Easiest Way to Prepare Speedy Vegan Bakewell Tart (Mattwell Tart)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan bakewell tart (mattwell tart). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The best ever vegan bakewell slice recipe. Bursting with the flavour of cherries and almonds. The full written recipe can be found on www.notachef.blog. Vegan Bakewell tart - this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious!

Vegan Bakewell Tart (Mattwell Tart) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Vegan Bakewell Tart (Mattwell Tart) is something which I’ve loved my whole life.

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

Next, assemble the tart - spread the compote over the base, then carefully pour over the topping mixture and decorate with the flaked almonds. Mini shortcrust pastry cases encase a frangipane filling and fresh cherries. PS: If you make my vegan bakewell tarts, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Who doesn't love a bakewell tart packed with raspberries and almonds?

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.

PS: If you make my vegan bakewell tarts, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Who doesn't love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard. Slice and serve with cream or custard, if you like. This traditional Bakewell tart is a real classic, perfect alongside a cup of tea.

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