Vegan Bakewell Tarts

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There’s something undeniably comforting about a Bakewell Tart. That perfect harmony of textures and flavours. A crisp pastry shell, a sweet and slightly tangy layer of raspberry jam, and a soft, nutty frangipane filling. It’s the kind of classic that has stood the test of time for a reason! Traditionally associated with the town of Bakewell in Derbyshire, this quintessential British dessert is beloved for its simplicity and charm. And now, with a few thoughtful swaps, it’s easy to make a completely vegan version that sacrifices none of the nostalgic indulgence. Here’s my recipe or Vegan Bakewell Tarts.

At its core, the Bakewell Tart is all about balance. The shortcrust pastry provides a sturdy yet delicate base, the raspberry jam adds a bright fruitiness, and the frangipane – a rich almond filling – brings a soft, cake like texture that bakes up golden and fragrant. Topped with a sweet icing and a red cherry it’s as beautiful as it is delicious.

In this vegan adaptation, plant based ingredients come together seamlessly to recreate that classic taste and texture. Vegan butter (or margarine) helps achieve a buttery, flaky pastry, and we cut out the eggs in the frangipane. The result is just as decadent as the original, and kinder, too.

One important note before you dive in – traditional Bakewell Tarts are often decorated with bright red glacé cherries. However, not all glacé cherries are vegan, as some contain non vegan food colourings such as E120 (cochineal). Be sure to check the ingredients if you are using them, or feel free to leave them out altogether. Your tarts will still be a showstopper no matter what!

Whether you are a long time plant based baker or just dipping your toe into vegan treats, these Vegan Bakewell Tarts are a must try.

If you’re looking for more Bakewell recipes, why not try my recipe for Vegan Bakewell Slices. They have all the components of a Bakewell tart but in a traybake form!

Vegan Bakewell Tarts

Difficulty: Medium

Servings

12

servings

Prep time

1

hour 

Cooking time

30

minutes

Total time

1

hour 

30

minutes

Ingredients

• 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.