Vegan toffee bakewell tart

Ingredients for the shortcrust pastry
2 cups of flour
1 cup of oats
1/2 cup of water
1/2 cup of oil
1/2 cup of sugar
1 tsp of almond extract
1 tbsp of potato starch
2 tbsp of soya flour

2 cups of soya toffee

Ingredients for the vegan frangipane

2 cups cups of almonds to be grounded
1 cup of margarine
2 tbsp of flour
1 tbsp of soya flour
1 tbsp of potato starch
1 tbsp of baking soda
1 tbsp of cider vinegar
1 tsp of almond extract
1 cup of sugar
3/4 cup of water

One handful blanched, flaked almonds

Prepare the shortcrust pastry
Mix the ingredients together added the water at the end, little by little.
Knead the dough.
Roll it down and place in a pre-greased pie pan.
Set in the fridge to let it set.

Prepare the Frangipane
Blend the almonds with a food processor.
Melt gently the margarine in a pan over low heat.
Stir the melted butter into with the almonds and the sugar.
Then add the flours, the baking soda, the water and the almonds extract.
At the very end add the vinegar.

Setting up the pie
Spread the jam on the shortcrust pastry.
Add the frangipane on the jam.

Bake the pie for 30 minutes in a pre-heaten oven a 200°C/400°F.
Add the almonds flakes on top and bake for 5 more minutes.
Set it aside to cool down.

Comment: you might be interested in other version of the crustpastry:
see

1. the classical version,
2. and a vegan version.

Moreover you could like to change the frangipane recipe: see the one I used in

1. the Galette des rois
2. the classical Bakewell tart recipe.

You may be interested in other milk jams or toffee:

1. the classical toffee recipe
2. another vegan toffee recipe with coco milk.

Last but not least you maybe are looking for the classical version of the Bakewell tart, where I used raspberry jam as a stuffing.