Recipe: Bonnie's Vegan Bakewell Tartlets

Recipe by our Chef Bonnie Holmes

Makes 6 tartlets/ 1 medium tart  

You will need: 

Shortcrust pastry:
250g plain flour
40g icing sugar
1/4 tsp salt
150g vegan block butter
Tablespoons of ice water as needed

80g vegan butter (flora)
130g caster sugar
60g plain flour
10g cornflour
200g ground almonds
90ml soya milk
1tsp baking powder
1/2 tsp almond extract

To Assemble:
6tbsp cherry jam
6 glacé cherries
1 small handful of flaked almonds




1.) Mix all of the ingredients (except water) together in a bowl, until the mixture resembles fine breadcrumbs.
2.) Slowly add water, and mix to a firm dough. Roll out on a lightly floured surface, until    the dough is the thickness of a pound coin.
3.) place dough into moulds and push lightly, cut parchment to size and place baking beans on top.
4.) Tartlets- cook for 12-15 mins (until light golden at 180 degrees. Tart- cook 20/25 mins (until light golden at 180 degrees)


5.) Mix all ingredients together in a bowl, set aside to pour into tart cases.
6.) Heat up jam in a pan until warm and set aside.
7.) When the tart cases/ case is cooked, spread jam in the bottom of the cases and then evenly pour in the frangipane mix. Then scatter flaked almonds on top.
8.) Tartlets- (cook for 10-15 minutes). Tarts- (cook for 15-20 minutes) until light golden and spongey.
9.) Leave to cool a wrack when cooked. Optional- add a water icing and drizzle over the tartlets/ tart when cooled.
10.) Place glacé cherries on top of the tart or tartlets. Cut and enjoy!

Feel free to share your creations on your socials and tag us @erpinghamhouse and @erpinghamhousebtn.

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