Vegan Traditional Bakewell Tart
Indulge in the irresistible charm of this Vegan Traditional Bakewell Tart — a delightful plant-based twist on the classic British dessert. Perfectly flaky, golden shortcrust pastry serves as the foundation, filled with a luscious layer of sweet raspberry jam and topped with creamy almond frangipane flavored with almond extract. Finished with a sprinkle of flaked almonds for added texture and nutty appeal, this tart is a showstopper for any occasion. Simple ingredients like vegan butter and unsweetened almond milk come together effortlessly in this dairy-free and egg-free recipe, making it ideal for vegans and those looking to explore sustainable baking. With a prep time of just 30 minutes, you'll have a stunning, beautifully set tart ready to serve 8 lucky guests in less than an hour. Perfect for afternoon tea, festive celebrations, or a crowd-pleasing dessert, this vegan Bakewell tart is sure to steal the show!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 30 g Icing sugar
- 100 g Vegan butter (cold, cubed)
- 3 tbsp Cold water
- 120 g Ground almonds
- 100 g Caster sugar
- 100 g Vegan butter (softened)
- 2 tbsp Plain flour
- 3 tbsp Unsweetened almond milk
- 1 tsp Almond extract
- 150 g Raspberry jam
- 25 g Flaked almonds
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch tart tin with vegan butter or line it with parchment paper.
In a large bowl, combine the all-purpose flour and icing sugar. Add the cold, cubed vegan butter, and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, until the mixture comes together to form a dough. Wrap the dough in cling film and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Transfer the dough to the tart tin and press it gently into the edges, trimming any excess. Prick the base all over with a fork.
Blind bake the pastry by lining it with parchment paper and filling with baking beans or uncooked rice. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Set aside to cool.
In a medium bowl, cream together the softened vegan butter and caster sugar until light and fluffy. Stir in the ground almonds, plain flour, almond milk, and almond extract to make a smooth frangipane mixture.
Spread the raspberry jam evenly over the base of the tart. Spoon the frangipane mixture on top and spread it out gently, ensuring the jam layer is fully covered.
Sprinkle the flaked almonds over the top of the frangipane layer.
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 and serving. Enjoy!
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 211.3 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 497 mg | 38% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1274 mg | 27% | |
*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.
