Half an Hour to Homemade Extraordinary Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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We hope you got insight from reading it, now let's go back to vickys raspberry bakewell tart traybake, gf df ef sf recipe. You can have vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you achieve that.

To prepare an unforgettable Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF, below are the materials required:

1. Prepare 300 g of gluten-free / plain flour.
2. Get 1/8 tsp of xanthan gum.
3. Prepare 90 g of light brown sugar.
4. Get 65 g of ground almonds.
5. Get 190 g of gold foil-wrapped Stork margarine block.
6. Take 150 g of seedless raspberry jam.
7. Use 200 g of fresh raspberries.
8. Provide 125 g of caster sugar.
9. Get 125 g of Stork block as above.
10. Take 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
11. Provide 75 g of plain / gluten-free flour.
12. Get 75 g of ground almonds.
13. Take 1/2 tsp of baking powder.
14. Take 1/2 tsp of almond extract.
15. Take as needed of flaked almonds for topping.

After readying the materials, now you are good to prepare your appetizing Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF by following the procedures on this section:

1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
2. Combine the flour, xanthan gum, almonds and sugar in a bowl.
3. Add the softened margarine and cut in until the mixture resembles crumbs.
4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden.
5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
6. Scatter the raspberries over and set aside.
7. In a clean bowl cream together the caster sugar and softened Stork.
8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!.
9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top.
10. Let cool completely in the tin before slicing into squares or fingers.
11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving.
12. Will keep well in an airtight container for 2 - 3 days.
13. Serves 15 squares / 30 fingers.

A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart. They are more like a Bakewell Tart, really. The Peanut Butter & Chocolate Squares had been the greatest success with Mr Traybakes and Little Miss Traybakes to date, but these Almond & Raspberry Slices were possibly even more successful! Allow to cool in the tin before serving.

Recipe : Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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step by step to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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