Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan bakewell tart (mattwell tart). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This tart isn't difficult to make at all and since it works with virtually any summer fruit, you'll have plenty of time to practise it in the coming months and I'm sure no one will complain. PS: If you make my vegan raspberry bakewell tart, don't forget to tag me on Instagram. The best ever vegan bakewell slice recipe.
Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Vegan Bakewell Tart (Mattwell Tart) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook vegan bakewell tart (mattwell tart) using 15 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Vegan Bakewell Tart (Mattwell Tart):
- Get 200 g Plain Flour
- Make ready 120 g Self Raising Flour
- Get 150 g Ground Almonds
- Make ready 90 g Caster Sugar
- Take 1.5 Tbsp Baking Powder
- Get 350 g Icing Sugar
- Take 180 ml Soya / Nut Milk
- Get 100 g Margarine
- Get 3 Tbsp Vegetable Oil
- Make ready 1 Tbsp Almond Extract
- Make ready 1.5 Tsp Vanilla Paste
- Get 3 Tbsp Jam
- Prepare 1 little water
- Make ready Glacé Cherries (Optional)
- Prepare Flaked Almonds (Optional)
It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire. This vegan recipe is a delicious and healthier version of the well known classic treat! 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.
Steps to make Vegan Bakewell Tart (Mattwell Tart):
- 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.
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. The traditional recipe essentially breaks down into three parts So the day I came up with a healthy, gluten-free, vegan version, made without refined sugar was a good day indeed. A sweet shortcrust pastry shell beneath layers of homemade raspberry jam, frangipane, and a topping of flaked almonds and This tart is much healthier than the traditional tarts. The recipe requires just a few simple ingredients, it's easy to put together and super delicious!
So that is going to wrap it up for this exceptional food vegan bakewell tart (mattwell tart) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
