Vegan Bakewell Tart Recipe
If you adore classic British desserts but follow a plant-based lifestyle, this Vegan Bakewell Tart Recipe is going to feel like a dream come true. It offers the perfect harmony of buttery vegan shortcrust pastry, tangy raspberry jam, and a luxuriously almond-flavored frangipane filling that bakes to golden perfection. This tart is not only rich in taste but also beautifully textured, making it an irresistible treat for friends and family, whether for tea time or a special occasion.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating that authentic Bakewell tart experience without any animal products. From the velvety vegan butter that ensures richness to the ground almonds that provide a nutty depth, these simple yet essential components come together to make a stunning dessert.
- Vegan shortcrust pastry: Use a homemade or store-bought batch as the delicious tart base.
- Raspberry jam (150 g): Choose a vibrant and slightly tart jam to balance sweetness.
- Vegan butter (100 g): Room temperature block-style butter helps create a light and fluffy frangipane.
- Granulated sugar (80 g): Sweetens and softens the filling texture.
- Vegan Greek-style yogurt (70 g): Adds moisture and a subtle tang, or substitute with unsweetened applesauce or apple puree.
- Vanilla extract (1 teaspoon): Enhances the overall flavor depth.
- Almond extract (½ teaspoon): Brings that signature aromatic almond note.
- Ground almonds (125 g): The heart of the frangipane, providing texture and nuttiness.
- All-purpose flour (50 g): Gives structure to the filling.
- Baking powder (¾ teaspoon): Helps the frangipane rise to a light, tender crumb.
- Flaked almonds (3 tablespoons): For a crunchy, toasted topping.
- Powdered sugar (1 tablespoon, optional): Perfect for a delicate dusting just before serving.
How to Make Vegan Bakewell Tart Recipe
Step 1: Prepare and Par-Bake the Pastry
Start by making a batch of vegan shortcrust pastry, which forms the sturdy base for your tart. Roll it out and line your tart tin, then par-bake the shell until it just starts to crisp. This prevents a soggy bottom later on and ensures a perfectly baked crust. Once out of the oven, let it cool for about 5 to 10 minutes before the next step.
Step 2: Glaze the Pastry and Add Raspberry Jam
Brush a generous layer of raspberry jam over the base and inner sides of the cooled pastry shell. This not only adds moisture but creates a beautiful glaze that keeps the frangipane from soaking into the crust. Then spoon in the remaining jam, spreading it evenly for a sweet, tangy layer beneath the filling. Preheat your oven to 175°C (350°F) while you move on.
Step 3: Whip Up the Frangipane
In a large bowl, use an electric whisk to beat the vegan butter until it’s light and fluffy—this usually takes 1 to 2 minutes. Add the granulated sugar and continue whisking for another couple of minutes to achieve a creamy, airy mixture. Slowly add the yogurt in tablespoons, whisking well after each addition to keep the texture smooth. Stir in the vanilla and almond extracts for that tantalizing aroma.
Step 4: Combine Dry Ingredients and Fold Into Wet Mixture
In a separate bowl, mix together the ground almonds, all-purpose flour, and baking powder. Gently fold this dry mix into the creamed butter mixture with a spatula, being careful not to overwork it. This folding method keeps the frangipane light and tender instead of dense.
Step 5: Assemble the Tart
Fill a piping bag with the frangipane mixture and pipe it evenly into your cooled pastry shell. If you don’t have a piping bag, simply spoon it in and smooth the surface with a spatula. Sprinkle the flaked almonds evenly over the top for a beautiful toasted crunch once baked.
Step 6: Bake to Golden Perfection
Bake the tart at 175°C (350°F) for 25 to 30 minutes. The top should turn a lovely golden brown. If you notice the edges of the crust browning too fast, cover them carefully with foil to prevent burning. Remember, the tart will puff up during baking and slightly deflate once cooled—this is exactly right!
Step 7: Cool and Finish
Let the tart cool completely in the tin to allow the filling to set properly. For best presentation and flavor, chill the tart for a couple of hours in the fridge. Just before serving, dust the top with powdered sugar for an elegant finishing touch.
How to Serve Vegan Bakewell Tart Recipe
Garnishes
Simple garnishes work best here—a light sprinkle of powdered sugar adds a delicate sweetness and a charming look. For a bit of flair, a few fresh raspberries placed on top can echo the jam’s flavor and add pops of color that make the tart irresistible.
Side Dishes
A scoop of vegan vanilla ice cream or some coconut cream whipped until fluffy pairs beautifully with the warm almond notes of the tart. Alternatively, a cup of freshly brewed Earl Grey tea makes for the quintessential British teatime experience when served alongside this Vegan Bakewell Tart Recipe.
Creative Ways to Present
For a stunning dessert platter, slice the tart into neat wedges and arrange them with edible flowers or mint leaves. You can also create mini tartlets using the same recipe in muffin tins for parties or gatherings—each bite-sized version will be just as delicious and eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Bakewell Tart keeps wonderfully when stored in an airtight container. You can leave it at room temperature for up to two days, making it convenient for a quick treat. For longer freshness, refrigerate it where it will keep well for up to five days without losing that lovely texture.
Freezing
If you want to enjoy this tart at a later time, it freezes beautifully. Wrap the tart tightly in plastic wrap and place it in a freezer-safe container. When properly stored, it can last up to two months. Just remember to thaw it slowly in the fridge overnight before serving.
Reheating
To recapture that freshly baked warmth, gently warm slices of the tart in a low oven (about 150°C/300°F) for 10 to 15 minutes. Avoid microwaving if possible, as a slow oven heat helps maintain the crispness of the pastry and the soft, fluffy frangipane texture.
FAQs
Can I substitute the vegan Greek-style yogurt?
Absolutely! If you don’t have vegan Greek-style yogurt on hand, unsweetened applesauce or apple puree work perfectly as alternatives. They help retain moisture and provide a slight natural sweetness to the filling.
What if I’m allergic to almonds?
Since ground almonds are a key part of the frangipane, it’s tricky to replace without changing the texture significantly. You could try using ground cashews or sunflower seeds as substitutes, but the flavor will vary from the classic tart.
How do I prevent the pastry from becoming soggy?
Par-baking the pastry and brushing it with raspberry jam creates a moisture barrier that helps keep the crust crisp. Also, letting the tart cool completely before slicing preserves the texture.
Can I make this tart gluten-free?
Yes! Simply swap the all-purpose flour in the frangipane and the pastry for a gluten-free blend. Make sure your baking powder is gluten-free, too. The texture may change slightly, but the tart will still be delicious.
How long does the Vegan Bakewell Tart Recipe take to prepare?
It takes about 1 hour and 5 minutes total, including preparation and baking time, making it a perfect weekend project or a show-stopping dessert for special occasions.
Final Thoughts
This Vegan Bakewell Tart Recipe is a delightful way to enjoy a timeless dessert while honoring a plant-based lifestyle. It’s a crowd-pleaser with its perfect balance of sweet, nutty, and fruity flavors wrapped up in a flaky crust. I truly encourage you to try it out yourself because once you do, this beautiful tart will likely become a favorite in your kitchen as much as it is in mine.
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Vegan Bakewell Tart Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Bakewell Tart is a delightful dairy-free and egg-free dessert featuring a crisp vegan shortcrust pastry filled with a layer of raspberry jam and topped with a light, fluffy vegan frangipane made from ground almonds, vegan butter, and yogurt. Finished with flaked almonds and a dusting of powdered sugar, this tart offers a perfect balance of sweet and nutty flavors, baked to golden perfection.
Ingredients
Pastry
- 1 batch vegan shortcrust pastry
Jam Layer
- 150 g raspberry jam
Frangipane Filling
- 100 g vegan butter (block-style), room temperature
- 80 g granulated sugar
- 70 g vegan Greek-style yogurt (or unsweetened applesauce/apple puree)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 125 g ground almonds
- 50 g all-purpose flour
- ¾ teaspoon baking powder
Topping
- 3 tablespoons flaked almonds
- 1 tablespoon powdered sugar (icing sugar), optional
Instructions
- Make the pastry: Prepare a batch of vegan shortcrust pastry following your preferred recipe or the provided one. Par-bake the pastry shell until partially cooked, then allow it to cool slightly for 5-10 minutes to set and prevent sogginess.
- Glaze and add jam: Brush a layer of raspberry jam over the base and inner sides of the cooled par-baked pastry shell. Add the remaining jam to the base of the tart and spread evenly with a spoon. Preheat your oven to 175°C (350°F) during this step.
- Make frangipane: In a large bowl, use an electric whisk to beat the vegan butter for 1-2 minutes until it becomes light and fluffy. Add the granulated sugar and continue whisking for another 1-2 minutes, so the mixture becomes light and airy.
- Add yogurt and extracts: Gradually add the vegan yogurt one tablespoon at a time, whisking thoroughly to incorporate each addition. Add the vanilla and almond extracts and whisk for 30 seconds more until fully blended.
- Combine dry ingredients: In a separate bowl, mix ground almonds, all-purpose flour, and baking powder. Using a spatula, fold this dry mixture gently into the creamed butter and sugar mixture. Avoid over-mixing to keep the texture light.
- Assemble the tart: Transfer the frangipane mixture into a piping bag and pipe evenly into the pastry shell. Alternatively, spoon it in and smooth the surface with a spatula. Sprinkle the flaked almonds evenly on top.
- Bake the tart: Place the tart in the preheated oven at 175°C (350°F) and bake for 25-30 minutes, until the top is lightly browned. If the edges brown too quickly, cover them carefully with foil to prevent burning. Note that the tart will rise during baking and deflate slightly on cooling — this is normal.
- Cool and finish: Allow the tart to cool completely in the tin before removing it. For best results, chill in the refrigerator for a couple of hours, then dust the top with powdered sugar before serving.
- Storage: Store the tart in an airtight container. It will keep for 2 days at room temperature or up to 5 days refrigerated.
Notes
- Using vegan Greek-style yogurt helps achieve the creamy texture in the frangipane, but unsweetened applesauce or apple puree can be used as a substitute.
- Par-baking the pastry prevents the base from becoming soggy once the jam and frangipane are added.
- Covering the edges with foil during baking avoids burning the crust while the filling cooks fully.
- Chilling the tart before serving improves slicing and enhances flavor melding.
- This tart is best enjoyed within a few days to ensure freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
