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
Scale
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.
