slice of vegan bakewell tart with whipped cream and cherries on top

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


For the shortcrust pastry:

  • 200 g Plain flour (1+⅔ cups)
  • 110 g Vegan butter (½ cup)
  • 3-4 Tablespoons Cold water

For the filling:

  • 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

To top:

  • Powdered sugar (to dust)
  • Handful Chopped glace cherries

To serve (optional):

  • Vegan whipped cream or custard


For the shortcrust pastry:

  1. Add the flour into a large bowl. Using clean fingers, rub the butter into the flour until it resembles breadcrumbs.

  2. 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.

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

  4. After 30 minutes has passed, preheat your oven to 200°C/ 400°F and take the dough out of the fridge.

  5. 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.

  6. Drape the dough over the tin and use your fingers to gently press it into the sides.

  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. Turn down your oven to 170°C / 340°F.

  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 butter and sugar. Add in the almond extract and vanilla extract and stir in.

  4. 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. 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. 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.

  8. Allow the tart to cool completely. Dust with powdered sugar and top with chopped glace cherries.

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

Nutrition Facts
Vegan Bakewell Tart
Amount Per Serving
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.