This is an easy recipe to put together. I find it handy to make pastry in large amounts, then divide it into 450g (1lb) balls and pop into the freezer in plastic bags, until needed. The pastry freezes really well and will thaw out overnight. The recipe here is for a tray bake, but, alternatively, you can grease eight individual loose-bottomed tartlet tins to make individual tarts (as shown in the photo). If you don’t fancy making the pastry, try our pastry mix instead.

Gluten-free bakewell tarts

Makes eight

1 quantity of sweet pastry (see below)

Raspberry or strawberry jam

Almond topping

200g (8oz) butter/margarine

4 large eggs

175g (7oz) caster sugar

50g (2oz) tapioca flour

150g (6oz) ground almonds

50g (2oz) flaked almonds

1 Prepare the pastry according to the pastry recipe below. While it is chilling, preheat the oven to gas mark four/180°C fan/350°F. Grease and line a 25cm x 30cm (10in x 12in) baking tray with baking parchment. Roll out the pastry on a board, floured with a little potato flour.

2 Lifting the rolled out pastry on a rolling pin, line the baking tray with it, tucking in gently and trimming any excess with a sharp knife. If using individual tartlets, cut the pastry to fit the base of the tins and to line the sides. Press well into the sides of the tins.

3 Spread the jam generously on the unbaked pastry.

4 To make the almond topping: melt the butter/margarine. Then beat the eggs well with a hand-held whisk, add the sugar and whisk to combine. In another bowl, mix the flour and ground almonds until combined.

5 Stir the almond mix into the eggs and beat with a wooden spoon to combine, then add the melted butter/margarine and beat well.

6 Pour the almond mixture over the pastry and jam, using a spatula to guide the mixture into the corners. If baking individual tartlets, divide the mixture between the eight tins.

7 Sprinkle with flaked almonds and bake in the centre of the preheated oven for 40-50 minutes, until golden brown and a skewer inserted comes out dry. The individual tartlets will cook much faster, in about 10-15 minutes.

8 Remove from the oven and allow to cool fully in the tin, before cutting into squares and serving.

Denise’s Delicious Sweet Pastry

200g (8oz) Denise’s Delicious flour blend (see below)

Pinch of salt

¾ teaspoon xanthan gum

100g (4oz) butter/margarine

50g (2oz) caster sugar

1 small egg

2 tablespoons water

1 Sieve the flour, salt and gum into a medium-sized bowl. Cut the butter/margarine into cubes and add to the flour mixture. Using an electric mixer, on speed two, work it into the flour until fully mixed in and it resembles breadcrumbs. Mix the sugar into the flour mixture with a wooden spoon.

2 In a small bowl, beat the egg lightly with a fork. Add the egg to the mixture and, using the mixer, beat well to bring to a ball. One egg is sufficient for this and the mix will form into a ball. However, if the egg is not very large, then add the water one tablespoon at a time. Do not add the water if the mix does not need it, you do not want a sticky pastry.

3 Wrap in a piece of greaseproof paper and chill in the fridge for 30 minutes. When ready to roll out, roll onto a floured board. If you are nervous about handling gluten-free pastry, then place it between two pieces of cling film to roll out.

Denise’s flour blend

Makes approx 850g (2lb)

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free baking powder

1 teaspoon guar gum

1 Sieve all the ingredients into a bowl and mix well.

Recipes by Denise O’ Callaghan from her book Recipes from my Gluten-Free Kitchen (Mercier Press). Denise is the founder of Denise’s Delicious Gluten-Free Bakery. www.delicious.ie CL