Cherry Bakewell Tart

For the Base:

• 2 cups spelt flour
• 2 tablespoons maple syrup
• 1⁄4 teaspoon sea salt
• 3 tablespoons coconut oil (or vegan butter, kept solid in fridge for at least 10 minutes before using)

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For the Compote:

• 2 cups frozen cherries (or mixed berries)
• 1⁄4 cup coconut sugar (or maple syrup or monk fruit sweetener)
• 1 teaspoon lemon zest

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For the Filling:

• 2 cups almond flour
• 1⁄3 cup aquafaba (water from the cans of chickpeas)
• 1⁄3 cup butter
• 1 teaspoon almond essence
• 20 cherries (for topping)

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For the Toppings:

• sliced almonds
• cashew cream

1. Prepare the pastry. Combine the flour and coconut oil in a mixing bowl and rub it into the flour with your fingers until it resembles breadcrumbs. Then add in the maple syrup and gently bring together to form a ball - do not knead. You should not need any more liquid, but it often depends on what your flour is like, so if it's not coming together add a few drops of nondairy milk or water until the dough comes together - add very carefully, don't just pour it in. Then wrap the ball in cling film and put it in the fridge while you prepare the rest of the tart ( about 15 minutes).

2. Make the compote. Add all the compote ingredients into a small pan and cook at medium heat till the fruits have broken down and come together. Once it is done, if it's a little lumpy you can give it a quick whiz in the blender so its a little more jammy and smooth. Set aside.

3. Prepare the pastry and pan. Preheat your oven to 350°F/170°C and take the pastry out of the fridge and place it on a nonstick surface with a sheet of cling film on top and roll (this makes it easier to roll). You can roll between two pieces of parchment paper too. Roll the pastry to the desired thickness and then lay onto the base of the greased tart tin (I used a 10-inch tart tin ). You can go up the sides with the pastry or just do the base like I did. With a fork, pierce the pastry evenly across the base and place back into the fridge for about 20 minutes.

4. Bake. Take pastry pan out of the fridge and line the pastry case with a piece of baking paper and fill with baking beads or rice - this prevents the pastry from shrinking or puffing up. Place in a preheated oven for about ten minutes.

5. Prepare the filling. In a medium mixing bowl, whisk together the butter, almond essence, and maple syrup. Once combined, add the aquafaba and keep whisking till it all comes together. Next add in the flour and whisk. Finally, add the almond flour bit by bit till it all comes together, smooth and rich!

6. Assemble and bake. Once the tart case has been blind baked, start layering. Remove pan from oven and start filling. First goes the compote, add a good juicy layer of it. Then put it in the fridge for 10 mins (this makes the filling easier to spread on top). Add on the filling - as much as you can possibly fit in the tin and then top with as many cherries as your heart desires! Place onto the middle shelf of your oven and bake for about 45 minutes till golden brown on the top (time may vary depending on the ingredients you used, so keep an eye on it). Once baked and ready, remove from the oven and let it cool.

7. Serve with desired toppings.

8. Sprinkle a little love, say a little prayer, and nourish yourself ❤️