Vegan Traditional Bakewell Tart

Indulge in the timeless charm of a Vegan Traditional Bakewell Tart, a plant-based twist on the classic British dessert. Featuring a buttery, flaky pastry base filled with a luscious layer of raspberry jam and topped with rich, almond-infused frangipane, this tart is a delightful symphony of textures and flavors. Finished with a scattering of toasted flaked almonds, it bakes to golden perfection, offering a satisfying crunch in every bite. Perfect for afternoon tea or special occasions, this vegan Bakewell Tart is easy to assemble, using pantry staples like ground almonds, vegan butter, and almond extract to recreate the iconic flavor profile without dairy or eggs. Whether you're catering to a plant-based crowd or simply exploring the world of vegan baking, this recipe is sure to become a show-stopping favorite.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 30 g Icing sugar
• 100 g Vegan butter (cold, cubed)
• 3 tbsp Cold water
• 120 g Ground almonds
• 100 g Caster sugar
• 100 g Vegan butter (softened)
• 2 tbsp Plain flour
• 3 tbsp Unsweetened almond milk
• 1 tsp Almond extract
• 150 g Raspberry jam
• 25 g Flaked almonds

Directions

Step 1

Preheat the oven to 180°C (350°F). Lightly grease a 9-inch tart tin with vegan butter or line it with parchment paper.

Step 2

In a large bowl, combine the all-purpose flour and icing sugar. Add the cold, cubed vegan butter, and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.

Step 3

Gradually add the cold water, one tablespoon at a time, until the mixture comes together to form a dough. Wrap the dough in cling film and refrigerate for 20 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Transfer the dough to the tart tin and press it gently into the edges, trimming any excess. Prick the base all over with a fork.

Step 5

Blind bake the pastry by lining it with parchment paper and filling with baking beans or uncooked rice. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Set aside to cool.

Step 6

In a medium bowl, cream together the softened vegan butter and caster sugar until light and fluffy. Stir in the ground almonds, plain flour, almond milk, and almond extract to make a smooth frangipane mixture.

Step 7

Spread the raspberry jam evenly over the base of the tart. Spoon the frangipane mixture on top and spread it out gently, ensuring the jam layer is fully covered.

Step 8

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

Step 9

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

Step 10

Allow the tart to cool completely in the tin before removing and serving. Enjoy!

Nutrition Facts

Serving size	(935.1g)

Amount per serving	% Daily Value*
Calories	3939.5

Total Fat 231.7g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1336.0mg	0%
Total Carbohydrate 408.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 211.3g
Protein 53.3g	0%

Vitamin D 16.5IU	0%
Calcium 497.1mg	0%
Iron 15.7mg	0%
Potassium 1274.4mg	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: 53.0%

Protein: 5.4%

Carbs: 41.6%