Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan bakewell tart (mattwell tart). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
During one of the episodes, the bakers made a tasty looking bakewell tart. And that's what inspired today's recipe. How to Make Vegan Bakewell Tart.
Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vegan Bakewell Tart (Mattwell Tart) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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):
- Make ready 200 g Plain Flour
- Take 120 g Self Raising Flour
- Get 150 g Ground Almonds
- Get 90 g Caster Sugar
- Make ready 1.5 Tbsp Baking Powder
- Make ready 350 g Icing Sugar
- Prepare 180 ml Soya / Nut Milk
- Prepare 100 g Margarine
- Get 3 Tbsp Vegetable Oil
- Take 1 Tbsp Almond Extract
- Prepare 1.5 Tsp Vanilla Paste
- Prepare 3 Tbsp Jam
- Get 1 little water
- Prepare Glacé Cherries (Optional)
- Take Flaked Almonds (Optional)
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. I'm back with another delicious, vegan and nut-free dessert! Today's Bakewell-style tart has been borne out of my mum's nut allergy, so I won't be using any almonds.
Instructions 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.
I will, however, be capturing everything that makes any Bakewell tart amazingly moreish, but with a vegan and nut-free twist!. Bakewell tart is a variant of the dessert Bakewell pudding that originates from. 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 as @lazycatkitchen and use the #lazycatkitchen hashtag. This vegan bakewell tart recipe is super simple to follow and the end result is delicious, I also have a gluten free recipe coming up later in the week.
So that’s going to wrap this up with this special food vegan bakewell tart (mattwell tart) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
