![]() While the dough is chilling, preheat your oven to 200☌/400☏. It’ll look crumbly at first but it will come together.Ĭover the dough and place it in the fridge for 30 minutes to chill. Use your hands to gently press it into a ball. Then stir in 15g of icing sugar.Īdd 1 tablespoon of ice cold water into the mix, and stir it gently until a dough starts to form. Rub 135g of vegan margarine into the flour until it resembles breadcrumbs. This is a super easy recipe that I use every time I make a tart of any kind.Īdd 215g of plain flour into a large bowl. The first step to making your vegan cherry Bakewell is to prepare your dairy-free shortcrust pastry. And not to toot my own horn, but I think I did a pretty good job! Let me show you how I did it… How To Make Vegan Bakewell Tart Step 1: So I did my best to make a dairy-free, eggless cherry Bakewell tart without sacrificing any of the flavour. Sadly, the original recipe contains a lot of animal products. Looking for more sweet vegan tart recipes? Try these: It’s also usually topped with flaked almonds but it can be topped with a layer of icing instead, if you so wish. In case you’re not familiar with what a Bakewell tart is, it consists of shortcrust pastry, a layer of conserve and a layer of frangipane (in this case it’s eggless frangipane!). I decided to make an egg-free cherry Bakewell tart as I hadn’t been able to taste that cherry and almond deliciousness since going vegan over 2 years ago! I missed it a lot. Oops.ĭuring one of the episodes, the bakers made a tasty looking cherry Bakewell tart. And I’m glad to say that I loved it! I loved it so much that I watched a whole series in the space of 2 days. I watched an episode from a few years ago, when Mary Berry was still on the show. I figured I could use some inspiration and it would probably help me to learn a lot about various baking techniques. Time to watch my first episode of the GBBO. I had nothing against the show, I’d just never made a point of watching it. But I could never tell you who was in it or what was going on. I’d caught a few odd clips here and there when other people had it playing in the background. You won’t notice the difference! A dairy-free shortcrust pastry filled with cherry conserve and eggless frangipane, it makes the perfect Autumn/Winter dessert.Īlthough I’m very British, a frequent baker and lover of all things sweet, I have never followed the Great British Bake Off on television. Leave to set.This cherry vegan Bakewell tart is sweet, nutty and elegant. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the line to create a feathered effect. When the tart has cooled, spoon the icing on top, spreading evenly. Spoon the icing into a small piping bag fitted with a No. ![]() Place 3 tablespoons of the icing in a separate bowl and add the pink food colouring gel to make a raspberry-coloured icing. Stir in the almond extract and cold water to make a smooth, fairly thick icing. Reduce the oven temperature to 180☌/160☌ fan/350☏/Gas 4 and bake for 25–35 minutes, until golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave on a wire rack to cool.įor the icing, sift the icing sugar into a bowl. Spoon the mixture into the pastry case and level out with a palette knife. Add the ground almonds, egg and almond extract and mix together. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.įor the filling, spread the base of the flan with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Line the pastry case with non-stick baking paper and fill with baking beans. Leave in the fridge to chill for 30 minutes. ![]() Roll out the dough on a lightly floured work surface and use to line a 23cm fluted flan tin. Add the egg and water, mixing to form a soft dough. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. ![]() Add the sugar and bring to the boil over a low heat until the sugar has melted. Piping bag fitted with small plain nozzleįor the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher.
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