Vegan marmalade Bakewell tart recipe
 A unique take on a classic British Bakewell tart that's great as a make-ahead vegan dessert. Swap your favourite jam for marmalade if you like. 320g packet ready-rolled vegan shortcrust pastry1 pot marmalade (or chilli marmalade)80ml/2½fl oz olive oil150g/5½oz caster sugar60g/2¼oz plain flour1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds1 tsp baking powder½ tsp almond extract50g/1¾oz flaked almonds to garnish 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar 60g/2¼oz plain flour 1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds 1 tsp baking powder ½ tsp almond extract 50g/1¾oz flaked almonds to garnish 300g/10½oz dairy-free yoghurt icing sugar for dusting 300g/10½oz dairy-free yoghurt icing sugar for dusting Method Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool.Lower the oven temperature to 170C/150C Fan/Gas 3½.For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined.Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract.Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing.Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely.Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Lower the oven temperature to 170C/150C Fan/Gas 3½. Lower the oven temperature to 170C/150C Fan/Gas 3½. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar.