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

Scale

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

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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