'Bake it well' blueberry, lemon and raspberry jam tart

This tart has come a long way. It actually started out with a plan to become Leon’s now famous Gluten Free Pecan Pie. So I bought the pecans, ate them all and when the day came and I finally felt like baking, they were gone.

So what else could I fill this glorious gluten free pastry case with to fully do it justice? A take on a Bakewell tart sprang to mind. Alas my cupboard was bare. Stopped in its Derbyshire tracks by a lack of flaked almonds and not enough ground ones. What I did have though were good eggs, fresh blueberries, lemons and my mother’s extra special homemade raspberry jam. A preserve so deep crimson in colour you could paint your nails with it.

Another thing you'll see in the ingredients is a fresh lemon, squeezed and zested into the sponge mixture. Knowing that this delicious pastry, which flakes delectably in your mouth when you take a bite, is already super sweet, I thought it would provide a good balance.

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.

The taste of it all is well worth a little effort I promise. But don't take my word for it. The final test of a good tart? Take it to the office. Honest colleague comments as follows: ‘it’s so light’, ‘amazing’, finished with ‘I’ll have to have another piece’. ‘Oh, and another’...

190 for the pastry case blind bake.
160 for the sponge bake.

Fluted stainless steel pie dish with removable base if poss. The one I used was 23 cm.
Large bowl for making your pastry / cake mixtures.
Baking beans – dried beans or lentils make a good alternative, with baking parchment / paper to put between them and your pastry while it's blind baking.
Wooden spoon.
Large metal spoon.

For the pastry case (taken from Leon's Baking & Puddings Book 3
150g butter
100g caster sugar
1 free-range egg, plus 1 yolk
270g gluten-free plain flour

For the blueberry sponge (inspired by a blackcurrant cake from Lucas Hollweg in the Sunday Times Style magazine, find his book here

3 eggs, weighed
1/2 your egg weight amount of ground rice

1/4 your egg weight amount of ground almonds

1/4 your egg weight amount of gluten free self raising flour
1 tsp baking powder (to make your rice / almonds rise)

1 lemon, juice and zest
50g under your egg weight in butter (as your almonds have fat in them) 
Your egg weight in sugar
4 tbsp raspberry jam to spread on pastry case
Good handful fresh blueberries – you could use raspberries, blackberries or blackcurrants to give a good contrast colour and hint of freshness against the sweet sponge.

For the pastry case:
1. Cream together the butter and sugar with a wooden spoon or in a free-standing electric mixer until smooth.
2. Add the egg and egg yolk and mix until fully incorporated. Add the flour and quickly bring it together in a ball. Wrap the pastry in clingfilm and refrigerate for at least 30 minutes.
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 the blueberry sponge:
1. Set your oven to 160degrees. Weigh your eggs and then the other ingredients as listed. Cream the sugar and butter. Add the beaten eggs, lemon juice and zest. Fold in the dry ingredients – the flour, ground rice and almond.
2. Take your cooled pastry case and spread the raspberry jam across the bottom.
3. Spoon in the sponge and then add the blueberries in equal spaces across the top of the tart. Bake for 20-25 minutes or until the sponge is golden brown and firm to the touch.

For other gluten free cake recipes, try this Moroccan Orange Cake.


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