When thinking about British desserts, a common favourite will always be the Bakewell Tart. Consisting of a shortcrust pastry, topped with sweet jam and a delicious almond frangipane filling, this is definitely a bake everyone needs to try. Here is my veganised recipe for a classic British Bakewell Tart.
The Bakewell Tart is a classic British dessert developed from a similar dish known as the Bakewell Pudding, which originated from the British town of Bakewell. Whilst both have a pastry base topped with jam, the pudding contains a custart-like filling, and the tart is made with a frangipane filling.
For those of you who have never had a Bakewell Tart before, you may be wondering what a frangipane is. Made with butter (dairy-free in this case), sugar, ground almonds and a few other ingredients, this tart filling is sweet, creamy, and so delicious!
Vegan Bakewell Tart
Prep time: 50 minutes
Cooking time: 70 minutes
Total time: 2 hours
For the shortcrust pastry:
150g plain flour
75g dairy-free butter
1-2 tbsp cold water
For the frangipane:
80g dairy-free butter
100g caster sugar
140ml plant milk
100g ground almonds
80g plain flour
1 tsp almond extract
1/4 tsp salt
150g cherry jam
100g glace cherries, chopped
2 tbsp sliced almonds
Preheat the oven to 180 °C (or 160 °C fan assisted), and grease a 9'' round tart tin.
Start by making the shortcrust pastry, add the flour and butter to a large bowl and rub together to make a breadcrumb-like mixture.
Add a little water at a time and gently knead to form a firm dough. Wrap the dough and refrigerate for 30 minutes.
Whilst the dough is chilling, prepare the frangipane filling. Add the butter and sugar to a large bowl and combine with a mixer until soft and fluffy.
Add in the remaining frangipane ingredients and mix until well combined.
Roll out the prepared pastry on a floured surface until large enough to line the tart tin. Gently press the pastry into the tart tin and use a knife to trim off the excess.
Pierce the pastry with a fork in several places, line with baking paper and fill with baking beads.
Blind bake the pastry for 15 minutes, then remove the beans and baking paper and bake for a further 10 minutes until lightly golden.
Remove the pastry from the oven. Spread the jam over the pastry base, then spoon the frangipane and gently spread to the edge of the tart.
Sprinkle over the sliced glace cherries and flaked almonds and bake for 40-45 minutes until the filling is golden.
Remove the tart from the oven and allow to fully cool in the tin, before sprinkling with a little icing sugar and serving.
Store in a sealed container for 3-5 days.
If you don't have a tart tin you can use a square or circle cake tin.
Rather than making your own pastry you can also use ready-to-roll pastry, my favourite is Jus-Rol which is accidentally vegan!
This recipe also works with gluten free flour to make this tart suitable for those with a gluten free diet.
Thanks for reading, I hope you enjoy this delicious vegan bakewell tart. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!