Vegan Bakewell Tart Recipe
This Vegan Bakewell Tart Recipe is a classic British bake made completely dairy-free and egg-free. These individual Bakewell tarts have a crisp, buttery vegan pastry filled with sweet raspberry jam and soft almond frangipane, before being finished with a layer of smooth icing and the traditional glacé cherry on top. They’re perfect for afternoon tea, bake sales or whenever you’re craving a nostalgic homemade treat.
TL;DR
- Classic vegan Bakewell tarts with raspberry jam and almond frangipane.
- 100% vegan and dairy-free.
- Crisp homemade pastry with a soft almond filling.
- Finished with sweet icing and a traditional glacé cherry.
- Makes 12 individual Bakewell tarts.
- Perfect for afternoon tea, picnics and bake sales.
Vegan Bakewell Tart Recipe
Ingredients
For the Pastry
- 250g plain flour
- 125g vegan butter block, cold
- 1 tablespoon icing sugar
- 2–3 teaspoons cold water
For the Frangipane Filling
- 150g ground almonds
- 130g caster sugar
- 50g vegan butter, melted
- 80ml almond milk
- 1 teaspoon almond extract
- 200g seedless raspberry jam
For the Icing
- 200g icing sugar
- Water, as needed
- 12 glacé cherries
How to Make Vegan Bakewell Tart Recipe
Step 1: Make the Pastry
Cut the cold vegan butter into small cubes.
Rub the butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the icing sugar.
Add 2 teaspoons of cold water and mix until the dough starts to come together. If it still feels dry and crumbly, add another teaspoon of water.
Wrap the pastry and chill in the fridge for 30 minutes.
Meanwhile, preheat your oven to 170°C (340°F) and lightly grease a 12-hole cupcake tin.
Step 2: Prepare the Frangipane
In a mixing bowl, combine the ground almonds, caster sugar, melted vegan butter, almond milk and almond extract until smooth.
Place the mixture in the fridge while you prepare the pastry cases.
Step 3: Blind Bake the Pastry
Roll the chilled pastry out on a lightly floured surface to approximately 5mm thick.
Using a round cutter slightly larger than the holes in your cupcake tin, cut out 12 circles.
Press each pastry circle gently into the cupcake tin.
Prick the base of each pastry case several times with a fork.
Line each pastry case with a paper cupcake case and fill with baking beans (or dried lentils).
Bake for 10 minutes.
Remove the cupcake cases and baking beans.
Step 4: Fill and Bake
Spread around 1 teaspoon of raspberry jam over the base of each pastry case.
Spoon the frangipane mixture into each case, filling them to just below the top of the pastry to allow room for the filling to rise.
Bake for 20–25 minutes, or until the frangipane is lightly golden and just set.
Leave the tarts to cool completely before decorating.
Step 5: Decorate
Mix the icing sugar with a little water, adding one teaspoon at a time until you have a thick but spreadable icing.
Spoon the icing over each cooled Bakewell tart, allowing it to spread naturally across the top.
Finish each tart with a glacé cherry in the centre.
Leave the icing to set before serving.
Top Tips
- Chill the pastry before rolling to make it easier to handle.
- Don’t overfill the pastry cases, as the frangipane will rise during baking.
- Blind baking helps keep the pastry crisp.
- Allow the tarts to cool completely before icing to prevent it melting.
Variations
- Use strawberry or blackcurrant jam instead of raspberry.
- Add a few flaked almonds on top before baking for extra crunch.
- Finish with a drizzle of melted dairy-free dark chocolate.
- Make one large Bakewell tart instead of individual tarts.
Serving Suggestions
These Vegan Bakewell Tarts are perfect for afternoon tea, bake sales, picnics or as a delicious dessert served with vegan cream or dairy-free custard.
Storage
Store the tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen (without the icing) for up to 3 months.
FAQs
Recipes Similar to Vegan Bakewell Tart Recipe
Vegan Bakewell Tarts
Difficulty: Medium12
servings1
hour30
minutes1
hour30
minutesIngredients
- For the Pastry
250g Plain Flour
125g Vegan Butter Block
1 tbsp Icing Sugar
- For the Filling
150g Ground Almonds
130g Caster Sugar
50g Melted Vegan Butter
80ml Almond Milk
1tsp Almond Extract
200g Seedless Raspberry Jam
- For the Icing
200g Icing Sugar
Glace Cherries
Directions
- For the Pastry
- Cut up the vegan butter block into small cubes. Add the flour and rub together with your fingers until you get a breadcrumb consistency.
- Mix in the icing sugar.
- Add 2 tsp cold water and mix together. If the dough is too crumbly add another teaspoon of water.
- Refrigerate for 30 minutes
- Preheat the oven to 170ºc/340ºf and grease a 12 hole cupcake tin with vegan butter.
- For the Filling
- Mix the ground almonds, melted vegan butter, almond milk, caster sugar and almond extract in a bowl and put in the fridge.
- Baking
- Roll out the pastry on a floured surface to about 1/2cm thick. Use a round cookie cutter slightly bigger than the Hoel in the cupcake tin to cut out 12 circles.
- Place the pastry circles in the cupcake tin. Use a fork to prick holes in the base of the pastry.
- Place a cupcake case lightly on top of each pastry case and fill with baking beans (or use lentils).
- Bake for 10 minutes and remove from the oven.
- Remove the baking beans and cupcakes cases and spread a tsp of raspberry jam into the bottom of each pastry case.
- Fill each one with frangipane to just below the top of the pastry (this leaves room for it to rise a little).
- Bake for 20-25 minutes until the frangipane has set slightly. Remove from the oven and leave to cool completely.
- For the Icing
- Mix the icing sugar with a teaspoon of water at a time until you get a thick, spreadable icing.
- Top each Bakewell with a spoon of icing, allowing it to spread out to cover the top.
- Add a glace cherry to tho top of each one and allow the icing to set.
Comments
Did you make this recipe? Leave a comment below and let me know how it turned out.
