the amount of calories and carbs
Prep Time1 hourhr15 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 12small tarts
Author: auntylil
Ingredients
2ozCaster Sugaror Total Sweet if you want to go sugar free to reduce carbs
2ozDairy free margarine
2ozGround Almonds
1Tblsp Gluten free flour
1egg
3drops of Vanilla Essence
*Pastry Ingredients*
9ozGluten free Self Raising flourI use Glebe which doesn't contain Corn
3ozDairy free margarineI use Pure Dairy free Sunflower or Soya Spread
3ozCaster Sugaror Xylitol for less carbs
1egg
pinchof salt
4ozRaspberry jam for fillingSeedless
2ozIcing sugar mixed to a paste with a little water for topping
6Glacé Cherries - HalvedI like the dark red ones
Instructions
To make the Frangipan
Beat sugar and Dairy free spread until well mixed, add the egg and vanilla, then stir in the Almonds and Flour until a nice smooth mixture.
To make the Pastry
Mix the Sugar and Dairy free spread together with a wooden spoon but don't over beat.
Add the egg and beat in until mixed thoroughly
Gradually fold in the flour and if it's too sticky keep adding more flour until it's brought together like normal pastry.
Wrap in clingfilm and put in the fridge for at least 30 minutes or until well chilled.
Sprinkle flour on a board and roll out the pastry very carefully. Dust the top of the pastry as well to stop the roller sticking to it.
Cut into 12 rounds and place them in a shallow hole cake tin. I find lifting them up with a cake slice works really well. If you break the pastry, just patch it up.
Put a teaspoon of jam in each tart
Spoon the frangipan mixture over each tart, covering the jam (see picture)
Place in the oven for approx 20 minutes until a lovely golden colour and risen nicely
Top the Bakewells with the Glace Icing and Cherries or for a change Flaked Almonds