Gluten-free bakewell tart

For an afternoon treat that's free-from gluten, wheat and milk, you can't go wrong with this delicious Bakewell tart.
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Ready time:20 minutes

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Prep time:
25 minutes

Cooking time:
30-35 minutes

Chilling time:
1 hour

1 serving provides

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  1. Make the pastry. Put the flour into a medium bowl, add the spread and rub together using your fingertips until the mixture resembles breadcrumbs. Stir in the beaten egg and 1 tablespoon cold water until you have a soft, slightly wet dough, but be careful not to over-mix or your pastry will be dry and difficult to handle. Wrap the dough in cling film and chill in the fridge for 1 hour.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Remove the dough from the fridge and unwrap, leaving the pastry in the centre of the cling film. Cover with another piece of cling film then gently roll out the pastry between the cling film. Use it to line a 20cm loose-bottomed fluted tart tin, trimming the edges. Set aside while you make the filling.
  3. In a bowl, cream together the spread and the sugar until light and fluffy. Beat in the eggs, and then gently fold in the remaining filling ingredients until well combined.
  4. Spread the jam all over the pastry base, and then top with the polenta filling mixture. Sprinkle the flaked almonds over the top and bake in the oven for 30-35 minutes until well risen and springy to the touch. Please note: the most up-to-date allergy information is always on the product packaging.

    Cook's tip:

    Make double the amount of the Bakewell tart filling mixture and use it to make this zesty <LINK> Italian lemon polenta cake <LINK>.


Buy recipe ingredients


  • 100g plain gluten-free flour
  • 50g freefrom spread, cubed
  • ½ x lightly beaten British free-range Woodland egg by Sainsbury's
  • 2 tablespoons strawberry jam by Sainsburys
  • 88g freefrom spread, plus extra for greasing
  • 88g Fairtrade white caster sugar by Sainsbury's
  • 1 large British free-range Woodland egg by Sainsbury's, beaten
  • 63g ground almonds by Sainsbury's
  • 25g flaked almonds by Sainsbury's
  • 2 drops Taste the Difference Madagascan vanilla extract
  • Zest and juice of ½ a washed lemon
  • 38g instant polenta
  • ¼ teaspoon gluten-free baking powder
  • 5g flaked almonds by Sainsbury's