Preparation Time 20 Minutes Cooking Time 25 minutes Serves 6-8
Bake well tart has its roots firmly planted in English history, a well know tea-time or high tea delicacy and popular confection. Consisting of a shortcrust pastry shell spread with jam and then topped with a layer of delicious frangipane finished with flaked almonds. It is a variation of the Bakewell pudding which originated in the 1860s from the town of Bakewell in Derbyshire. Purists would say it should be left unadorned except for a light scattering of toasted flaked almonds. Whichever way you prefer it, it will always remain a firm favourite.
I made this one both vegan and gluten free. I have to admit that i am not a fan but my other half is a huge one. He is neither vegan or has a gluten free diet but announced it as “bloody gorgeous and that you could not tell it was egg free. That was good enough for me to include this recipe on the blog.
- 300g Plain flour (gluten-free if needed)
- 165g Dairy free butter
- 1 tsp Ground almonds
- 4.5 tsp Cold water
- 250g Self raising flour
- 50g Ground almonds
- 100g caster sugar
- 2 tsp Baking powder
- 1 tsp Almond essence
- 250 ml Plant-based milk
- 200 ml of light oil
You will also need 3 tbsp raspberry jam, an 8 inch loose bottomed tart tin lined at the bottom with baking parchment. If you do not have ceramic baking beans you can use dried beans or rice.
- Preheat the oven to 200c
- For the pastry in a bowl place the flour, ground almonds and dairy free butter. Rub together gently until it resembles fine breadcrumbs. Add the water a little at a time and with your hands bring it together until it forms a ball. This can also be done in a food processor.
- Roll out on a floured board to slightly larger than a tart tin and then lift carefully into the tin. Press in around the sides and then gently prick the bottom with a fork, not right through the pastry.
- Cover the pastry with a sheet of baking parchment and fill with baking beans.
- Place into the oven for 10 minutes.
- Turn the oven down to 180c
- Once cooked, remove the baking beans and leave to one side to cool completely, then spread the base with raspberry jam.
- For the sponge mix together in a bowl the wet ingredients into the dry ingredients and pour over the jam and spread out evenly.
- Place into the oven for roughly 15 minutes, when pierced with a skewer it comes out clean.
- You can leave it left like that with a scattering of roasted flaked almonds or once fully cooled cover with a simple glace icing made by mixing together 200g icing sugar with a 2-3 tsp of water. Add the water a little at a time until you have a thick spreadable icing. cover the top of the tart and sprinkle with flaked almonds and decorate with glace cherries.
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.