Whenever I find myself in the freefrom isle in the supermarket I almost always reach for the little packs of 4 Bakewell tarts. The shop bought ones aren’t strictly low fodmap because of the jam so I thought I’d have a go at making my own.
Now the jam was the hardest problem to solve due to the high amounts of fructants found in jam! However there were a few options. I chose the Sainsbury’s taste the difference black cherry conserve that cost me £1.50! It was the cheapest option and it worked a treat. It’s not completely low fodmap, but according to my app we should be able to tolerate it in small amounts. So it limits you to 21g per serving and all 12 of these bakewells contain 90g so that’s less than 10g a serving meaning your well within the limit!
So next we tackle the pastry! Feel free to make your own or simply pop to the shops and get your hands on the Genius shortcrust block! It’s found in the freezer so make sure you’re in the right section of the supermarket before you begin panicking that it’s not there! I use the Genius block because I know it works and it tastes great but if you prefer a different brand then go for it!
The frangipani sponge was so much easier to make than I thought. I used almond flour that I got in Holland and Barrett but you can also use ground almonds that are available in most supermarkets. Don’t skip the tbsp Of gluten free flour! You do need it surprisingly to achieve a light and well combined sponge.
By far the trickiest part of this recipe is the feathered icing. If you know you tolerate glacé cherries feel free to pop them on top instead. If you’re like me and need an alternative feathered icing works a treat. You basically put your white icing on first, then pipe lines of pink icing about 1cm apart. Use a skewer and gently score the top of the icing, going horizontally across the pink icing which lies vertically. Simple but effective!
Quick note on the blind baking! I use baking beans but rice works just the same. Just make sure you put a layer of grease proof paper or tin foil in between the beans/rice and the pastry otherwise it’ll all mix together!
I hope you guys enjoy making this as much as I did! Let me know how it goes! As always the recipe card is below!
Happy baking
My IBS and Me x
My IBS and Me... 