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.
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.
Vegan Bakewell Tart Without Eggs
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 a 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 a shortcrust pastry, a layer of jam 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:
Sadly, the original recipe contains a lot of animal products. So I did my best to make a vegan 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
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 200 grams of plain flour (1 + 2/3 cups) into a large bowl. Rub 110 grams of vegan butter (1/2 a cup) into the flour until it resembles breadcrumbs.
Add 3-4 tablespoons of cold water into the mix, and stir it gently until a dough starts to form. Start with 3 tablespoons and add the extra one if you need it.
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.
After the 30 minutes is up, remove the dough from the fridge.
Preheat your oven to 200C / 400F.
Warm the dough up slightly in your hands until any cracks are smoothed out. Next, roll it out onto a lightly floured surface until it’s large enough to fit over a 9 inch tart tin.
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 kitchen scissors.
Cover the bottom of your tart with baking paper, then pour over baking beans or uncooked rice until the bottom is covered.
This is 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.
Blind bake the pastry for 15 minutes. 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.
*I’ve found a ceramic tart tin works best for this recipe to help ensure that the pastry cooks all the way through (i.e. without a soggy bottom!).
At this point, you can also turn down your oven to 170C / 340F.
Now it’s time to prepare the vegan frangipane!
In a large bowl, cream together 100 grams of vegan butter (1 tablespoon less than 1/2 a cup) with 100 grams of caster sugar (1/2 a cup). Make sure all of the sugar has dissolved nicely into the butter.
Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract and stir again.
Next, add in 200 grams (2 cups) of ground almonds and 125 ml (1/2 a cup) of plant-based milk. I used soy 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.
Place 250 grams (3/4 cup) 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.
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.
Sprinkle the frangipane with flaked almonds.
Bake the whole thing for around 45 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 it’s done 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 10 minutes or so.
Allow the vegan bakewell tart to cool completely.
Dust with icing sugar and top with chopped glace cherries before cutting into pieces.
This yummy dessert is best served with vegan whipped cream or custard. My favourite is Heavenly whipped cream.
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 choose to leave this step out completely if you want to- the tart still tastes nice just topped with flaked almonds.
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!
A shortcrust pastry filled with cherry conserve and eggless frangipane.
- 200 g Plain flour (1+⅔ cups)
- 110 g Vegan butter (½ cup)
- 3-4 Tablespoons Cold water
- 250g Cherry conserve (¾ cup)
- 110 g Vegan butter (½ cup)
- 110 g Caster sugar (½ cup + 1 tbsp)
- 1 Teaspoon Almond extract
- 1 Teaspoon Vanilla extract
- 200 g Ground almonds (2 cups)
- 120 ml Plant-based milk (½ cup)
- 2 Tablespoons Flaked almonds
- Powdered sugar (to dust)
- Handful Chopped glace cherries
- Vegan whipped cream or custard
Add the flour into a large bowl. Using clean fingers, rub the butter into the flour until it resembles breadcrumbs.
Add 3 tablespoons of cold water into the breadcrumb mixture and stir until a dough JUST starts to come together. Add the extra 1 tablespoon of water if you need it, but be careful not to overwork the dough.
Cover the dough and place it in the fridge to chill for 30 minutes.
After 30 minutes has passed, preheat your oven to 200°C/ 400°F and take the dough out of the fridge.
Warm the dough slightly in your hands to remove any cracks, again being careful not to overwork or knead it too much. Roll it out on a lightly floured surface until it's large enough to cover a 9 inch tart tin.
Drape the dough over the tin and use your fingers to gently press it into the sides.
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.
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.
Turn down your oven to 170°C / 340°F.
Stir the conserve thoroughly in a bowl to loosen it up. Spread it over the bottom of the tart.
In a large bowl, cream together the butter and sugar. Add in the almond extract and vanilla extract and stir in.
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.
Spoon the frangipane over the tart and spread it out evenly to the edges, being careful not to let the conserve "bleed" into it.
Sprinkle the flaked almonds on top and bake for 45-50 minutes until golden brown all over. If the top is golden brown but the filling is still a little wobbly, turn down the oven slightly and continue baking until done.
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.
Allow the tart to cool completely. Dust with powdered sugar and top with chopped glace cherries.
Cut into slices and serve with vegan whipped cream or custard.