![]() ![]() ![]() You can cut off any excess that hangs off the sides using a knife or scissors. Otherwise, the pastry will shrink back into place while baking.ĭrape the dough over the tin and use clean fingers to gently press it into and up the sides. Make sure you roll it out to fit the tin, not stretch it. Roll it out onto a floured surface until it’s large enough to fit over a 9-inch tart tin, rotating and adding more flour as needed. Press the dough in your hands to get rid of any large cracks. Step 2:Īfter the 30 minutes are up, remove the dough from the fridge. If you’re using a fan or convection oven, set it to 180☌/350☏ instead. 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 cool, then slice into 16 fingers. Dust with icing sugar to serve.This cherry vegan Bakewell tart is sweet, nutty and elegant. Put back into the oven for 18-20 minutes until lightly golden and set on top. Spoon the frangipane in blobs on top then spread it out to make an even layer. Spread the jam over the base of the tart. Lastly, add the ground almonds, flour and almond extract, then whiz.ĥ. Whiz until creamy, then add the eggs and whiz again. For the frangipane filling, measure the butter and sugar into the food processor. Line the pastry with nonstick baking paper and baking beans. Bake blind for about 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is pale golden.Ĥ. Prick the base, then chill in the fridge for 30 minutes.ģ. Roll the pastry out very thinly, then use it to line the base and sides of the tin. Or rub the flour, butter and sugar together in a bowl with your fingertips before adding the egg. Add the egg and whiz until the pastry comes together. For the pastry, measure the flour, butter and icing sugar into a food processor and whiz until it looks like breadcrumbs. Preheat the oven to 200C/180C fan/gas 6.Ģ. You will need a 33cm x 23cm (13in x 9in) Swiss roll tin. PREPARE AHEAD Can be made up to 2 days ahead.Ģ tbsp icing sugar, plus extra for dustingġ. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |