For today’s post, I’m veganising a local recipe. I recently moved to Derby and this seemed like the perfect opportunity to make something I’ve been planning on for a while – a Bakewell Tart!
Bakewell is a village in the Peak District in Derbyshire, and it’s from there that this gorgeous tart originates. You may be more familiar with the mass produced, not-vegan mini “cherry bakewells” that have white icing and a glace cherry on top – but the original version is so much better!
It consists of a crisp pastry shell, a layer of raspberry jam, a dense almondy frangipane, and flaked almonds. It takes a while to make as you have to blind bake the pastry first – but you could always use a shop bought crust if you really want. I just like the experience of making something entirely from scratch!
Serve on its own, or warmed up with cream or ice cream.
Vegan Bakewell Tart
- 210g plain flour
- 115g vegan butter, chilled
- 15g powdered sugar
- 3 tbsp cold water
- 150g vegan butter
- 150g ground almonds
- 150g sugar
- 100g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cider vinegar or lemon juice
- 100ml milk (I used almond milk)
- 1 tsp almond extract
- 2 tbsp raspberry jam
- Flaked almonds, to top
for the pastry:
for the frangipane:
- Preheat the oven to 200C/390F
- First, make the pastry. Mix the flour and icing sugar together in the bowl, and add the butter. Rub together with your fingers until you get a mix resembling coarse breadcrumbs.
- Next, add the water, and bring together until a smooth dough is formed.
- Roll out the pastry until it is about 5mm thick, and drape over a greased pie/tart tin. Do not trim the edges, allow to hang over the edge of the tin as the pastry will shrink in the oven.
- Place tin foil over the pastry and fill with baking beans. Place in the preheated oven for 15 minutes.
- After 15 minutes, remove the beans and foil and cook the pastry for a further 10 minutes or until it starts to turn golden. This dries out the base and ensures no soggy bottom!
- Once the base is cooked, set aside (leave the oven on!) and begin on the frangipane.
- Melt the butter either in the microwave or in a saucepan, and add to a bowl along with the sugar. Mix well.
- Add the almond extract and ground almonds and mix again.
- Sift in the flour, baking powder, and bicarb, and mix through, adding the milk to get a smooth consistency. Finally, mix in the cider vinegar.
- Spread the pastry base with the raspberry jam. If you need, heat the jam for 30 seconds in the microwave to make it spreadable.
- Spread the frangipane mix over the jam, making sure to cover it all.
- Evenly sprinkle the flaked almonds over the frangipane.
- Place the tart in the oven for 20 minutes, then remove and cover with foil. This stops the top from burning.
- Put the tart back in the oven for another 15-20 minutes or until a knife inserted in the middle comes out clean.
- Leave to cool, and serve!
17 thoughts on “Vegan Bakewell Tart – Vegan MoFo Day 17”
Amazing recipe!! Would you like to learn how to do austrian apple pie? If yes, you should definitely check out this recipe https://marylovescoffee.wordpress.com/2015/12/02/apfelstrudel-recipe/
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I’m not religious but god bless you for this recipe. We’re all tucking into this this afternoon
I tried this recipe tonight and it worked like a dream! Thank you for sharing… it’s going to be a go-to for me after this 😀
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Fantastic recipe – thanks for sharing. One of the best I’ve come across since becoming vegan two years ago. I used to love baking and have despaired at some of the disasters I’ve had with veganised recipes, but this one is a keeper!
I know I’m late to the party, but wanted to give a big thumbs up on this recipe. (I do have my own tried-and-true pastry recipe that I always use) But, I came here for the frangipane, which was excellent. It puffs up lovely after baking, will certainly use again!
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This is probably the best cake I have ever eaten. Thank you, this is definitely a keeper.
Utterly fabulous! Made it today and will definitely make it again. Thank you!
Hi there what size is this tart? How many would it feed?
Hi there, what is the diameter of your pie tin?
Ive made this once before and now again today my hubby loves bakewell tart its in the oven now smells lovely
Thank you for this lovely recipe for bakewell tart, my son in law doesn’t like nuts or fruits, but after he tried my vegan bakewell tart he loved it thank you
Thank you for sharing the recipe. It was so easy to make and looks delicious. (I haven’t tasted it yet) But I’m sure it will tasty great. xx
This is MEGA! staple pud in my house now and love making it! It’s so delicious and never gone wrong once, thank you sooo much! absolutely delicious, couldnt fault it at all!!!
Hiya! I make this every year for Christmas Day pudding and whenever else in fancy it! Which is a lot! This is the best tart ever, all my family love it and it was one of the first vegan things i made for them all! It always turns out fab and delicious! Thank you so much for this recipe its a lovely little light in my life ❤