Bakewell Tart With Rice Flour Recipes

STEPHANIE JOHNSTON'S BAKEWELL TART

Steps:

• Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
• To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
• Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
• Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
• To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.

BAKEWELL TART WITH RICE FLOUR

Steps:

• From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin. You could use a larger tart dish or make around 16 individual small tarts.
• For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better).
• Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
• Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto).
• Line the pastry with strawberry jam (apricot jam also works well for a frangipane test) and pour the sponge mix over it into the pastry.
• Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts).
• The sponge will froth up as it cooks but this will settle once it's out of the oven.