Dairy-Free Cherry Bakewell
Indulge in the classic charm of this Dairy-Free Cherry Bakewell, a delightful twist on the traditional British tart that's perfect for those avoiding dairy. Featuring a crisp, homemade pastry base layered with sweet cherry jam, it’s topped with a rich almond sponge made with ground almonds, dairy-free margarine, and aromatic almond extract. The tart is finished with a scattering of flaked almonds, a sprinkle of icing sugar, and vibrant glacé cherries for a stunning presentation. With an easy-to-follow recipe that combines blind baking techniques and simple creaming methods, this bakewell tart is ideal for both seasoned bakers and beginners. Perfect as a show-stopping dessert or an afternoon tea centerpiece, this dairy-free treat promises the nostalgic flavors you love in a more inclusive format.
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Recipe Information
Ingredients
- 150 g plain flour
- 100 g ground almonds
- 100 g dairy-free margarine
- 2 tbsp water
- 50 g icing sugar
- 200 g cherry jam
- 100 g caster sugar
- 2 large free-range eggs
- 1 tsp almond extract
- 50 g flaked almonds
- 10 whole glacé cherries
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F.
In a large bowl, mix the plain flour, ground almonds, icing sugar, and a pinch of salt.
Add the dairy-free margarine into the bowl and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Add the water gradually and mix with a fork until the dough comes together. Form the dough into a ball, wrap in cling film, and refrigerate for 15 minutes.
Roll out the chilled pastry on a floured surface to fit a 9-inch fluted tart tin. Carefully line the tin with the pastry, trimming any excess.
Prick the base of the tart with a fork. Line with baking parchment and fill with baking beans. Blind bake in the oven for 10 minutes.
Remove the parchment and baking beans and bake for another 5 minutes until lightly golden.
Spread the cherry jam evenly over the base of the pastry.
In a separate bowl, cream the dairy-free margarine and caster sugar together until pale and fluffy.
Beat in the eggs one at a time, followed by the almond extract.
Gently fold in the ground almonds until fully combined.
Spread this almond mixture over the cherry jam, smoothing the top with a spatula.
Scatter the flaked almonds over the filling.
Bake for 25-30 minutes, or until the filling is set and golden brown.
Allow to cool in the tin before removing.
Decorate the tart with glacé cherries and dust with icing sugar before serving.
Nutrition Facts
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 527.1 g | 192% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 367.8 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
