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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan bakewell tart (mattwell tart). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

During one of the episodes, the bakers made a tasty looking bakewell tart. And that's what inspired today's recipe. Vegan bakewell tart - this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious!

Vegan Bakewell Tart (Mattwell Tart) is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vegan Bakewell Tart (Mattwell Tart) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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

Refined coconut oil - go with refined, as it doesn't taste like coconut, which is a flavour you don't want in your Bakewell tart 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. Great recipe for Vegan Bakewell Tart (Mattwell Tart). I love me some vegan cake.

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.

Especially when it has that super almond flavour. After years of perfecting my vegan bakes, I can reveal to you the recipe that will take you right back to your childhood. 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. I will, however, be capturing everything that makes any Bakewell tart amazingly moreish, but with a vegan and nut-free twist!.

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