Makes 14 bakewell tart slices. Limit to 1 slice in one sitting as bigger quantities would be moderate to high FODMAP.

Ingredients

For the pastry:

• 225g gluten free plain flour
• 1 teaspoon xantham gum
• 1 tablespoon icing sugar
• 110g butter or margarine
• 1 egg
• 2-4 tablespoons of water to bind

For the filling:

• 80g jam
• 150g butter or margarine
• 150g caster sugar
• 140g ground almonds
• 15g gluten free flour
• 3 eggs

Method

For the pastry:

1. Make the pastry by sifting the gluten free flour, xantham gum and icing sugar.
2. Add the butter and rub into the flour mixture until it resembles crumbs.
3. Add the egg and add in water slowly until you form a smooth dough.
4. Place the dough in the fridge to rest while you prepare the filling.

Preheat oven to 200C.

 For the frangipane filling:

1. Cream the butter and sugar.
2. Add the beaten eggs slowly into the butter mixture and mixing well after each addition. This helps to prevent it from splitting.
3. Once the eggs have been incorporated mix in the flour and almonds.

To assemble:

1. Roll out the dough. I find it easier to roll out between two pieces of clingfilm.
2. Pierce with the pastry with a fork.
3. Spread with jam and then add the frangipane.
4. Bake for 30-35 minutes.
5. Once cooled, dust with icing sugar.

Rectangular baking tray size: 5inch x 9inch