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We hope you got benefit from reading it, now let’s go back to vegan bakewell tart (mattwell tart) recipe. To make vegan bakewell tart (mattwell tart) you only need 15 ingredients and 15 steps. Here is how you do it.
Below are the ingridients that are required to make a yummy Vegan Bakewell Tart (Mattwell Tart):
- Get 200 g of Plain Flour.
- You need 120 g of Self Raising Flour.
- You need 150 g of Ground Almonds.
- Prepare 90 g of Caster Sugar.
- You need 1.5 Tbsp of Baking Powder.
- Provide 350 g of Icing Sugar.
- Provide 180 ml of Soya / Nut Milk.
- Take 100 g of Margarine.
- You need 3 Tbsp of Vegetable Oil.
- Prepare 1 Tbsp of Almond Extract.
- Prepare 1.5 Tsp of Vanilla Paste.
- Take 3 Tbsp of Jam.
- Get 1 of little water.
- Get of Glacé Cherries (Optional).
- Prepare of Flaked Almonds (Optional).
Ready with the ingridients? Below are the sequences on producing Vegan Bakewell Tart (Mattwell Tart):
- Preheat oven to 180*C.
- Rub together: Plain Flour; 50g Icing Sugar (leave the rest for making an icing at the end); 100g Margarine. Make into a ball..
- 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..
- Blind bake for 20 minutes (I use ceramic beads)..
- 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..
- In a separate bowl, mix in the wet ingredients: Soya / Nut Milk, Oil, Almond Extract (yes, a whole Tablespoon), and Vanilla Paste..
- Leave the pastry shell to cool in its dish (about 10 minutes). Leave the oven on..
- 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..
- Dollop the jam on to the base of the crust and spread out evenly to the sides (not up the sides)..
- 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..
- Return to the oven and bake for 25 minutes..
- When cool, remove the tart from the pie dish..
- Mix together the remaining 300g of icing sugar with a few drops of water – or until you have a ‘very thick’ pouring consistency..
- Pour icing over the top of your tart. Decorate with flaked almonds and glacé cherries then leave until the icing has set..
- 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..
Find many more simple & delicious baking recipes at Tesco Real Food. Line the tart tin and bake as above. You can ring the changes with different jams or conserves in the filling, try sweet strawberry, cherry or apricot for a. Don't worry, this tart travels too. Sure, it sounds and may look like a traditional bakewell tart, but oh, I want to take it places.
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