Vegan summer fruit Bakewell tart
- FOR THE PASTRY
- 150g plain flour, plus extra for dusting
- 75g cold coconut oil
- FOR THE FRANGIPANE
- 1½tbsp ground flax seeds
- 130g cold coconut oil
- 155g ground almonds
- 140ml maple syrup
- 1¼tsp baking powder
- FOR THE JAM LAYER
- 250g fresh raspberries
- 100ml maple syrup
- 2tbsp chia seeds
- 50g flaked almonds
- TO SERVE
- 200g Alpro Plain Soya Yogurt Alternative
Preheat the oven to 180C/160C Fan/Gas 4. Line the base of a 23cm round springform cake tin with baking paper.
For the pastry, put the flour in a mixing bowl. Chop the coconut oil and add to the bowl, then massage with your fingers until the mixture resembles crumbs.
Add 3tbsp water and press into a ball of dough. Wrap in clingfilm and chill in the fridge for 5 mins.
Dust your hands with flour. Shape the dough into a disc, then press it into the base of the cake tin to form a ½cm-thick layer. Don’t take it up the sides.
Blind-bake in the oven for 10 mins (no need for baking paper or baking beans), then remove and allow to cool on a rack. Leave the oven on.
For the frangipane, mix the flax seeds and 4tbsp water in a bowl, then set aside until it has a beaten egg-like consistency. Melt the oil in a small pan and transfer to a bowl. Add the ground almonds, syrup, baking powder and flax 'egg', then mix to combine.
Meanwhile, for the jam, put the raspberries and 4tbsp water in a pan. Cook on a medium heat until the fruit breaks down. Add the syrup and chia seeds; simmer for 6-8 mins, stirring, to reduce and thicken. Remove from the heat, transfer to a bowl. Allow to cool.
Spread the jam over the pastry base. Gently spoon the frangipane on top, making sure to cover it all. Sprinkle over the almonds.
Pop the tart back in the oven for 30 mins. Leave to cool for 15 mins, then slice and devour with a dollop of vegan yogurt!