Bakewell Tart

What better to do on a lazy Sunday than bake a yummy treat and then pig out? I decided, in fact, nothing was, so that’s exactly what I did! As you all know I’m addicted to the Great British Bake Off, and they’re doing a Comic Relief version at the moment, and one of the celebrity technical challenges was a bakewell tart, and it made me really crave one! I absolutely detest marzipan, so I’ve been put off making one in the past, as I thought it would taste like a huge lump of marzipan, but it was lovely… The sponge is really light and moist on top and it really goes well with the crumbly pastry and jammy center :) Only difference is that this comes from a vegan cookbook I got a while ago, so it’s completely vegan friendly! Be sure to be very generous with the jammy layer, it tastes so nice, but I was worried about it bubbling up like it did for one of the contestants so I didn’t do enough… Well, I’ll know for next time!

I’ve been trying to do as much as possible with my weekends this term at uni, I used to have Wednesdays off, and now I have to be on campus for 10am at the latest pretty much every day, so baking today was such a welcome break! I got so used to enjoying my lie-ins, and now they’ve been taken away from me I feel like I have to do more to prove to myself that there’s a reason I can’t be asleep! Anyone else share this dilemma?

Bakewell Tart

Bakewell Tart

Ingredients

For the Pastry

250g of plain flour

125g of vegan margarine

For the Sponge

170g of self-raising flour

170g of ground almonds

170g of caster sugar

Half a teaspoon of baking powder

One teaspoon of almond extract

150ml of vegetable oil

200ml of water

Also, strawberry or cherry jam, icing sugar and flaked almonds to decorate

Method

  1. Preheat the oven to 190 degrees Celsius. Rub the margarine into the flour until it looks like fine breadcrumbs, then add a little cold water until it comes together as a dough. Roll out to about a 3mm thickness, then line a tart tin with it. Prick with a fork to stop air bubbles from forming, then bake for 10 minutes.Β 
  2. Spread a generous layer of jam over the pastry.
  3. Mix the dry ingredients for the sponge together, then add the wet ingredients to it; it should be quite runny. Pour it into the pastry case, sprinkle over the flaked almonds and bake for 10 minutes, then lower the temperature to 180 degrees Celsius and bake for a further 25 minutes.
  4. Leave to cool, then shake some icing sugar over the top!

Serves 10-12

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43 thoughts on “Bakewell Tart

  1. Hi Emily, I really hope you see this! Otherwise I might have to email you about it because it’s such a pressing question. Is the temperature in this recipe for a fan forced oven or a conventional oven? I always lower the temp as I use a fan forced oven, and I assume you’re using conventional as its unspecified. I’ve noticed that every time I make it I have to cook it a fair bit longer, so it made me think that all this time you may have been using a fan forced oven too. Will be waiting to hear back from you, thanks for a great recipe!

      • Ah, that explains all the issues I’ve had, and I imagine the same with others in the past comments too. I recommend adding that it’s a fan oven to the recipe, as a fan oven is hotter than a regular oven :) people using a fan oven won’t need to change the temperature, but those using a conventional oven will actually need to increase the temperature by about 20 degrees celsius (there are more exact conversion charts online).

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