Step-by-Step Guide to Make Speedy Vegan Bakewell Tart (Mattwell Tart)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan bakewell tart (mattwell tart). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

Read Customer Reviews & Find Best Sellers. 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!

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

Especially when it has that super almond flavour. 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!

Instructions 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.

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! 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.

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