Mini Clementine Gluten Free Bakewell Tart Recipe

Mini clementine bakewells

  • makes 15
  • Easy

Check out our cute clementine bakewells. This easy recipe makes for a great afternoon tea treat, and they're gluten free too


Try these mini clementine bakewells then check out our Christmas biscuits, Christmas cupcakes, stollen and more Christmas baking recipes.

*This recipe is gluten-free according to industry standards



  • orange curd 5 tbsp
  • clementines 3, zested and juiced
  • unsalted butter or baking margarine 50g, softened
  • golden caster sugar 50g
  • egg 1 medium, beaten
  • ground almonds 100g
  • gluten-free plain flour 2 tbsp
  • gluten-free baking powder ½ tsp
  • almond extract ½ tsp
  • icing sugar 5 tbsp
  • candied clementine or orange peel a couple of chunks, diced


  • fine white rice flour 200g, plus extra for rolling
  • potato flour 40g
  • tapioca flour 20g
  • xanthan gum ½ tsp
  • marzipan 75g, diced
  • baking margarine 100g, diced
  • egg 1 medium


  • Step 1

    For the pastry, put all of the flours, xanthan gum, marzipan and margarine into a food processor. Pulse together until you can’t feel any lumps of marzipan or butter between your fingers, just crumbs – alternatively put the ingredients in a large bowl, grate in the marzipan and then rub together using your fingertips. Mix the egg with 1 tbsp of cold water, drizzle over the crumbs, and pulse again until the pastry just comes together as a soft ball of dough. Chill for 20 minutes.

  • Step 2

    Roll out the pastry on a lightly floured worksurface and use an 8cm cutter to stamp out circles to line 15 holes of 2 fairy cake tins (make them in batches if you only have one 12-hole tin). Chill for 30 minutes.

  • Step 3

    Heat the oven to 180C/fan 160C/gas 4. Mix the curd with 2/3 of the clementine zest and put 1 tsp in the base of each tart case.

  • Step 4

    For the filling, use electric beaters to beat the butter, sugar, egg, ground almonds, flour, baking powder, 1 tbsp of the clementine juice and almond extract. Spoon the filling between the cases. Bake on the middle shelf for 20 minutes, until golden.

  • Step 5

    Cool for 5 minutes, then carefully remove from their tins and put onto a wire rack.

  • Step 6

    Mix the icing sugar with enough clementine juice to make a runny icing and drizzle over the tarts, then scatter over the candied peel and left-over zest. Leave to set for another 5 minutes, then eat or store in an airtight container for up to 3 days.

Check out our best gluten free cakes and bakes here...

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Nutritional Information

  • Kcals 270
  • Fat 13.5g
  • Saturates 4.4g
  • Carbs 32.3g
  • Sugars 16.2g
  • Fibre 0.8g
  • Protein 4.3g
  • Salt 0.5g