This recipe comes from our lovely friends at Honeybuns Bakery, from their Gluten Free Baking cookbook

This is our take on the familiar British Bakewell tart. Instead of pastry we use our classic polenta shortbread base, packed with almonds, and the topping is a simple frangipane with cranberries stirred in.

Makes: 15 bakewells

Health: Gluten Free

Cook: 55 minutes

Store: 5 days in airtight tin.

Totally freezable.

RECIPE WEIGHTS & METHOD

 

POLENTA SHORTBREAD BASE:

  • melted butter, for brushing
  • 125g/4½ oz/generous ½ cup butter, softened and cubed
  • 140g/5 oz/generous 1 cup polenta
  • 125g/4½ oz/generous ½ cup brown vanilla sugar (Please see extra notes at bottom – we pre-mix this but you can just scrape in the seeds from ½ a vanilla pod)
  • 70g/2½ oz/scant 1 cup ground hazelnuts
  • 100g/3½ oz/1 cup ground almonds
  • 40g/1½ oz/5 tbsp almonds, toasted and chopped
  • 1 egg
  1. Preheat the oven to 180°C/350°F/Gas 4. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4 cm/12 x 9 x 1½ in baking tin. Brush it and the tin liberally with melted butter before popping in the parchment.
  2. Put the butter, polenta, sugar, hazelnuts, ground almonds, chopped almonds and egg into a food processor and whizz until the mixture forms a soft but fairly grainy dough.
  3. Press the mixture into the baking tin with your hands and smooth down with the back of a large spoon, making sure it is evenly spread.
  4. Bake for 20 minutes, until golden and quite firm to the touch. Leave in the tin to cool completely.

 

FRANGIPANE:

  • 3 eggs
  • 175g/6 oz/generous ¾ cup vanilla granulated sugar
  • 140g/5 oz/1½ cups ground almonds
  • 1½ tsp almond extract
  • 100g/3½ oz/generous ½ cup ground brown flax seeds (linseed)
  • 140g/5 oz dried cranberries
  • 175g/6 oz/¾ cup butter, melted

FILLING:

  • 3-4 tbsp cranberry sauce

TOPPING:

  • 55g/2 oz/scant ½ cup almonds, toasted and roughly chopped
  • 70g/2½ oz dried cranberries
  1. Prepare and bake the polenta shortbread base (as above).
  2. Preheat the oven to 180°C/350°F/Gas 4.
  3. To make the frangipane, crack the eggs into a large mixing bowl. Add the sugar, almonds, almond extract, ground flax seeds, cranberries and melted butter.
  4. Beat with an electric mixer, starting at low speed and gradually increasing to high, until fluffy and creamy, but don’t overmix.
  5. Spread the cranberry sauce evenly over the shortbread base.
  6. Spoon the frangipane mixture over the cherries and jam, spreading evenly whilst being careful not to mix it with the jam and fruit.
  7. Sprinkle the top with the chopped almonds and cried cranberries, pushing them in lightly with your hands.
  8. Bake for 35 minutes, until deep golden and firm to the touch.
  9. Leave in the tin to cool completely, then turn out and cut into pieces.

Extra notes and recipes for Vanilla Sugar

VANILLA SUGAR:

  • fill a 500g or 1 lb kilner jar with granulated sugar (or light brown sugar) and add a couple of whole vanilla pods.
  • It’ll take a couple of weeks for the vanilla flavour to infuse the sugar, after which you can decant it into a dredger or sprinkle it from the jar.