Bakewell tart is one of our favourite summer treats! Mum used to buy almond fingers when we were kids, and they were always devoured – these are a fancier version. We recommend baking this pie in a 30-40cm pie dish or a brownie tray approximately 20x30cm.
Takes 40 minutesminutes
Serves 10
Ingredients
1x 320gsheet pre rolled vegan shortcrust(or puff pastry)
200graspberry jam
Frangipane
200gground almonds
175mlmaple syrup (or agave syrup)
125gself raising flour
1tspalmond essence
150gplant based butter
8tablespoonswater
Pinchof salt
Optional
25gflaked almonds
75gfresh raspberries
Ice cream to serve
Instructions
Preheat the oven: Preheat the oven to 180°C, fan-assisted.
Prepare the pastry: If using frozen pastry, allow it to defrost. Roll out the pastry and line a 25 x 18cm (3.5cm deep) tray with parchment paper. Transfer the pastry to the tray and trim it to fit.
Blind bake the pastry: To blind bake, line the pastry with another sheet of parchment paper and fill with baking beans. Bake for 10 minutes, then remove the beans and paper. Return the pastry to the oven for 5 more minutes to cook the base. Remove and allow to cool.
Reduce the oven temperature: Lower the oven temperature to 150°C.
Make the frangipane: While the pastry is blind baking, prepare the frangipane. In a large mixing bowl, combine the ground almonds, a pinch of salt, and sieve in the self-raising flour. Mix until well combined. In a separate bowl, melt the plant-based butter and mix in the maple syrup or agave syrup, almond essence, and 8 tablespoons of water. Combine the wet and dry ingredients until a smooth batter forms.
Assemble the pie: Spread the raspberry jam evenly over the pastry, leaving approximately a 1-2 cm border around the edge. Pour the almond mixture (frangipane) over the jam, spreading it evenly. If using, dot the fresh raspberries over the frangipane and press them in gently. Scatter flaked almonds on top.
Bake the pie: Bake for 30 minutes, rotating halfway through to ensure even browning. Insert a skewer into the centre; it should come out almost dry when the pie is ready.
Cool and serve: Remove the pie from the oven and allow it to cool fully in the tray before slicing. For a classic Bakewell presentation, cut the pie into fingers (approximately 3 x 12 cm) or your preferred size. Serve with ice cream, if desired, and enjoy!
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