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! Here we bake this one in a 30-40cm pie dish or else in a brownie tray instead approx 20x30cm
1sheet pre rolled vegan shortcrust pastry/ puff pastry320g
175mlmaple syrup/ agave syrup
125gself raising flour
150gplant based butter
– 25g flaked almonds
– 75g fresh raspberries
Ice cream to serve
Preheat oven to 180 C fan assisted
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 150 C
Make the frangipane while pastry is blind baking. Sieve the flour into the ground 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, melt the plant based butter, add in the maple syrup/ agave syrup with 8 tablespoons 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 (frangipane) 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 mins – rotate halfway through baking time so the top browns evenly. Insert a skewer into the centre and it should come out almost dry.
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!