{"id":1046,"date":"2015-03-14T16:18:55","date_gmt":"2015-03-14T16:18:55","guid":{"rendered":"http:\/\/cdblog.cdstealer.com\/?p=1046"},"modified":"2017-01-29T09:24:46","modified_gmt":"2017-01-29T09:24:46","slug":"bakewell-tart","status":"publish","type":"post","link":"https:\/\/cdblog.cdstealer.com\/?p=1046","title":{"rendered":"Bakewell Tart"},"content":{"rendered":"

Ingredients: (26cm x 19cm tray)<\/h3>\n

For the Pastry<\/strong><\/h3>\n

(if you don't want pastry sides, reduce by 1\/3)<\/em>
\n300g plain flour
\npinch of salt
\n150g vegan margarine (pure Soya)
\n3 tablespoons cold water<\/p>\n

For the Sponge<\/strong><\/h3>\n

170g of self-raising flour
\n170g of ground almonds
\n170g of caster sugar (or coconut sugar)
\nHalf a teaspoon of baking powder
\nOne teaspoon of almond extract
\n150ml of Coconut oil
\n170ml of water<\/p>\n

Also, strawberry or cherry jam, icing sugar and flaked almonds to decorate.<\/p>\n

Note: \u00a0If using coconut sugar, the sponge will be dark brown.<\/p>\n

Method<\/h3>\n
    \n
  1. Preheat the oven to 190 degrees Celsius.
    \nRub the margarine into the flour until it looks like fine breadcrumbs, then add a little cold water until it comes together as a dough, or use a food processor.
    \nRoll out to about a 3mm thickness, then line a tart tin with it.
    \nPrick with a fork to stop air bubbles from forming, line with foil and add baking beans, then blind bake for 10 minutes.<\/li>\n
  2. Spread a generous layer of jam over the pastry.<\/li>\n
  3. Mix the dry ingredients for the sponge together, then add the wet ingredients to it; it should be quite runny. Pour it into the pastry case, sprinkle over the flaked almonds and bake for 10 minutes, then lower the temperature to 160 degrees Celsius and bake for a further 45-55 minutes.<\/li>\n
  4. Leave to cool, then shake some icing sugar over the top!<\/li>\n<\/ol>\n

    \"IMG_20150321_150736\"<\/a><\/p>\n

    \"IMG_20150321_161217\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: (26cm x 19cm tray) For the Pastry (if you don't want pastry sides, reduce by 1\/3) 300g plain flour pinch of salt 150g vegan margarine (pure Soya) 3 tablespoons cold water For the Sponge 170g of self-raising flour 170g of ground almonds 170g of caster sugar (or coconut sugar) Half a teaspoon of baking … Continue reading Bakewell Tart<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[272],"tags":[210,211,176],"class_list":["post-1046","post","type-post","status-publish","format-standard","hentry","category-vegan","tag-almond","tag-tart","tag-vegan"],"_links":{"self":[{"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/posts\/1046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1046"}],"version-history":[{"count":6,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/posts\/1046\/revisions"}],"predecessor-version":[{"id":1172,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=\/wp\/v2\/posts\/1046\/revisions\/1172"}],"wp:attachment":[{"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cdblog.cdstealer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}