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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan bakewell tart (mattwell tart). It is one of my favorites. This time, I am going to 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. How to Make Vegan Bakewell Tart.

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 is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegan Bakewell Tart (Mattwell Tart) is something which I have loved my entire life.

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

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. Combine flour, sugar and salt in a food processor and pulse to combine. This tart isn't difficult to make at all and since it works with virtually any summer fruit, you'll have plenty of time to practise it in the coming months and I'm sure no one will complain. PS: If you make my vegan raspberry bakewell tart, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.

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