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

Have your homemade vegan Bakewell tart ready in no time, with no special skills, equipment or ingredients needed! 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. When cool, remove the tart from the pie dish.

Vegan Bakewell Tart (Mattwell Tart) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vegan Bakewell Tart (Mattwell Tart) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular 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 cook that.

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

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

This is a super easy recipe that I use every time I make a tart of any kind. 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. The Bakewell tart is similar but with a shortcrust pastry, jam layer and normally a frangipane filling topped with flaked almonds and sometimes thick icing.

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 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. The Bakewell tart is similar but with a shortcrust pastry, jam layer and normally a frangipane filling topped with flaked almonds and sometimes thick icing. Frangipane is an almond sponge that is light and fluffy but, obviously, contains nuts. Therefore, nut allergy sufferers have been missing out on the delicious Bakewell tart - until now! Inspired by "Best of British" theme, this recipe still retains the traditional ingredients layers, but as with all my recipes, also packs a nutritional punch!

So that’s going to wrap this up with this exceptional food vegan bakewell tart (mattwell tart) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!