Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan bakewell tart (mattwell tart). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Vegan Bakewell Tart (Mattwell Tart) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first 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):
- Make ready 200 g Plain Flour
- Take 120 g Self Raising Flour
- Get 150 g Ground Almonds
- Take 90 g Caster Sugar
- Prepare 1.5 Tbsp Baking Powder
- Get 350 g Icing Sugar
- Get 180 ml Soya / Nut Milk
- Take 100 g Margarine
- Take 3 Tbsp Vegetable Oil
- Prepare 1 Tbsp Almond Extract
- Make ready 1.5 Tsp Vanilla Paste
- Get 3 Tbsp Jam
- Get 1 little water
- Get Glacé Cherries (Optional)
- Make ready Flaked Almonds (Optional)
Instructions to make 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.
So that’s going to wrap this up with this special food vegan bakewell tart (mattwell tart) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!