If you have a soft spot for classic British desserts but follow a plant-based lifestyle, you are going to fall head over heels for this Vegan Bakewell Tart Recipe. It beautifully captures the rich almond flavors and delicate raspberry sweetness that make a Bakewell tart so irresistible, all without any animal products. This tart’s crisp shortcrust pastry and luscious, nutty frangipane filling are complemented by vibrant raspberry jam, creating a treat that’s perfect for afternoon tea, celebrations, or simply indulging your sweet tooth with something homemade and thoughtful.
Ingredients You’ll Need
This Vegan Bakewell Tart Recipe uses straightforward ingredients that are easy to find but essential to achieving the perfect balance of texture and taste. Each component plays a key role, from the buttery vegan shortcrust pastry to the fragrant almond-infused frangipane and the burst of raspberry jam that brightens every bite.
- Vegan shortcrust pastry: Provides a crisp, buttery base that holds all the delicious layers together perfectly.
- Raspberry jam (150 g): Adds a natural sweetness and a tangy contrast that complements the nutty filling.
- Vegan butter (100 g, block-style, room temperature): Gives the frangipane its creamy, fluffy texture and rich flavor.
- Granulated sugar (80 g): Sweetens the frangipane and helps achieve a light, airy finish.
- Vegan Greek-style yogurt (70 g) or unsweetened apple sauce/puree: Adds moisture and a subtle tang, keeping the filling soft and tender without eggs.
- Vanilla extract (1 teaspoon): Brings aromatic warmth to the frangipane, enhancing the almond notes.
- Almond extract (½ teaspoon): Intensifies the almond flavor, making this tart irresistibly fragrant.
- Ground almonds (125 g): The star ingredient for frangipane, giving it that signature nutty richness.
- All-purpose flour (50 g): Helps provide structure to the frangipane without weighing it down.
- Baking powder (¾ teaspoon): Gives the frangipane just enough lift for a light texture.
- Flaked almonds (3 tablespoons): Sprinkled on top to add crunch and a toasty finish.
- Powdered sugar (icing sugar, 1 tablespoon, optional): For dusting and adding a delicate sweetness before serving.
How to Make Vegan Bakewell Tart Recipe
Step 1: Prepare and Par-Bake the Pastry
Start by making your vegan shortcrust pastry. Roll it out and line your tart tin, then blind-bake it following your favourite recipe instructions until it’s golden and just set. Let it cool for about 5 to 10 minutes so the pastry firms up but stays tender enough to hold all the luscious fillings yet to come.
Step 2: Glaze the Tart Shell with Raspberry Jam
Once the pastry shell has cooled slightly, brush a generous layer of raspberry jam over the base and up the inner sides. This not only adds a punch of bright color but also prevents the frangipane from making the pastry soggy, creating a perfect jammy barrier.
Step 3: Whip Up the Frangipane Filling
In a large bowl, whisk the vegan butter until it’s creamy and fluffy. Then add the granulated sugar and continue to whisk until the mixture is light and airy. This step is crucial for an indulgent, melt-in-your-mouth frangipane. Gradually add the vegan yogurt or apple puree one tablespoon at a time, mixing well after each addition, before folding in the vanilla and almond extracts for that signature aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, mix the ground almonds, flour, and baking powder together. Then gently fold these dry ingredients into the wet butter mixture with a spatula. Be careful not to over-mix to keep the filling light and tender.
Step 5: Assemble and Decorate
Transfer the frangipane into a piping bag to neatly fill the tart shell in an even layer – but spooning will also work perfectly fine. Smooth out the top with a spatula and sprinkle with the flaked almonds. These will toast beautifully in the oven, adding crunch and a nutty aroma to the finished tart.
Step 6: Bake to Perfection
Bake the tart in a preheated oven at 175°C (350°F) for 25 to 30 minutes. Keep an eye on it – the top should develop a lovely light brown shade. If the edges start browning too quickly, tent some foil around the crust. The frangipane will rise during baking and gently sink back as it cools – this is totally normal and part of its charm.
Step 7: Cool and Optional Dusting
Allow your tart to cool completely in the tin before carefully removing it. For the best texture and flavor, pop it in the fridge for a couple of hours, then dust it with powdered sugar just before serving for a pretty, sweet finish.
How to Serve Vegan Bakewell Tart Recipe
Garnishes
Simple is best here: a light dusting of powdered sugar makes the tart look elegant and adds a touch of sweetness. Fresh raspberries placed around the tart or a few mint leaves offer a refreshing pop of color that looks stunning against the golden almond topping.
Side Dishes
This tart pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream, balancing the richness with creamy coolness. For a cozy twist, serve with a warm cup of chai or herbal tea to elevate the afternoon treat experience.
Creative Ways to Present
Try slicing the tart into small bite-sized squares and stacking them on a pretty plate for a party spread. Alternatively, fresh berries and edible flowers scattered on top create an irresistible centerpiece. If you want to impress guests, serve individual tartlets using the same recipe but smaller tins—so cute and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
You’re going to want to keep leftovers safe because this tart is just as delicious the next day. Store it in an airtight container at room temperature for up to two days, or refrigerate it for up to five days. The flavors actually deepen overnight, making it an excellent make-ahead dessert.
Freezing
Wondering if you can freeze this Vegan Bakewell Tart Recipe? Absolutely! Wrap the cooled tart tightly in plastic wrap, then a layer of foil and freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge.
Reheating
To refresh the tart, warm it gently in a preheated oven at 150°C (300°F) for about 10 minutes. This helps the pastry regain a delicate crispness while warming the frangipane filling to its beautifully soft consistency.
FAQs
Can I substitute the raspberry jam for another flavor in this Vegan Bakewell Tart Recipe?
Definitely! While raspberry jam is traditional, you can use apricot, strawberry, or even mixed berry jam depending on your taste preferences. Just pick a jam that complements the almond flavor well.
Is the vegan Greek-style yogurt essential, or can I use something else?
You can swap the vegan Greek-style yogurt for unsweetened apple sauce or apple puree as indicated in the recipe. This helps keep the frangipane moist and tender without altering the taste significantly.
What if I don’t have almond extract on hand?
Almond extract really enhances the nutty flavor, but if you don’t have it, use a little extra vanilla extract. The tart will still be delicious but slightly less almond-forward.
Can I make the shortcrust pastry from scratch?
Absolutely, making your own vegan shortcrust pastry adds a loving homemade touch. Just use your favorite vegan butter and follow a trusted recipe. Store-bought can work in a pinch too!
Does the tart need to be chilled before serving?
Chilling the tart for a couple of hours improves its texture and flavor by allowing the frangipane to set properly. That said, if you’re craving it fresh out of the oven, go for it—the warmth gives a different but equally delightful experience.
Final Thoughts
Making this Vegan Bakewell Tart Recipe at home is such a rewarding experience. It’s a delightful fusion of traditional flavors lovingly adapted for a plant-based lifestyle, perfect for sharing with friends or treating yourself. Once you taste that tender almond frangipane paired with bright raspberry jam atop a crisp, flaky crust, you’ll understand why it quickly becomes a favorite. So, grab your bowl and get baking—your new go-to dessert is waiting!
Print
Vegan Bakewell Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
This Vegan Bakewell Tart is a delightful plant-based twist on the classic British dessert, featuring a crisp vegan shortcrust pastry filled with sweet raspberry jam and a luscious almond frangipane made without any dairy or eggs. Perfect for vegans and anyone seeking a deliciously nutty, fruit-filled treat that’s both indulgent and animal-friendly.
Ingredients
Pastry
- 1 batch vegan shortcrust pastry
Filling
- 150 g raspberry jam
- 100 g vegan butter (block-style), room temperature
- 80 g granulated sugar
- 70 g vegan Greek-style yogurt (or unsweetened apple sauce/apple puree)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 125 g ground almonds
- 50 g all-purpose flour
- ¾ teaspoon baking powder
- 3 tablespoons flaked almonds
- 1 tablespoon powdered sugar (icing sugar), optional
Instructions
- Make the pastry: Prepare a batch of vegan shortcrust pastry according to your recipe. Par-bake the pastry shell as per the first part of the instructions until it is partially cooked. Remove from the oven and allow it to cool slightly for 5-10 minutes.
- Glaze and add jam: Brush a layer of raspberry jam over the base and inner sides of the par-baked pastry shell. Add the remaining jam to the bottom, smoothing it out evenly with a spoon. Meanwhile, preheat your oven to 175°C (350°F).
- Make frangipane: In a large bowl, use an electric whisk to beat the vegan butter for 1-2 minutes until it becomes light and fluffy. Add granulated sugar and whisk again for another 1-2 minutes, allowing it to cream into the butter.
- Incorporate wet flavors: Add the vegan Greek-style yogurt or unsweetened apple sauce one tablespoon at a time, whisking to blend each addition thoroughly. Then add vanilla extract and almond extract, whisking for 30 seconds until fully combined.
- Combine dry ingredients: In a separate bowl, mix ground almonds, all-purpose flour, and baking powder. Gently fold these dry ingredients into the butter mixture using a spatula until just combined, taking care not to over-mix.
- Assemble the tart: Transfer the frangipane filling to a piping bag (or spoon it) and pipe or spoon it evenly into the cooled pastry shell. Smooth the top with a spatula and scatter flaked almonds over the surface.
- Bake the tart: Bake the tart in the oven at 175°C (350°F) for 25-30 minutes until the top is lightly browned. If the edges brown too quickly, cover them carefully with foil to prevent burning. The tart will rise during baking and deflate slightly when cooled; this is normal.
- Cool and finish: Allow the tart to cool completely before removing from the tin. For best results, chill it for a couple of hours and dust with powdered sugar before serving.
- Storage: Store the tart in an airtight container. It will keep for 2 days at room temperature or up to 5 days refrigerated.
Notes
- Use vegan Greek-style yogurt or unsweetened apple sauce as a substitute to maintain the vegan profile and moisture.
- Cover the tart edges with foil if they brown too quickly to prevent burning.
- The tart normally rises while baking and deflates slightly once cooled; this is expected and does not affect the texture.
- Chilling the tart before serving enhances the flavor and texture.
- Store in an airtight container to maintain freshness.
