Vegan Bakewell Tart (Mattwell Tart). 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.

A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. You can have Vegan Bakewell Tart (Mattwell Tart) using 15 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Vegan Bakewell Tart (Mattwell Tart)

It's 200 g of Plain Flour.
It's 120 g of Self Raising Flour.
You need 150 g of Ground Almonds.
Prepare 90 g of Caster Sugar.
Prepare 1.5 Tbsp of Baking Powder.
Prepare 350 g of Icing Sugar.
It's 180 ml of Soya / Nut Milk.
You need 100 g of Margarine.
It's 3 Tbsp of Vegetable Oil.
You need 1 Tbsp of Almond Extract.
You need 1.5 Tsp of Vanilla Paste.
You need 3 Tbsp of Jam.
It's 1 of little water.
You need of Glacé Cherries (Optional).
It's of Flaked Almonds (Optional).

It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire. Bakewell's are a firm favorite for lots of Brits and here we have a easy to make and extremely delicious vegan (and can be made gluten free too if you need) Bakewell Tart recipe for you! This traditional Bakewell tart is a real classic, perfect alongside a cup of tea. Find many more simple & delicious baking recipes at Tesco Real Food.

Vegan Bakewell Tart (Mattwell Tart) step by step

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..

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. For example, my initial ambition had been to take it to Spain (for that aforementioned tapas party) with marcona almonds and either a Seville orange marmalade or.