Recipe of Perfect Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipe

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Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipe

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is one of the most well liked of current trending foods in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is something that I've loved my whole life. They're nice and they look wonderful.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

1. Make ready 300 g of gluten-free / plain flour.
2. Get 1/8 tsp of xanthan gum.
3. Prepare 90 g of light brown sugar.
4. Take 65 g of ground almonds.
5. Get 190 g of gold foil-wrapped Stork margarine block.
6. Get 150 g of seedless raspberry jam.
7. Take 200 g of fresh raspberries.
8. Prepare 125 g of caster sugar.
9. Make ready 125 g of Stork block as above.
10. Take 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
11. Take 75 g of plain / gluten-free flour.
12. Prepare 75 g of ground almonds.
13. Take 1/2 tsp of baking powder.
14. Take 1/2 tsp of almond extract.
15. Take as needed of flaked almonds for topping.

Instructions to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
2. Combine the flour, xanthan gum, almonds and sugar in a bowl.
3. Add the softened margarine and cut in until the mixture resembles crumbs.
4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden.
5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
6. Scatter the raspberries over and set aside.
7. In a clean bowl cream together the caster sugar and softened Stork.
8. 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!.
9. 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.
10. Let cool completely in the tin before slicing into squares or fingers.
11. 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.
12. Will keep well in an airtight container for 2 - 3 days.
13. Serves 15 squares / 30 fingers.

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