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Easy summer fruit bakewell tart 

A wonderful traditional summer fruit type dessert with a shortcrust pastry, jammy fruit layer and a wonderful delicate almond sponge on top, known as a frangipane. Defo one of our favourite summer desserts! For a gluten free option simply replace the white flour with buckwheat or gluten free flour. Below is a video we shot with our friends in the UK Waitrose & Partners


Makes 10-15 Squares

Takes 60 mins excluding cooling time

Shortcrust pastry

150g white flour / buckwheat flour for a healthier or GF alternative

75g coconut oil

3-4 tablespoons cold water

pinch of salt



1.5 tablespoons ground flax seeds

4 tablespoons water

130g coconut oil

155g ground almonds (almond flour)

140g maple syrup 

1.25 teaspoons baking powder


Jam / fruit layer

250g fresh raspberries/ strawberries

4 tablespoons water

100ml maple syrup

2 tablespoons chia seeds



50g flaked almonds 

Preheat your oven to 180°C/350°F/gas mark 4. Line the base of a 23cm (9 inch) springform cake tin with greaseproof paper.


First start with making the short crust pastry. In a large mixing bowl add the flour. Finely chop the coconut oil and add along with a pinch of salt and massage with your fingers until the coconut oil has mixed with the flour to form a breadcrumb like texture with no lumps of coconut oil, which should take about 3 minutes. 


Add 3 tablespoons of water, and press the mixture together into a firm ball, if it is not all sticking together add an extra tablespoon or two of water. Once the pastry has come together, place in the fridge or freezer for 5 mins to firm up (this will make it easier to shape and form - but if in a rush you can skip this step). 


Lightly coat your hands in flour and transfer the dough into the spring form cake tin and press firmly to the bottom of the tin so that it is approx 0.5cm high and evenly covering the whole base, making sure it is only cover the base and not the sides.


Pop the cake tin in the preheated oven for 10 minutes to blind bake at 180°C/350°F/gas mark 4 (no need to cover with baking paper and dried beans).


Next, make your frangipane mixture. In a bowl, put the ground flax seed and the water, mix it well together and set aside until it turns gloopy quite like an egg. Melt the coconut oil in a small pot over a high heat. Once melted, transfer to a mixing bowl and add the ground almonds along with the maple syrup, baking powder and the ‘flax egg’, and mix well till homogenous.


To make your strawberry/ raspberry jam, chop the strawberries finely (if using raspberries no need to chop them) and transfer to a medium sized pot along with the water. Cook over a medium heat until the fruit starts to break down, which should take a couple of minutes. Then add the maple syrup and chia seeds and bring to the boil, leave simmer for 6-8 mins to reduce and thicken. Stir regularly to avoid it burning or sticking to the bottom. Remove from the heat, transfer to a bowl and leave to cool and firm up. 


Take the base out of the oven (leave the oven on) and cover with all the jam. Next, gentle spoon the frangipane mixture on top of the jam layer ensuring to cover the full cake (no need to worry if any pink or red colour from the fruit comes through the frangipane layer, this will look even more authentic once it will be baked). Sprinkle on a layer of flaked almonds.


Pop the tart back in the oven and bake for 30 mins. Once baked, take out and leave to cool for about 15 minutes and enjoy! 

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