For me, a plant-based ‘diet’ is all about discovering new ingredients and flavours, learning new skills in the kitchen and making ‘cruelty free’ snacks and meals.
I have an account on Pinterest where I have been ‘pinning’ recipes that I wish to try:
Recently I discovered this vegan, Bakewell Tart recipe:
- 160g of ground almonds
- 160g of caster/granulated sugar
- Half a teaspoon of baking powder
- 1½ teaspoons of almond extract
- 180ml of vegetable oil
- 150ml of lukewarm water
- A handful of flaked almonds
- 1 pack of shortcrust pastry (pre-rolled, shop bought)
- 1/2 jar raspberry jam.
- Glacier cherries (decoration)
- Icing sugar (mix with water to ice)
1. Preheat the oven to 170 C (fan assisted).
2. Remove your shortcrust pastry from the packaging, lightly grease your ‘loose bottom’ pastry tin and place the pastry inside. Ensure you push the pastry up to the edges of the tin, trim the edges, but leave a 1cm overhang of pastry (as it will shrink in the oven). Use a fork to prick the bottom of the pastry, line with parchment paper and place the ‘baking beans’ inside the pastry case and bake for 10-12 minutes.
Remove your pastry case from the oven and let it cool for a few minutes. Once cooled, spread a generous layer of raspberry jam over the pastry.
Mix together the dry ingredients for the sponge in a bowl, once thoroughly mixed, add the wet ingredients.
Carefully pour the mixture into the pastry case, sprinkle the flaked almonds over the top and bake for 10 minutes. Remove from the oven and brush almond milk on the pastry edges, so it does not burn. Bake for a further 10 minutes, remove and turn around so it is evenly cooked (you may not need to do this, but with my oven, I do) and bake for a further 10-15 minutes. In total, its baked for around 30-35 minutes. Once cooked, the middle will ‘spring back’ if you gently push with your finger.
Leave to cool for at least 45 minutes and cut of the ‘messy’ edges with a sharp knife. Dust the top with icing sugar or mix icing sugar with some water, until you get a smooth paste and gently cover the top of the tart. Half the glacier cherries and decorate, as you wish. Enjoy!
Here are the finished results…
Please note: The photographs included, show small ‘Bakewell Tarts’ using this recipe, ideally this recipe is suited for a large pastry tin at 22-25cm diameter. Here is a photograph of the first Bakewell Tart I made, using a large tin:
Recipe credited to: ‘Peveril Blog’
Thank you for reading my post and all of your positive comments, on my Instagram page.