Recipe of Perfect Vegan Bakewell Tart (Mattwell Tart)

Vegan Bakewell Tart (Mattwell Tart). I love me some vegan cake. 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.

Recipe of Perfect Vegan Bakewell Tart (Mattwell Tart) This vegan Bakewell tart is a lovely summertime treat, it is perfect as part of an afternoon tea in the sunshine, for a garden party, or served for dessert with a scoop of vanilla ice cream. Raspberry and almond is such a good flavour combination and you can't go wrong with crisp pastry, sweet jam, soft almond frangipane and tangy raspberries! To make the crust: In a large bowl: Whisk together the dry ingredients.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan bakewell tart (mattwell tart). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vegan Bakewell Tart (Mattwell Tart) is something that I’ve loved my entire life.

I love me some vegan cake. 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.

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

The ingredients needed to make Vegan Bakewell Tart (Mattwell Tart):

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

Stir in the melted butter (vegan, of course). Only add a little bit of water at a time. Too much water will make rock solid crust. Add the flour and salt into a large bowl and whisk to combine.

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..

Add chunks of solid coconut oil, then use a fork or a pastry cutter to slice the fat into the flour until you reach a crumbly texture. Start adding iced water one tablespoon at a time, while gently mixing the dough with a fork. During one of the episodes, the bakers made a tasty looking Bakewell tart. And that's what inspired today's recipe. The people of Bakewell told us it wasn't possible to make a vegan Bakewell tart.

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