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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan bakewell tart (mattwell tart). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vegan Bakewell Tart (Mattwell Tart) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vegan Bakewell Tart (Mattwell Tart) is something that I have loved my whole life. They’re nice and they look fantastic.

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!

To begin with this particular 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. Get 120 g Self Raising Flour
  3. Prepare 150 g Ground Almonds
  4. Get 90 g Caster Sugar
  5. Take 1.5 Tbsp Baking Powder
  6. Take 350 g Icing Sugar
  7. Make ready 180 ml Soya / Nut Milk
  8. Make ready 100 g Margarine
  9. Get 3 Tbsp Vegetable Oil
  10. Take 1 Tbsp Almond Extract
  11. Prepare 1.5 Tsp Vanilla Paste
  12. Get 3 Tbsp Jam
  13. Take 1 little water
  14. Make ready Glacé Cherries (Optional)
  15. Get Flaked Almonds (Optional)

I love cherries and I love almonds and I've been wanting to make a cherry frangipane (or vegan bakewell tarts as they're known in the UK) for a while now. Bake classic Bakewell tarts with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat.

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.

I adored this dessert when I was growing up and was actually starting to miss it in my life. So the day I came up with a healthy, gluten-free, vegan version, made without refined sugar was a good day indeed. Bakewell's are a firm favorite for lots of Brits and here we have a easy to make and extremely delicious vegan (and can be made gluten free too if you need) Bakewell Tart recipe for you! A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

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