Vegan Bakewell Tart (Mattwell Tart)
Vegan Bakewell Tart (Mattwell Tart)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan bakewell tart (mattwell tart). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Bakewell Tart (Mattwell Tart) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Vegan Bakewell Tart (Mattwell Tart) is something that I’ve loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can cook vegan bakewell tart (mattwell tart) using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Bakewell Tart (Mattwell Tart):
  1. Take 200 g Plain Flour
  2. Take 120 g Self Raising Flour
  3. Make ready 150 g Ground Almonds
  4. Make ready 90 g Caster Sugar
  5. Prepare 1.5 Tbsp Baking Powder
  6. Prepare 350 g Icing Sugar
  7. Take 180 ml Soya / Nut Milk
  8. Prepare 100 g Margarine
  9. Make ready 3 Tbsp Vegetable Oil
  10. Make ready 1 Tbsp Almond Extract
  11. Make ready 1.5 Tsp Vanilla Paste
  12. Prepare 3 Tbsp Jam
  13. Make ready 1 little water
  14. Prepare Glacé Cherries (Optional)
  15. Make ready Flaked Almonds (Optional)

A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! The Bakewell tart is similar but with a shortcrust pastry, jam layer and normally a frangipane filling topped with flaked almonds and sometimes thick icing. Frangipane is an almond sponge that is light and fluffy but, obviously, contains nuts.

Instructions to make Vegan Bakewell Tart (Mattwell Tart):
  1. Preheat oven to 180*C
  2. Rub together: Plain Flour; 50g Icing Sugar (leave the rest for making an icing at the end); 100g Margarine. Make into a ball.
  3. Roll out pastry ball into a disc able to fit a 22cm (9”) pie dish. Place in dish. Tip: This is a crumbly pastry. Roll out the pastry on to the base of the pie dish (assuming it is detachable), with thicker pieces around the edge, then put base with pastry into the tin and press up the sides. Saves a lot of aggro.
  4. Blind bake for 20 minutes (I use ceramic beads).
  5. Whilst the pastry shell bakes, mix in a large bowl the remaining dry ingredients (except the icing sugar): Ground Almonds, Self-Raising Flour, Caster Sugar and Baking Powder.
  6. In a separate bowl, mix in the wet ingredients: Soya / Nut Milk, Oil, Almond Extract (yes, a whole Tablespoon), and Vanilla Paste.
  7. Leave the pastry shell to cool in its dish (about 10 minutes). Leave the oven on.
  8. When the pastry shell is cool, leave in tin, but pour out the ceramic beads. Tip: Pour the beads out on to a dry cloth, then you can gather the cloth and pour the beads back into their container.
  9. Dollop the jam on to the base of the crust and spread out evenly to the sides (not up the sides).
  10. Only now mix together the wet and dry ingredients until just mixed. Pour into the pie crust and smooth out. Tip: Vegan baking relies on the baking powder to react with the wet ingredients once it is in the oven. If it reacts sooner and left to stand, you will end up with a dense cake.
  11. Return to the oven and bake for 25 minutes.
  12. When cool, remove the tart from the pie dish.
  13. Mix together the remaining 300g of icing sugar with a few drops of water - or until you have a ‘very thick’ pouring consistency.
  14. Pour icing over the top of your tart. Decorate with flaked almonds and glacé cherries then leave until the icing has set.
  15. Try not to eat it all. It should last at least a week when left in a cool dry area. Although I’m still waiting for a slice to make it that long without being eaten.

The Bakewell tart is similar but with a shortcrust pastry, jam layer and normally a frangipane filling topped with flaked almonds and sometimes thick icing. Frangipane is an almond sponge that is light and fluffy but, obviously, contains nuts. Therefore, nut allergy sufferers have been missing out on the delicious Bakewell tart - until now! The first step to making your vegan bakewell tart is to prepare your shortcrust pastry. This is a super easy recipe that I use every time I make a tart of any kind.

So that is going to wrap this up for this exceptional food vegan bakewell tart (mattwell tart) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!