Dairy-Free Traditional Bakewell Tart

Experience the timeless charm of a Bakewell tart with this Dairy-Free Traditional Bakewell Tart recipe—a delectable twist on the classic British dessert that’s perfect for those avoiding dairy. Featuring a crisp, buttery dairy-free shortcrust pastry, a luscious layer of sweet raspberry jam, and a rich frangipane filling made with ground almonds and almond extract, this tart is bursting with nutty, fruity goodness. Topped with golden flaked almonds for a finishing crunch, this recipe delivers all the flavors of a traditional Bakewell tart without any dairy. Ideal for tea time or as a stunning dessert for any occasion, this dairy-free treat is sure to impress vegans and non-vegans alike.

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 8

Ingredients

• 250 g Plain flour
• 125 g Dairy-free margarine
• 50 g Icing sugar
• 3 tbsp Cold water
• 150 g Raspberry jam
• 150 g Ground almonds
• 125 g Caster sugar
• 125 g Dairy-free margarine (for frangipane)
• 3 tbsp Dairy-free egg replacer (equivalent to 3 eggs)
• 1 tsp Almond extract
• 20 g Flaked almonds

Directions

Step 1

Preheat your oven to 180°C (160°C fan) or 350°F and lightly grease a 23cm (9-inch) tart tin.

Step 2

To make the pastry, sift the plain flour into a large mixing bowl. Add the dairy-free margarine in small chunks and rub it in with your fingers until the mixture resembles breadcrumbs.

Step 3

Stir in the icing sugar, then add the cold water, one tablespoon at a time, mixing with a knife until it comes together into a dough.

Step 4

Wrap the dough in cling film and chill it in the fridge for 20 minutes.

Step 5

Once chilled, roll out the pastry on a lightly floured surface to fit your tart tin. Line the tin with the pastry, trimming the excess, and prick the base with a fork.

Step 6

Place a sheet of baking paper over the pastry and fill with baking beans. Blind bake in the preheated oven for 15 minutes, then remove the baking paper and beans and bake for 5 more minutes. Set aside to cool slightly.

Step 7

Spread the raspberry jam evenly over the base of the tart shell.

Step 8

For the frangipane, beat the dairy-free margarine and caster sugar together until creamy. Add the dairy-free egg replacer, one tablespoon at a time, beating well after each addition.

Step 9

Mix in the ground almonds and almond extract until fully combined.

Step 10

Spoon the frangipane mixture over the jam layer, spreading it out evenly.

Step 11

Sprinkle the flaked almonds evenly over the top of the frangipane.

Step 12

Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is golden and set.

Step 13

Allow the tart to cool completely in the tin before removing it and transferring it to a serving plate. Slice and serve.

Nutrition Facts

Serving size	(1079.6g)

Amount per serving	% Daily Value*
Calories	4772.4

Total Fat 283.1g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1751.0mg	0%
Total Carbohydrate 493.2g	0%
Dietary Fiber 29.1g	0%
Total Sugars 257.1g
Protein 62.9g	0%

Vitamin D 0IU	0%
Calcium 505.9mg	0%
Iron 18.3mg	0%
Potassium 1481.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 5.3%

Carbs: 41.3%