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Practical Way to Preparing Appetizing Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

We hope you got insight from reading it, now let's go back to vickys raspberry bakewell tart traybake, gf df ef sf recipe. You can cook vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you do that.

To cook an unforgettable Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF, below are the components required:

  1. Provide 300 g of gluten-free / plain flour.
  2. Get 1/8 tsp of xanthan gum.
  3. Use 90 g of light brown sugar.
  4. You need 65 g of ground almonds.
  5. Get 190 g of gold foil-wrapped Stork margarine block.
  6. Prepare 150 g of seedless raspberry jam.
  7. You need 200 g of fresh raspberries.
  8. Take 125 g of caster sugar.
  9. Get 125 g of Stork block as above.
  10. Get 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
  11. You need 75 g of plain / gluten-free flour.
  12. You need 75 g of ground almonds.
  13. Provide 1/2 tsp of baking powder.
  14. Prepare 1/2 tsp of almond extract.
  15. Get as needed of flaked almonds for topping.

After preparing the ingridients, next you are good to cook your appetizing Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF by following the instructions on this section:

  1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
  2. Combine the flour, xanthan gum, almonds and sugar in a bowl.
  3. Add the softened margarine and cut in until the mixture resembles crumbs.
  4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden.
  5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
  6. Scatter the raspberries over and set aside.
  7. In a clean bowl cream together the caster sugar and softened Stork.
  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!.
  9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top.
  10. Let cool completely in the tin before slicing into squares or fingers.
  11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving.
  12. Will keep well in an airtight container for 2 - 3 days.
  13. Serves 15 squares / 30 fingers.

It's light crust & creamy filling will definitely impress your guests! Vegan Chocolate Raspberry Tart by Fearne Cotton. Biting into a bakewell tart is pure bliss - on the outside you have a flaky crust, which holds rich, chewy almond frangipane and below that, a layer of sweet jam. The figs paired wonderfully with this particular flavor, but for a more traditional bakewell tart you could replace them with flaked almonds. Recipe: Perfect Vickys Teriyaki Chicken Traybake,.

Recipe : Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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