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Bakewell Tart
The Bakewell tart is a classic and it deserves its place in the hall of fame for English desserts. We create our very own DIY shortcrust pastry, which we then top with jam and a delicious frangipane. Yum!
Ingredients
For the base:
- vegan margarine or butter
- caster sugar
- plain flour
For the frangipane:
- caster sugar
- cornflour
- plain flour
- baking powder
- ground almonds
- vegan margarine or butter
- almond extract
- aquafaba, see notes
- raspberry jam
Toppings:
- flaked almonds
- icing sugar, for dusting
Method
- 1
Start with the base. Combine the margarine (if you’re using butter, you’ll need to leave it out at room temperature to soften) and sugar together in a mixing bowl, then stir in the flour and use your hands to bring the dough together into a ball. Roll tightly in a large piece of baking paper and freeze for 10 minutes.
- 2
Preheat the oven to 180°C fan / 400°F.
- 3
Use a rolling pin to slowly roll out the dough into a circle on top of the baking paper you used to wrap the dough (use the tart tin to measure if the circle is big enough to cover the base and the sides).
- 4
Carefully flip the dough on top of the tart tin, remove the baking paper and use your fingers to push the dough tightly against the sides of the tin. Cut off any excess dough that hangs over the edge. The dough is quite forgivable so don’t worry too much if there are a couple of small breaks, simply patch it up with the excess dough.
- 5
Prick the base of the dough all over with a fork and line the top with baking paper. Then sprinkle a small handful of rice in the middle of the tin or use baking beans. This will help prevent the dough rising in the middle.
- 6
Bake in the oven for 15 minutes, then remove the baking paper and rice, and return it to the oven for another 10 minutes. When you've finished blind baking the base, leave it to one side and lower the oven temperature to 160°C fan / 350°F for later.
- 7
Meanwhile start making the frangipane filling. Stir the sugar, cornflour, plain flour, baking powder and ground almonds together in a large mixing bowl.
- 8
Next stir in the vegan margarine or butter (if you’re using butter, you’ll need to melt it first), followed by the almond extract and aquafaba. Stir well. You should have a fairly thick batter. If it is a little dry add another tablespoon of aquafaba.
- 9
Spread the jam over the base of the pastry case. Spoon over the frangipane topping and smooth the top with the back of a spoon. Sprinkle over the flaked almonds. Bake for 35-40 minutes or until the filling is golden and firm.
- 10
Leave to cool for 10 mins, then sift over a little icing sugar to serve, if you like. This will last for up to 2 days in an air-tight container.
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