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vegan raspberry Bakewell tart on a round marble board on a white background with a bowl of raspberries.
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Vegan Bakewell Tart

Vegan bakewell tart – this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! Eggless and dairy free.
Course Dessert
Cuisine British
Keyword tart
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 50 minutes
Total Time 2 hours 30 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Pastry:

  • 250 g (2 cups) plain (all-purpose) flour
  • 40 g (⅓ cup) icing (powdered) sugar
  • ¼ tsp salt
  • 150 g (5 ⅓ oz / ½ cup + 3Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (optional)
  • ice water as needed

Frangipane:

  • 80 g (2 ¾ oz / ⅓ cup + 2 tsp) vegan butter, melted or 80ml (⅓ cup) melted coconut oil (or olive/sunflower oil)
  • 130 g (⅔ cup) caster (superfine) sugar
  • 60 g (½ cup) plain flour
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 90 ml (6 Tbsp) aquafaba* (or non-dairy milk)
  • 200 g (2 cups) ground almonds
  • 1 tsp baking powder
  • ½ tsp almond extract

To Assemble:

  • about 6 Tbsp good quality raspberry jam
  • 150 g (5 ⅓ oz / 1 heaped cup) fresh raspberries**
  • a couple of handfuls of flaked almonds

Instructions

  • Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).
  • Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).
  • Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for half an hour.
  • Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.
  • Prick the base of the pastry shell all over with a fork then place in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.
  • Line the pastry case with tin foil, pressing it right into the corners then fill with baking beans or dried rice, making sure that the sides are propped up.
  • Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.
  • To make the frangipane, whisk together the melted butter or coconut oil and the sugar then whisk in the flour and cornflour.
  • Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.
  • Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.
  • Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.
  • Allow to cool before serving. The tart is best eaten on the day it is baked but will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge.

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • *To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.
  • **If you want to use frozen raspberries instead of fresh you will need to toss them with 1 Tbsp cornflour (cornstarch) first then shake off the excess. Do not defrost them before baking, use them straight from the freezer.
  • The frangipane recipe is adapted from one by the very talented Lazy Cat Kitchen