Bakewell Tart

Name: Bakewell Tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 4–6 tbsp seedless raspberry jam; 1 recipe quantity of Shortcrust Pastry; 4 tbsp cornflour (cornstarch); 40 g/1½ oz (heaped ¼ cup) self-raising (self-rising) flour; 2 tsp almond extract; 4 tbsp cornflour (cornstarch); 60 g/2 oz (¼ cup) unsweetened soy yoghurt; 120 ml/4 fl oz (½ cup) unsweetened dairy-free milk; 170 g/6 oz (scant ¾ cup) dairy-free butter; 150 g/5½ oz (¾ cup) caster sugar; icing (confectioner’s) sugar, for dusting; 150 g/5½ oz (1½ cups) ground almonds; 50 g/1¾ oz (heaped ½ cup) flaked (sliced) almonds

Preparation info

Serves
10

Difficulty
Easy
Ready in
1 hr 10

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Fragrant almond paired with sweet, tart raspberry creates one of Britain’s favourite teatime treats. Delicious served warm from the oven with some coconut whipped cream or simply cut into slices and dusted with a little icing sugar.

Ingredients

1 recipe quantity of Shortcrust Pastry
4–6 tbsp seedless raspberry jam
170

Europe
United Kingdom
Pie
Vegan

Method

Preheat the oven to 170°C fan/190°C/375°F/gas 5.
Roll out the shortcrust pastry to 3 mm/⅛