Vegan marmalade Bakewell tart
A unique take on a classic British Bakewell tart that's great as a make-ahead vegan dessert. Swap your favourite jam for marmalade if you like.
Ingredients
- 320g packet ready-rolled vegan shortcrust pastry
- 1 pot marmalade (or chilli marmalade)
- 80ml/2½fl oz olive oil
- 150²µ/5½´Ç³ú caster sugar
- 60²µ/2¼´Ç³ú plain flour
- 1 tbsp cornflour
- 90ml/3fl oz almond milk
- 200g/7oz ground almonds
- 1 tsp baking powder
- ½ tsp almond extract
- 50²µ/1¾´Ç³ú flaked almonds to garnish
To serve
- 300g/10½oz dairy-free yoghurt
- icing sugar for dusting
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper.
Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking.
Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice.
Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool.
Lower the oven temperature to 170C/150C Fan/Gas 3½.
For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined.
Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract.
Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing.
Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set.
Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely.
Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar.
