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Vegan Bakewell Tart

This vegan Bakewell tart is sweet, nutty and elegant. You won’t notice the difference! Made with cherry conserve and ground almonds, it’s the perfect Autumn/Winter dessert.

piece of vegan bakewell tart on a cake slicer

I have a confession to make…

Although I’m very British, a frequent baker and lover of all things sweet, I have never followed the Great British Bake Off on television.

Shocking, I know.

I’d caught a few odd clips here and there when other people had it playing in the background. But I could never tell you who was in it or what was going on. I had nothing against the show, I’d just never made a point of watching it.

So I recently decided it was time. Time to watch my first episode of the GBBO. I figured I could use some inspiration and it would probably help me to learn a lot about various baking techniques.

I watched an episode from a few years ago, when Mary Berry was still on the show. And I’m glad to say that I loved it! I loved it so much that I watched a whole series in the space of 2 days. Oops.

Eggless Bakewell Tart

During one of the episodes, the bakers made a tasty looking Bakewell tart. And that’s what inspired today’s recipe.

I decided to make an egg-free cherry Bakewell tart as I hadn’t been able to taste that cherry and almond deliciousness since going vegan over 2 years ago! I missed it a lot.

In case you’re not familiar with what a Bakewell tart is, it consists of shortcrust pastry, a layer of conserve and a layer of frangipane. It’s also usually topped with flaked almonds but it can be topped with a layer of icing instead, if you so wish.

Looking for more vegan dessert recipes? Try these:

close up of vegan bakewell tart

Sadly, the original recipe contains a lot of animal products. So I did my best to make a Bakewell tart without sacrificing any of the flavour.

And not to toot my own horn, but I think I did a pretty good job! Let me show you how I did it…

How To Make Vegan Bakewell Tart

Step 1:

The first step to making your vegan Bakewell tart is to prepare your shortcrust pastry. This is a super easy recipe that I use every time I make a tart of any kind.

Add 215g of plain flour into a large bowl. Rub 130g of vegan margarine into the flour until it resembles breadcrumbs. Then stir in 15g of icing sugar.

rubbing butter into the flour to make pastry dough

Add 2 tablespoons of ice cold water into the mix, and stir it gently until a dough starts to form. Use your hands to gently press it into a ball. Be careful not to over mix or knead the dough at this point, otherwise it will become tough and chewy when baked.

Cover the dough and place it in the fridge for 30 minutes to chill.

While the dough is chilling, preheat your oven to 200°C/400°F.

Step 2:

After the 30 minutes are up, remove the dough from the fridge.

Warm the dough up slightly in your hands to get rid of any large cracks. Next, roll it out onto a lightly floured surface until it’s large enough to fit over a 9-inch tart tin.

rolling out shortcrust pastry dough with a rolling pin

Drape the dough over the tin and use clean fingers to gently press it into and up the sides. You can cut off any excess that hangs off the sides using a knife or scissors.

pressing the dough into the tart tin

Step 3:

Cover the bottom of your tart with baking paper, then pour over baking beans or uncooked rice until the bottom is covered.

This is for what’s called “blind baking”. The rice or baking beans act as a weight and will prevent the pastry from puffing up or rising when it bakes.

Bake the pastry for 15 minutes. Then remove the baking paper and beans/rice and place it into the oven for a further 15 minutes. The tart should be looking nice and golden brown.

At this point, you can also turn down your oven to 170°C/340°F.

Step 4:

Now it’s time to prepare the vegan frangipane!

In a large bowl, cream together 110g of vegan margarine with 110g of caster sugar. Make sure all of the sugar has dissolved nicely into the margarine.

Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract and stir again.

Next, add in 200g of ground almonds and 120ml of plant-based milk. I used soy milk but you can use whichever type of milk you prefer.

Mix everything together well until you have a thick mixture that sort of resembles the texture of mashed potato.

Step 5:

Place 250g of cherry conserve into a small bowl and give it a good mix to loosen it up. Then spread it over the base of your cooked pastry crust.

using a spoon to spread cherry conserve over bottom of the pastry

Spoon your vegan frangipane on top of the conserve and gently spread it evenly to the edges of the tin, being careful not to let the conserve “bleed” into it.

spoonfuls of frangipane on top of the conserve in the tart

Sprinkle the frangipane with 2 tablespoons of flaked almonds.

frangipane spread over the tart before baking

Step 6:

Bake the whole thing for around 45-50 minutes until it’s golden brown all over. Keep checking on it periodically and if the edges of the crust start to get too brown, you can cover them with tinfoil to prevent them from burning.

You can check that the tart is ready by placing a toothpick through the centre. If it comes out dry, it’s ready. If you find that the frangipane is still a little bit wobbly but is already golden brown, turn down your oven slightly and continue baking, checking every 5 minutes or so.

baked bakewell tart

Step 7:

Allow the Bakewell tart to cool completely. Dust with icing sugar and top with chopped glace cherries before cutting into slices.

This yummy dessert is best served with vegan whipped cream or homemade custard.

Don’t Fancy a Cherry Bakewell Tart?

Well the good news is that you can customise this recipe to your liking. And it’s so easy to do so.

All you need to do is switch out the cherry conserve for whichever kind you like. Strawberry, raspberry, plum… anything goes!

And of course, instead of topping the tart with cherries, you would match the fruit on top to the flavour of conserve you choose. But you can leave this step out completely if you want to- the tart still tastes nice just topped with flaked almonds.

a slice of vegan bakewell tart

I hope you enjoy this recipe! Let me know how you like it by leaving a review or comment below. I love to hear your feedback! Happy baking! xo

slice of vegan bakewell tart with whipped cream and cherries on top
5 from 15 votes
Print

Vegan Bakewell Tart

A shortcrust pastry filled with cherry conserve and eggless frangipane.

Course Dessert
Cuisine vegan
Keyword vegan bakewell tart
Prep Time 15 minutes
Cook Time 50 minutes
Chilling time 30 minutes
Servings 12
Calories 340 kcal

Ingredients

For the shortcrust pastry:

  • 215 g Plain flour
  • 130 g Vegan margarine*
  • 15 g Icing sugar
  • 2 Tablespoons Ice cold water

For the filling:

  • 250g Cherry conserve
  • 110 g Vegan margarine
  • 110 g Caster sugar
  • 1 Teaspoon Almond extract
  • 1 Teaspoon Vanilla extract
  • 200 g Ground almonds
  • 120 ml Plant-based milk
  • 2 Tablespoons Flaked almonds

To top:

  • 1-2 Tablespoons Icing sugar (to dust)
  • Handful Chopped glace cherries

To serve (optional):

  • Vegan whipped cream or custard

Instructions

For the shortcrust pastry:

  1. Add the flour into a large bowl then rub the margarine into the flour until it resembles breadcrumbs. Stir in the icing sugar.

  2. Add the cold water into the breadcrumb mixture and stir until it starts to stick together. Use your hands to gently press it into a ball, being careful not to overwork it.

  3. Cover the dough in plastic wrap and place it in the fridge to chill for 30 minutes.

  4. While the dough is chilling, preheat your oven to 200°C/400°F.

  5. When the 30 minutes are up, gently warm the dough in your hands to remove any large cracks, again being careful not to overwork it. Roll it out on a lightly floured surface until it's large enough to cover a 9-inch tart tin.

  6. Drape the dough over the tin and use your fingers to gently press it into the sides. Cut off any excess around the edges.

  7. Place some baking paper over the pastry dough then pour some baking beans or uncooked rice on top. This will act as a weight to prevent the dough from puffing up while baking.

  8. Bake for 15 minutes. Remove the beans/rice and baking paper then return the pastry to the oven for a further 15 minutes. It should be golden brown when it's done.

For the filling:

  1. When you're done baking the pastry, turn the oven down to 170°C/340°F in preparation for the filling.

  2. Stir the conserve thoroughly in a bowl to loosen it up. Spread it over the bottom of the tart.

  3. In a large bowl, cream together the margarine and sugar. Add in the almond extract and vanilla extract and stir in.

  4. Next, add the ground almonds and plant based milk. Mix well until you have a thick mixture that resembles mashed potatoes. This is your vegan frangipane.

  5. Spoon the frangipane over the tart and spread it out evenly to the edges, being careful not to let the conserve "bleed" into it.

  6. Sprinkle the flaked almonds on top and bake for 45-50 minutes until golden brown all over. You can check the filling is cooked all the way through by inserting a toothpick through the centre. It will come out clean when it's done. If the top is golden brown but the filling is still a little wobbly, turn down the oven slightly and continue baking until done.

  7. Allow the tart to cool completely in the tin. Dust with icing sugar and top with chopped glace cherries.

  8. Cut into slices and serve with vegan whipped cream or custard.

Recipe Notes

  • Use the spreadable style of vegan margarine, not the blocky style. I used Vitalite.
  • Frangipane recipe adapted from BOSH!
Nutrition Facts
Vegan Bakewell Tart
Amount Per Serving (1 slice)
Calories 340 Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 20g22%
Protein 6g12%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating




Shenal

Sunday 19th of September 2021

Hiya, Which cherry conserve did you use? Is it the one you have linked? That one is a mix of berries - do you think a black cherry one would work? Thank you

Chloe

Sunday 19th of September 2021

Hi Shenal. I didn't realise that one has berries in too! It was such a long time ago, but it was either the one linked or the black cherry one with the same packaging. I think either would be fine for this recipe :)

Sandra

Sunday 2nd of May 2021

Middle shelf in oven or top when being the frangipan?

Chloe

Sunday 2nd of May 2021

The middle for both parts :)

Hannah

Saturday 17th of April 2021

This tart is AMAZING. Thanks for the recipe. It has changed my life! Lol. I will be making it again.

Chloe

Sunday 18th of April 2021

I'm so happy you liked it, Hannah! Thanks so much for your review :)

Kasia

Sunday 21st of March 2021

Delicious! I will never go back to my old recipe that included eggs and real butter! Your recipe is even better and vegan😋😋Thank you 👏

Chloe

Sunday 21st of March 2021

So glad to hear that Kasia, thanks for your feedback :)

Lizzie Boyd

Friday 5th of March 2021

Second time baking this tart this week as the first barely lasted a day between two of us ! V easy and v tasty. I used shop bought pastry as I'm lazy. Completely delicious!

Chloe

Monday 8th of March 2021

That's great, thanks for your feedback Lizzie :)

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