Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

A British Classic that normally uses cherries

Ingredients

15 servings

300 g gluten-free / plain flour
1/8 tsp xanthan gum
90 g light brown sugar
65 g ground almonds
190 g gold foil-wrapped Stork margarine block
150 g seedless raspberry jam
200 g fresh raspberries
125 g caster sugar
125 g Stork block as above
1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
75 g plain / gluten-free flour
75 g ground almonds
1/2 tsp baking powder
1/2 tsp almond extract
as needed flaked almonds for topping

Preheat the oven to gas 4 / 180C / 350F and line a 9″x 13″ baking tray with parchment paper
Combine the flour, xanthan gum, almonds and sugar in a bowl
Add the softened margarine and cut in until the mixture resembles crumbs
Press into the base of the baking tray and bake for 12 – 15 minutes until golden
Let cool 15 minutes then heat the jam slightly until it’s more easily spreadable and cover the baked base
Scatter the raspberries over and set aside
In a clean bowl cream together the caster sugar and softened Stork
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!
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
Let cool completely in the tin before slicing into squares or fingers
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
Will keep well in an airtight container for 2 – 3 days
Serves 15 squares / 30 fingers