Hi friends!
Over Christmas I made a two-sided tart with one half being a vegan Bakewell tart and the other half a vegan Pecan pie and you guys asked for the recipe for both parts so here’s the recipe for the Bakewell!
This is really quite a fantastic dessert and not too difficult to make (if you’re not scared of pastry like I once was). The filling is fluffy and aromatic and it’s balanced by the sweet, tartiness of the raspberries!
I love working with aquafaba, as you can see here, and I was surprised how well it works in this recipe. It’s not a perfect frangipane but it’s pretty darn close!
This crust recipe deserves its own post really as it’s the one I use for any tart/pie that requires a sweet pastry. It’s the vegan equivalent of a pâte sucrée (which usually contains egg yolks).
I use a 25cm/10-inch flan case for this recipe which is probably the biggest you want this dessert – if you have a smaller flan/pie dish then just use the same measurements and make a few extra mini version (in ramekins or smaller flan cases) as it’s not worth the risk of trying to scale everything down 20% and making a mistake!
I’ve used about 18-20 raspberries in the photo below but don’t hold back! You want at least one juicy raspberry in every slice so don’t be modest. Other fruit that would work fantastically in this dessert would be sour cherries, cranberries and maybe even blueberries!
This recipe could easily be adapted to include other fruit; feel free to substitute the jam for any other fruit and top it with something different! It wouldn’t be a bakewell but it would still be a delicious frangipane fruit tart!
Onto the recipe:
If you want to add a glaze to make for a succulently shiny finish I would mix 3 tbsp of caster sugar with 1 tbsp of water, 1 tsp of vanilla paste (or bean pods) and 1/2 tsp almond extract and simmer on low heat for 2 minutes then leave to cool (and paint on with a brush or spoon)!
Vegan Bakewell Tart
A classic British Bakewell tart made vegan! No eggs! No dairy! This dessert consists of a sweet shortcrust pastry shell beneath layers of raspberry jam, vegan frangipane (almond cream) and topped with fresh raspberries and flaked almonds.
Ingredients
- Bakewell Tart Filling:
- 150g almond flour
- 30g white flour
- 1 tbsp cornstarch
- 60g vegetable oil
- 5 tbsp aquafaba
- 100g caster sugar
- 1/2 tsp baking powder
- 1.5 tsp almond essence
- 2 tbsp almond milk
- ½ cup fresh raspberries
- ½ cup slices almonds
- 100g jam
- Crust:
- 320g plain flour plus extra for dusting
- 200g vegan butter (and extra for greasing)
- 3 tsps (15g) cold water
- 45g caster sugar
- 1/2 tsp salt
- 1/2 tsp white wine vinegar
Directions
- Step 1 Crust: Add flour and butter to a mixing bowl and mash together with a cold metal whisk until it is the consistency of breadcrumbs.
- Step 2 Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is in a smooth ball of dough (do not over work). Wrap this in cling film and rest in the fridge for at least 30mins.
- Step 3 While you wait, set up the tart tin by greasing it with the extra margarine (I use a spray) and then coat it in a dusting of flour (using a sieve). Shake of the excess.
- Step 4 Cover a clean surface with a dusting of flour and unwrap the pastry (I wait a couple minutes for it to warm up so it doesn’t crack). Use a rolling pin to roll the pastry out to about 3mm thick.
- Step 5 Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case (delicately). Trim the edges and pre-heat the oven to 160C (325F).
- Step 6 Prick holes in the bottom of the pastry using a fork and then wrap case with cling film and rest in the fridge for another 20minutes.
- Step 7 Unwrap the pastry then get a piece of non-stick baking paper and put it on the pie crust. Weigh it down with ceramic baking beans/lentils/rice.
- Step 8 Bake in the over for 25 minutes. Remove the lentils/beans and then cook for another 15-20mins (until it is lightly golden brown).
- Step 9 Bakewell filling: In the bowl of a stand mixer fitted with the whisk attachment, whip the aquafaba on medium-high until it is glossy (soft peaks). Add the sugar one spoon at a time and whisk for another 2 minutes.
- Step 10 Add the oil and almond extract and whisk again briefly to combine.
- Step 11 Remove the bowl and sieve together the flour, baking powder, corn starch and ground almonds and then mix into the aquafaba until completely combined. Add the almond milk and mix to thin out the frangipane. Set aside.
- Step 12 Spread jam on the base of the tart and then carefully pour in the frangipane mix. Decorate with raspberries and flaked almonds.
- Step 13 Bake for 30-40 minutes or until nicely browned and golden. Take out the oven to cool for a couple hours.
- Step 14 Serve at room temperature.
Hi Tom,
I made your vegan bakewell recipe and it was simply amazing. You are incredibly talented for managing not only to “veganise” recipes but in also making them even BETTER than the original! 10/10 and I will definitely be making these again! I’m going to try them with gluten-free flour next time so will let you know how it goes. 🙂
Leila
Hi Leila!! That’s music to my ears. Thanks so much for leaving a comment! Hope the gluten-free flour version works out for you!
Hi there,
Just wondering if you tried the gluten free version?
Hi Karine! I’m not a gluten-free expert but the filling should be really easy to make gluten-free – just sub the 30g white flour for a gluten-free flour (it’s a very small amount). The crust is trickier but there’s lots of recipes online for gluten-free crusts so I’m sure you could combine my filling recipe with one of those 🙂 hope that helps! Tom
Hi again! As I said that I will let you know how my tart turned out, so I am very happy to report that it is amazing!!! It is the first time in my life I baked this kind of tart. It is a truly great recipe and I am very picky when it comes to food (have been vegan for a looooong time and I had my own vegan food catering business). Sadly, I am most of the time disappointed while trying recipes from blogs and the internet, but this time it really worked perfectly. It is so delicious! I used frozen cranberries instead of raspberries – in the winter Canada! Definitely your recipe is a keeper and I thank you very much for posting it and sharing it with all of us. You are amazing!
Hi Daniela! Sorry for the late reply I didn’t get any notifications of your comment (will need to tweak some settings!) I’m really glad it turned out well for you! Makes me so happy when I hear people trying my recipes and enjoying them! I bet the sourness of the cranberries worked well with all the sweet elements 🙂
Hi,
I am really impressed with this fabulous looking and sounding tart. I am in a process of baking it right now and I will let you know how it will turn out. Also, I am excited to discover your blog and your very tasty looking recipes. Thank you for leading the way via vegan baking!
Hi!
I never heard of a Bakewell tart (German here 😉 …… unless I missed it, when it came up during the British bake offs which I followed for a while ;-))) But I love pie crust/ tarts, baking with fruits esp. those from my own garden, and marzipan/ frangipan … so this is the perfect recipe for me :-))) It’s top on the list for my next “Weekend” bakings. I would have gone straight to the kitchen now, but my husband is baking a cake for us right now ;-)))
Hi Isabelle! I hope the recipe goes well for you! IF you want to see the Bakewell tart recipe on the Great British Bake Off then check out Series 7 Episode 5 technical challenge! 😉