Half an Hour to Cooking Perfect Vegan Bakewell Tart (Mattwell Tart)

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Vegan Bakewell Tart (Mattwell Tart)

We hope you got insight from reading it, now let's go back to vegan bakewell tart (mattwell tart) recipe. You can have vegan bakewell tart (mattwell tart) using 15 ingredients and 15 steps. Here is how you achieve that.

To cook an extraordinary Vegan Bakewell Tart (Mattwell Tart), here are the materials required:

Prepare 200 g of Plain Flour.
You need 120 g of Self Raising Flour.
Get 150 g of Ground Almonds.
Get 90 g of Caster Sugar.
Provide 1.5 Tbsp of Baking Powder.
You need 350 g of Icing Sugar.
Provide 180 ml of Soya / Nut Milk.
Provide 100 g of Margarine.
Provide 3 Tbsp of Vegetable Oil.
Use 1 Tbsp of Almond Extract.
Take 1.5 Tsp of Vanilla Paste.
Get 3 Tbsp of Jam.
You need 1 of little water.
Prepare of Glacé Cherries (Optional).
Take of Flaked Almonds (Optional).

After preparing the components, now you are good to make your appetizing Vegan Bakewell Tart (Mattwell Tart) by following the procedures on this section:

Preheat oven to 180*C.
Rub together: Plain Flour; 50g Icing Sugar (leave the rest for making an icing at the end); 100g Margarine. Make into a ball..
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..
Blind bake for 20 minutes (I use ceramic beads)..
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..
In a separate bowl, mix in the wet ingredients: Soya / Nut Milk, Oil, Almond Extract (yes, a whole Tablespoon), and Vanilla Paste..
Leave the pastry shell to cool in its dish (about 10 minutes). Leave the oven on..
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..
Dollop the jam on to the base of the crust and spread out evenly to the sides (not up the sides)..
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..
Return to the oven and bake for 25 minutes..
When cool, remove the tart from the pie dish..
Mix together the remaining 300g of icing sugar with a few drops of water - or until you have a ‘very thick’ pouring consistency..
Pour icing over the top of your tart. Decorate with flaked almonds and glacé cherries then leave until the icing has set..
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..

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. A classic British Bakewell tart made vegan! This dessert consists of a sweet shortcrust pastry shell beneath layers of raspberry jam, vegan frangipane (almond cream) and topped with fresh raspberries and flaked almonds.

Recipe : Vegan Bakewell Tart (Mattwell Tart)

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