5 Ingredient Easy Bakewell
Bakewell tart is one of our favourite summer treats! When we were kids, Mum used to buy almond fingers that were always devoured – these are a fancier take on those! Although we’re calling this a 5-ingredient recipe, we’ve included vegetable oil as an assumed staple.
Takes 35 minutes
Serves 12
Ingredients
- 1 x 320g sheet of pre-rolled vegan shortcrust pastry
- 200 g raspberry jam
Frangipane
- 200 g ground almonds
- 175 g powdered sugar
- 125 g self-raising flour
- 150 ml neutral oil e.g., vegetable oil
Optional Extras
- 25 g flaked almonds
- 75 g fresh raspberries
Instructions
- Prepare the PastryIf using frozen pastry, allow it to defrost.Roll out the pastry and line a 25 x 18 cm tray (3.5cm deep) with parchment paper. Transfer the pastry to the tray, trimming the edges to fit.
- Blind Bake the PastryPreheat the oven to 180°C (fan).Line the pastry with another sheet of parchment paper and fill with baking beans or rice to weigh it down. Bake for 10 minutes, then remove the beans and bake for another 5 minutes to cook the base. Remove from the oven and set aside to cool.
- Prepare the FrangipaneWhile the pastry is baking, start the frangipane. In a large mixing bowl, sieve the flour and powdered sugar into the ground almonds, adding a pinch of salt. Stir to combine and break up any lumps.In a separate bowl, mix the oil with 120ml of water, then pour it into the dry ingredients. Stir until combined into a smooth batter.
- Assemble the TartSpread the raspberry jam evenly over the cooled pastry, leaving a 1-2 cm border around the edges.Carefully pour the almond mixture over the jam, spreading it evenly without mixing the layers. Dot the fresh raspberries over the almond mixture and gently press them into the frangipane. Scatter the flaked almonds over the top if desired.
- Bake the TartReturn the tray to the oven and bake for 30-35 minutes, rotating halfway through to ensure even browning on top.Remove from the oven and allow the tart to cool completely in the tray.
- Slice and ServeOnce cooled, cut into fingers (approx. 3 x 12 cm) to yield 10-12 fingers, or cut into your preferred size. Enjoy!