Olive Magazine
Mini Clementine Gluten Free Bakewell Tart Recipe

Mini clementine bakewells

Published: November 13, 2017 at 3:39 pm
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Makes 15

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

  • Gluten free

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


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


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


  • 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.


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