'Bake it well' blueberry, lemon and raspberry jam tart
The other thing this recipe uses is my mother's 'inheritance' sponge. It's so easy to remember. You weigh your eggs, then add the same amount of butter, sugar and flour (or almond / ground rice) ingredients. You just have to make sure here that you add an extra lift with some baking powder to make up for what the ground rice and almonds can't add in volume.
100g caster sugar
1 free-range egg, plus 1 yolk
270g gluten-free plain flour
3. Butter a 23–25 centimetre fluted flan tin. Roll the pastry out on a floured surface to about three to five millimetres thick and line your tart case with it. Trim the edges and chill in the fridge for 30 minutes. I just put mine in the freezer for ten. Meanwhile, heat the oven to 160°C/gas mark 3.
4. Line the chilled pastry case with baking paper, and fill it with baking beans to stop it shrinking while it’s being baked. Bake in the oven for 20 minutes then remove the baking beans. Return to the oven and bake for a further five minutes. The pastry should be a nice blonde colour. Set aside to cool.
For other gluten free cake recipes, try this Moroccan Orange Cake.