Vegan Bakewell Tart

The traditional English dessert consisting of a shortcrust pastry shell, a thin layer of raspberry jam, frangipane filling and a topping of flaked almonds has been made vegan. Have your homemade vegan Bakewell tart ready in no time, with no special skills, equipment or ingredients needed!

What Is Bakewell Tart?

Bakewell tart is a traditional British dessert, named after the Derbyshire town of Bakewell. The classic tart consists of a shortcrust pastry case filled with a layer of jam and frangipane, topped with flaked almonds and dusted with powdered sugar.

Traditionally, Bakewell tart is made with several eggs and loads of butter. And even though this vegan version is made with 100% plant-based ingredients, it still manages to capture the taste and texture of the original. Plus, it doesn't call for any funky ingredients or baking techniques.

Here’s what you’ll love about it:

• Quick and easy to throw together
• Loaded with rich almond flavour
• Vegan friendly and free from aquafaba
• Freezes really well and keeps at room temperature for up to 3 days
• Perfect for special occasions but so easy to make

Ingredients You’ll Need to Make This Vegan Bakewell Tart

• Almond meal or ground almonds - it's what gives Bakewell tart the distinct flavour and texture
• Refined coconut oil - go with refined, as it doesn’t taste like coconut, which is a flavour you don’t want in your Bakewell tart
• Flax meal (flax egg) - works as egg substitute and helps to bind everything together
• Caster sugar - for sweetness
• Milk - use any kind of milk you prefer. I used almond milk, but soy, coconut, oat or rice milk alternatives work just as well.
• Flour - gives the frangipane filling just the right consistency
• Almond essence - for an extra almondy, almost marzipan-like taste
• Raspberry conserve - makes the tart extra sweet and adds a bit of moisture
• Flaked almonds - for a crusty topping

How to Make Vegan Bakewell Tart

Make Shortcrust Pastry

Use your favourite recipe, use the recipe outlined below or, if you're in a hurry, simply use store-bought pastry. Just keep in mind that for this recipe it's important to blind bake the crust first.

Blind baking is a fancy term that simply means baking an empty crust, usually weighed down by pie weights or some dry beans, to prevent the dough from puffing up. This step is usually required with pies and tarts where you want the crust to remain crunchy despite a very moist filling, like with this vegan Bakewell tart.

Here's how you blind bake the crust:

1. Line the chilled pastry crust loosely with foil or parchment paper, and fill with dry beans or pie weights.
2. Bake for 15 minutes, then remove the beans and foil and bake for a further 10 minutes until pale golden. That's it!

Prepare the Filling

Frangipane is a classic dessert filling made with ground almonds which help to keep it moist when baked. To prepare this vegan version, all you have to do is:

1. Whisk oil and sugar to form a smooth paste, then whisk in the flour. Add milk and flax meal.
2. Finally, gently fold in the almond meal and almond essence. You should end up with a thick batter.

Extra Tips to Make Sure This Tart Turns Out Perfect for You

• Make sure you have a deep tart tin to fit the thick layer of filling. A loose-based or springform tin will help you remove the tart when baked.
• If you're short on time, you can replace the homemade pastry with ready-rolled store-bought shortcrust pastry.
• While Bakewell tart is traditionally made with raspberry jam, feel free to try this recipe out with different jams or conserves in the filling, such as sweet strawberry, cherry or apricot.

Vegan Bakewell Tart Q&A

How many servings does this make?

This recipe makes one 25cm (10-inch) tart.

How do I store Bakewell tart?

Bakewell tart is best eaten on the day it is baked, but it will keep for up to 3 days at room temperature, when stored in an airtight container. In the summer, it’s best to store it in the fridge, but leave it out for about 15 minutes before serving it, as it tastes best at room temperature.

Can I make it ahead?

This tart can be made a whole day in advance as well. After it cools completely, cover it tightly and keep it at room temperature until ready to serve.

Does it freeze?

Yes. It freezes really well, covered tightly, for up to 3 months. Thaw it overnight at room temperature before serving.

How do I serve Bakewell tart?

The filling will firm up as it cools and is best sliced and served while just warm - allow it to cool for 10 to 15 mins once out of the oven, or once completely cold. This makes it a great dessert to prepare ahead; the baked tart will keep for up to 3 days in an airtight container at room temperature. Serve it with a dusting of powdered sugar.

More Vegan Tart and Pie Recipes

If you're a fan of vegan tarts and pies, make sure to check these out:

• Easy Vegan Peach Pie
• Vegan Lemon Meringue Pie
• Vegan Pecan Pie
• Healthy Vegan Apple Pie