Tuesday 15 October 2019

Summer Fruit Bakewell tart by the Happy Pear twins


Bakewell tart. Photo: Alistair Richardson
Bakewell tart. Photo: Alistair Richardson

These can be gluten-free by making a simple switch


Bakewell tart. Photo: Alistair Richardson

This is a wonderful traditional summer fruit dessert, with shortcrust pastry, a jammy fruit layer and a wonderful delicate almond layer, known as frangipane. For a gluten-free option, just replace the white flour with buckwheat or gluten-free flour.

The Happy Pear: Dave and Steve Flynn at their restaurant in Clondalkin. Photo ©Fran Veale
The Happy Pear: Dave and Steve Flynn at their restaurant in Clondalkin. Photo ©Fran Veale

Makes 10-12 slices. 60 minutes. 


For the shortcrust pastry:

150g white flour/buckwheat flour

75g cold coconut oil

A pinch of sea salt

3–4 tbsp cold water

For the frangipane:

1½ tbsp ground flax seeds

4 tbsp water

130g cold coconut oil

155g ground almonds

140ml maple syrup

1¼ tsp baking powder

For the jam/fruit layer:

250g fresh raspberries/strawberries

4 tbsp water

100ml maple syrup

2 tbsp chia seeds

To decorate:

50g flaked almonds


1. Preheat your oven to 180°C/350°F/gas mark 4. Line the base of a 23cm springform cake tin with baking parchment.

2. Start by making the pastry. Put the flour into a large mixing bowl. Finely chop the coconut oil and add to the bowl with the salt, then massage with your fingers until the coconut oil has mixed with the flour to form a breadcrumb-like texture with no lumps — about 3 minutes.

3. Add 3 tablespoons of water, and press the mixture together into a firm ball. Add another tablespoon of water if it’s not sticking together yet. Wrap the dough in clingfilm and put it into the fridge for 5 minutes to firm up.

4. Lightly coat your hands with flour. Shape the dough into a disc about the size of the springform tin base, and press firmly into the bottom of the tin so that it makes a layer about ƒcm thick that evenly covers the whole base, but not the sides.

5. Pop the cake tin into the preheated oven for 10 minutes to blind bake (no need for baking paper and dried beans). Take it out of the oven and place on a rack to cool, leaving the oven turned on.

6. Next, make your frangipane mixture. Put the ground flax seeds and water into a bowl, mix well together and set aside until you have an egg-like consistency. Melt the coconut oil in a small pot over a high heat. Once melted, transfer to a mixing bowl, add the ground almonds, maple syrup, baking powder and the flax egg, and mix until everything is well combined.

7. To make your strawberry or raspberry jam, chop the strawberries finely (no need to chop if using raspberries) and put the fruit into a medium-size pot along with the water. Cook over a medium heat until the fruit starts to break down, which should take a couple of minutes. Add the maple syrup and chia seeds, bring to the boil, then simmer for 6–8 minutes to reduce and thicken. Stir regularly to prevent the jam burning or sticking to the bottom. Remove from the heat, transfer to a bowl and leave to cool and firm up.

8. Cover the cooled base with all the jam. Next, gently spoon the frangipane mixture on top of the jam layer, making sure to cover it all. If any pink or red colour from the fruit comes through the frangipane layer, that’s fine — this will make it look more authentic once it’s baked. Sprinkle on a layer of flaked almonds.

9. Pop the tart back into the oven and bake for 30 minutes. Once baked, take out and leave to cool for about 15 minutes before slicing and devouring!

Irish Independent

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