Vegan Bakewell Tarts - The yummiest almond and fruit desserts!

Pastry Dough

• 2 tspwater
• 1/2 tspegg replacer powder(I use Ener-G)
• 17 gvegan butter(keep butter cold but not frozen)
• 1 tsppowdered sugar
• 33 gall-purpose flour

Filling

• 25 gall-purpose flour
• 25 galmond flour
• 50 gvegan butter(at room temp)
• 42 ggranulated sugar
• 1 1/2 tspegg replacer powder
• 1 1/2 tbspwater
• 1/8 tspalmond extract
• 17 graspberry jam(can substitute for blackberry)
• 17 gfresh raspberries(or blackberries)
• 3 gflaked almonds
• 1/2 tsppowdered sugar(for dusting)

1. 1
   Into the Oven: Bake for 20 min, remove and add flaked almonds on top. Reduce temperature to 350 and bake for 10 more minutes until golden brown. Using a sharp knife, run it around the sides of the tart. Let cool completely before flipping them out. The bottoms should be golden brown. Dust with powdered sugar and enjoy!
2. 2
   Make the Dough: To make the pastry mix the flour and powdered sugar together. Add the butter and using a pastry cutter combine until the butter is breadcrumb size (you can make do with a fork or use your hands, if using your hands make sure the mixture doesn't become too warm). Now add the egg and water mixture and bring the dough together. If, after a few minuets the dough is still dry add 1-2 tsp of water until it combines into a smooth dough. Cover and refrigerate at least 45minuets. Dough can be made up to 3 days in advance
3. 3
   Make the Filling: To make the filling combine butter, sugar, almond extract and egg and water mixture. Then add flour and almond flour and stir until combined. Refrigerate filling for at least 2 hours (filling can be made up to 5 days in advance).
4. 4
   Roll out the Dough: When you are ready to bake, let the dough and filling sit on the counter until it reaches room temperature. Preheat oven to 375F. Roll out your dough as thin as possible, using a large circle cutter cut out 6 circles and place the dough in a muffin tin. Using your hands shape the dough to the size of the tin going up to the rim. Use extra dough to patch any holes.
5. 5
   Assembly: Place a spoonful of jam inside each tart. Add the almond filling and fill the tart roughly 80% full, leaving some room for the filling to expand while baking. Place 2-3 fresh raspberries on top of each tart.