Finally, gently fold in the almond meal and almond essence with a spatula.Whisk well after each portion of aquafaba. Cream oil and sugar (or maple syrup) with an electric whisk. While the pastry cases are baking, prepare the filling.Remove the paper and beads and bake for another 10 minutes. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake. 45 min into pastry chilling time, preheat the oven to 175° C / 350° F.
BAKEWELL TART PATCH
Trim the excess pastry with a sharp knife and patch any holes with the cut-off excess. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your entire tart case, about 2-3 mm in thickness.Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Combine all the ingredients into a dough gently, but do not knead (that’s important for the gluten version) or the pastry will be tough. If using icing sugar, add cold water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is. If you are using maple syrup, add it now and the chances are that you will not need to add any water to bring the dough together.Add the softened coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left. If using maple syrup instead of icing sugar, don’t add it just yet. Combine the flour, icing sugar, (plus cornstarch and xanthan gum if making GF pastry) in a large bowl.This tart isn’t difficult to make at all and since it works with virtually any summer fruit, you’ll have plenty of time to practise it in the coming months and I’m sure no one will complain. The truth is you could make this classic dessert with a whole host of fruit: raspberries, blackberries, sweet or sour cherries, peaches, plums, figs and even pears work well, but for me, personally, tart raspberries and a sweet almond filling is the best combo ever!
Their point of reference were those shop-bought Mr Kipling’s mini bakewell tarts, which, no offence, are a mockery of the real thing, if you ask me. I think cherry bakewell tart is more traditional, although I asked a couple of British friends and they weren’t so sure. I’ve been wanting to make this twist on a bakewell tart for a while, but I wasn’t able to get raspberries in Greece, so I’ve been awaiting raspberry season rather eagerly this year. All I could think of was is how good they’d taste surrounded by sweet almond frangipane!
BAKEWELL TART CRACKED
I’ve managed to contain my sweet tooth for a while and steer clear of making sweet recipes, but I cracked once I saw beautiful raspberries at my green grocers.
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