Bakewell tart is one of our favourite summer treats! Mom used to buy almond fingers when we were kids and they were always devoured – these are like a fancier version! We took the liberty to rightly or wrongly assume that most people have vegetable oil in their home so this is actually a sixth ingredient but we really wanted it to work with 5 ingredients and 6 ingredients just didn’t have the same ring so please forgive us!
Takes 35 minutesminutes
1sheet pre rolled vegan shortcrust pastry320g
125gself raising flour
– 25g flaked almonds
– 75g fresh raspberries
Defrost pastry if using frozen.
Roll out the pastry. Line a 25 x 18cm (3.5cm deep) size tray with parchment paper. Transfer the pastry to the tray and trim it to roughly fit your tray.
Next we have to blind bake pastry. To do this, line with another sheet of parchment paper and fill with cooking beans. Bake in the oven for 10 mins – remove beans, pop back in the oven for 5 mins so the base cooks. Remove and allow to cool. Reduce the oven temp to 180 C
Make the frangipane while pastry is blindbaking. Sieve the flour and sugar into the almonds in a large mixing bowl with a pinch of salt and mix to combine and so the almonds have no lumps. For the wet ingredients mix the oil with 120ml of water and add into the dry ingredients. Mix until combined into a batter.
Add the jam in an even layer to the pastry. Leaving approx 1-2 cm around the edge uncovered.
Add the almond mixture to the tray, spread evenly over the jam, taking care not to mix them. Dot the raspberries over the almond mixture and press into the frangipane. Scatter flaked almonds over the mixture.
Bake for 30-35 mins – rotate halfway through baking time so the top browns evenly.
Remove from the oven and allow to cool fully in the tray before cutting. We like to cut our bakewells into fingers, approx 3 x 12 cm (you should get 10 -12 fingers) but you can portion into your prefered size and slice. Enjoy!