Vegan Bakewell Tart
Vegan Bakewell tart is here - full of buttery pastry, vibrant jam and a nutty frangipani filling - and it's perfect for all your picnic and afternoon snacking needs.
Bakewell tart consists of three layers: pastry, jam and frangipan. Although it might seem like a hassle to prepare different elements of one baked good (at least it did to me), the actual time spent working on this tart is minimal. Although the dough requires some chilling time, the filling is quick to make and comes together while the tart base is being baked. If you're short on time or don't want to make the pastry, you can simply use your favourite store-bought shortcrust pastry. In terms of jam, you can go any which way you'd like. I like to use either cherry or raspberry, as I find they have both the right amount of tartness which contrasts the sweetness of the frangipan filling. Slightly untraditional but still delicious options would be blueberry, strawberry or apricot jam.
30 mins (+chilling)
35g caster sugar
½ tsp salt
150g plant based butter block, cubed
4 tbsp ice water
100g plant based butter, melted
140g caster sugar
80g plain flour
180g almond flour or finely ground almonds
1 tsp baking powder
100ml plant based milk
½ tsp almond extract
80g cherry or raspberry jam
100g cherries, halved (or raspberries)
30g flaked almonds
Start by making the pastry. Combine flour, sugar and salt in a food processor and pulse to combine. Add the cubed cold butter, and pulse for 2-3 minutes, until the butter has completely broken down and the mixture is crumbly. With the food processor running, drizzle in 4 tbsp iced water, until a dough comes together.
Tip the dough out of the food processor and use your hands to form it into a rectangle. Wrap it up in parchment paper or cling film. Let it rest in the fridge for at least 30 minutes.
Remove the dough from the fridge and roll it out on a lightly floured surface into a large circle - if using a round tart tin - or a large square - if using a square baking tin. Transfer the rolled out dough into your tin, pressing into the corners and trimming off the edges. Prick the pastry with a fork, then place in the fridge to chill again for 30 minutes.
Preheat the oven to 180˚C. Line the pastry with foil or parchment paper, and top with baking beans or rice. Bake for 25 minutes, then remove the foil and baking beans, and bake for another 5 minutes.
While the pastry base bakes, prepare the filling. In a large bowl, whisk together melted butter and sugar. Next, whisk in the flour, almond flour and baking powder. Last, fold in the milk and almond extract.
Once the pastry base is ready, spread the jam evenly over it. Next, pour the filling evenly over the jam layer and spread it gently to cover it entirely.
Place the halved cherries (or raspberries) on top of the filling, being careful not to push them in far down. Sprinkle the tart with flaked almonds.
Bake the tart for 35-40 minutes, until the top is golden brown. Let cool for 15 minutes before slicing. Sprinkle with icing sugar and serve.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.