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Gluten Free Bakewell Tarts by Bron Bradshaw

03.09.2019 | by Juvela

The thought of making gluten free pastry really scared me. I was never any good at making normal pastry so how was I going to get on with gluten free?!

Bakewell tarts

I decided to give the Juvela recipe a go. It was the same as my normal gluten pastry recipe so I wasn’t holding out much hope for it working.

I was so surprised when it looked normal.  

But what would it taste like?

Up until now, I hadn’t been very impressed with the taste of gluten free pastry. It was difficult to eat as it had the texture of tough leather and the taste was awful.

Well, I’m pleased to say that Juvela pastry tastes just like the real thing, if not better!

Melt in your mouth, buttery and delicious! In fact, it was lighter than normal pastry and obviously didn’t make me feel ill afterwards.

I set out to try out all my old pie and pastry recipes using Juvela and I got the thumbs up from everyone.

Today, I’d like to share with you my recipe for Bakewell Tarts. It is a British favourite and something that I really missed when I got my diagnosis.

You will need 2 cupcake trays and a 3 inch round cookie cutter as well as the following ingredients.




Buttery Shortcrust Pastry:

  • 200g Juvela Gluten Free White Mix
  • 100g Cold Butter
  • 1 egg
  • Iced Water

Frangipane Filling:

  • 1 Jar Raspberry Jam
  • 145g Butter
  • 145g Caster Sugar
  • 145g Ground Almonds
  • 1 egg beaten
  • ½ tsp Almond Extract

Fondant Topping:

  • 250g White Fondant Icing Block
  • 2 or 3 tbs water
  • 1 tub Halved Glace Cherries


  • Lightly dust 2 cupcake trays with Juvela Mix and set aside.
  • Preheat the oven to 180°C.
  • Rub the butter into the Juvela White Mix, using your fingertips until it resembles breadcrumbs.
  • Add the egg and sufficient water to form a soft but not sticky dough.
  • Roll out the pastry in between two sheets of baking powder, using the white mix to keep it from sticking.
  • Using a 3 inch cookie cutter with a fluted edge, cut out the pastry and use to line the prepared cupcake trays.
  • Bake for about 4 or 5 minutes until slightly under cooked.
  • Warm the jam up gently so it is runny. Put 1 ½ teaspoons of jam in each pastry case and set aside.
  • Melt the butter in a pan.
  • Add the sugar, ground almonds, almond extract and the egg and mix until everything is incorporated into the butter.
  • Put a tablespoon of the mixture over the jam to cover it.
  • Bake in the oven for about 10 to 15 minutes until the frangipane has risen and is cooked through.
  • Leave to cool.
  • Break the block of fondant icing up and put into a mixer. Add the water a little at a time until the icing turns liquid but not too runny. You need to be able to spread it thickly on top of each tart.
  • Place half a g

Bon Appetit!


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