A traditional English dessert. Perfect with a cup of tea...
Every now and then, out of the blue, I get a craving for something from my pre-vegan days. Today it was a Bakewell Tart. I have fond memories of eating traditional Bakewell puddings in the town of Bakewell, but they were actually nothing like the tart we know and love, which is believed to be a version of the original pudding. This is a very moist, rich tart comprising a pastry shell, a layer of raspberry or strawberry jam and topped with frangipane and flaked almonds. Surprisingly easy to make, but very impressive on the table. Warm or cold, its sure to please.
For the pastry
250g plain flour
125g vegan butter
30g caster sugar
For the frangipane
175g self raising flour
175g ground almonds
175g caster sugar
1 tsp baking powder
1 tsp almond extract
160ml melted vegan butter
You will also need strawberry or raspberry jam, flaked almonds and icing sugar to serve.
To make your pastry, combine your flour and sugar and rub your butter into the flour until it resembles breadcrumbs. Add a little cold water and use a fork to tumble the mix until it begins to come together as a dough. Add more water if you need to. Go in with your hands and form into a ball. Wrap in cling film and rest in the fridge for ten minutes.
Pre-heat your oven to 180C.
Roll out your pastry between two sheets of baking paper and line a loose bottomed tin. Prick the base with a fork several times and bake for about 10 minutes. Set aside while you prepare the frangipane.
Combine the dry ingredients in a large bowl and add the melted butter, water and almond essence to it. Mix well. It should be quite a loose mixture.
Spread a generous layer of jam over the base of the tart and carefully pour the frangipane mix over the top of it. Sprinkle flaked almonds over the top and return to the oven for about 30 to 35 minutes. Keep an eye on the almonds and if they start to take on too much colour, just lay a sheet of foil loosely over the top of the tart and continue the baking. After the cooking time, use a skewer inserted in the middle of the tart to check its done. If the skewer comes out clean, you're good to go.
Allow to cool before removing the tart from the tin and dust with icing sugar.