Recipe of Super Quick Homemade Vegan Bakewell Tart (Mattwell Tart)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan bakewell tart (mattwell tart). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Vegan Bakewell Tart (Mattwell Tart) is something that I’ve loved my entire life. They’re nice and they look wonderful.

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. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 200 g Plain Flour
2. Get 120 g Self Raising Flour
3. Get 150 g Ground Almonds
4. Make ready 90 g Caster Sugar
5. Take 1.5 Tbsp Baking Powder
6. Get 350 g Icing Sugar
7. Make ready 180 ml Soya / Nut Milk
8. Get 100 g Margarine
9. Prepare 3 Tbsp Vegetable Oil
10. Make ready 1 Tbsp Almond Extract
11. Make ready 1.5 Tsp Vanilla Paste
12. Take 3 Tbsp Jam
13. Prepare 1 little water
14. Take Glacé Cherries (Optional)
15. Make ready Flaked Almonds (Optional)

This is a guest recipe from my sister's girlfriend, Phoebe, who made them for my sister to take into work for her colleagues - they went down very well with everyone (the majority of which weren't vegan)! This vegan Bakewell tart is made with a shortcrust shell, a layer of raspberry chia jam, and frangipane filling. It's deliciously sweet, fruity, almondy, and scrumptious! A classic British Bakewell tart made vegan!

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.

It's deliciously sweet, fruity, almondy, and scrumptious! 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. Bakewell Tart consists of a shortcrust pastry case which is filled with a layer of jam (typically raspberry or cherry), followed by an almond frangipane. The tart is finished either with some flaked almonds scattered on top or a water icing (aka glacé icing).

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