Gluten-free Bakewell tart recipe

• 1 quantity of gluten-free sweet Shortcrust Pastry
• 150 g (5.3oz) Pure Sunflower Spread (dairy-free margarine)
• 150 g (5.3oz) golden caster sugar
• 2 heaped tsp egg replacer (ideally Orgran) whisked with 4 tbsp water
• 100 g (3.5oz) ground rice
• 200 g (7.1oz) ground almonds
• 0.25 tsp almond extract
• 1 large handful of flaked almonds
• 150 g (5.3oz) fresh raspberries
• 1.5 tbsp golden caster sugar

1. First make the jam filling.
2. Place the raspberries and caster sugar in a small saucepan over a low heat.
3. Heat gently for about 10 minutes, allowing the berries to slowly break down and reduce to a jammy consistency, then set aside to cool.
4. Next make the almond filling.
5. Cream the margarine and sugar together gently with a wooden spoon until pale and fluffy.
6. Add the egg replacer mixture, bit by bit and stirring as you go until fully combined, then stir in the ground rice, ground almonds and almond extract.
7. Preheat the oven to 190C/375F/gas mark 5.
8. Roll out the pastry and fill the tart tin.
9. Spread the base of the tart with the raspberry jam and then carefully spoon over the almond filling, smoothing the top into one even layer using the back of a spoon.
10. Scatter over the flaked almonds and bake in the oven for 3540 minutes or until golden on top.
11. Serve on its own, cooled down, or still warm with a scoop of vanilla ice cream on the side.

sweet shortcrust, sunflower, sugar, egg, ground rice, ground almonds, almond, handful of flaked almonds, fresh raspberries, sugar

Taken from www.lovefood.com/guide/recipes/22688/glutenfree-bakewell-tart-recipe (may not work)