Vegan bakewell tart

• 250 g / 2 cups plain flour ↔ Replace
• 50 g / ¼ cup caster (superfine) sugar ↔ Replace
• ½ tsp fine salt ↔ Replace
• 125 g / 4.4 oz vegan butter, I used Naturli ↔ Replace
• 30 ml / 2 tbsp cold vodka (or more iced water) ↔ Replace
• 30 ml / 2 tbsp iced water (more if making pastry by hand) ↔ Replace
• 50 g / ¼ cup vegan butter (or oil), melted & cooled ↔ Replace
• 130 g / heaped ½ cup raspberry jam ↔ Replace
• 100 g / ½ cup caster sugar ↔ Replace
• 60 ml / ¼ cup aquafaba (chickpea brine) ↔ Replace
• ½ tsp almond extract ↔ Replace
• 10 ml / 2 tsp vanilla extract ↔ Replace
• 150 g / 1½ cups almond meal OR finely ground almonds ↔ Replace
• ½ tsp baking powder ↔ Replace
• 15 g / 2 tbsp plain flour ↔ Replace
• 100 g / 3.5 oz fresh (or frozen) raspberries ↔ Replace
• 20 g / handful of flaked almonds ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.