Dairy-Free Traditional Bakewell Tart
Indulge in the timeless joy of a Bakewell tart with this deliciously crafted dairy-free twist! Our Dairy-Free Traditional Bakewell Tart recipe combines the classic elements you love—including a buttery shortcrust pastry, sweet raspberry jam, and rich almond-infused frangipane—while swapping out dairy to accommodate dietary needs. Perfect for an elegant dessert or afternoon teatime treat, this tart boasts a golden crust, a luscious jam base, and a soft almond topping adorned with flaked almonds for that classic finish. With easy-to-follow instructions, this recipe ensures you can recreate the beloved British favorite with all the nostalgic flavors, completely dairy-free. Ideal for vegans and those avoiding dairy, this exquisite tart serves up to eight and makes a stunning centerpiece for any occasion.
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Recipe Information
Ingredients
- 250 g Plain flour
- 125 g Dairy-free margarine
- 50 g Icing sugar
- 3 tbsp Cold water
- 150 g Raspberry jam
- 150 g Ground almonds
- 125 g Caster sugar
- 125 g Dairy-free margarine (for frangipane)
- 3 tbsp Dairy-free egg replacer (equivalent to 3 eggs)
- 1 tsp Almond extract
- 20 g Flaked almonds
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F and lightly grease a 23cm (9-inch) tart tin.
To make the pastry, sift the plain flour into a large mixing bowl. Add the dairy-free margarine in small chunks and rub it in with your fingers until the mixture resembles breadcrumbs.
Stir in the icing sugar, then add the cold water, one tablespoon at a time, mixing with a knife until it comes together into a dough.
Wrap the dough in cling film and chill it in the fridge for 20 minutes.
Once chilled, roll out the pastry on a lightly floured surface to fit your tart tin. Line the tin with the pastry, trimming the excess, and prick the base with a fork.
Place a sheet of baking paper over the pastry and fill with baking beans. Blind bake in the preheated oven for 15 minutes, then remove the baking paper and beans and bake for 5 more minutes. Set aside to cool slightly.
Spread the raspberry jam evenly over the base of the tart shell.
For the frangipane, beat the dairy-free margarine and caster sugar together until creamy. Add the dairy-free egg replacer, one tablespoon at a time, beating well after each addition.
Mix in the ground almonds and almond extract until fully combined.
Spoon the frangipane mixture over the jam layer, spreading it out evenly.
Sprinkle the flaked almonds evenly over the top of the frangipane.
Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is golden and set.
Allow the tart to cool completely in the tin before removing it and transferring it to a serving plate. Slice and serve.
Nutrition Facts
Calories |
4772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.1 g | 363% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 257.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1482 mg | 32% | |
*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.
