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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vegan bakewell tart (mattwell tart). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vegan Bakewell Tart (Mattwell Tart) is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Vegan Bakewell Tart (Mattwell Tart) is something which I’ve loved my entire life.

Vegan Bakewell tart - this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! The best ever vegan bakewell slice recipe.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan bakewell tart (mattwell tart) using 15 ingredients and 15 steps. Here is how you cook it.

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

Next, assemble the tart - spread the compote over the base, then carefully pour over the topping mixture and decorate with the flaked almonds. Mini shortcrust pastry cases encase a frangipane filling and fresh cherries. PS: If you make my vegan bakewell tarts, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. This traditional Bakewell tart is a real classic, perfect alongside a cup of tea.

Steps 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.

PS: If you make my vegan bakewell tarts, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. This traditional Bakewell tart is a real classic, perfect alongside a cup of tea. Find many more simple & delicious baking recipes at Tesco Real Food. Line the tart tin and bake as above. You can ring the changes with different jams or conserves in the filling, try sweet strawberry, cherry or apricot for a.

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