Vegan Bakewell Tart

Ingredients

• 250 g (2 cups)plain flour
• 40 g (1/3 cup)icing sugar
• 1/4 tspsalt
• 150 g (5 1/3 oz / 1/2 cup + 3 Tbsp), cold and dicedvegan block butter
• 1 Tbsp, cold (optional)vodka
• as neededice water
• 80 g (2 3/4 oz / 1/3 cup + 2 tsp), melted, or 80 ml (1/3 cup)vegan butter, or melted coconut, olive or sunflower oil
• 130 g (2/3 cup)caster sugar
• 60 g (1/2 cup)plain flour
• 10 g (1 Tbsp)cornflour
• 90 ml (6 Tbsp)aquafaba or non-dairy milk
• 200 g (2 cups)ground almonds
• 1 tspbaking powder
• 1/2 tspalmond extract
• about 6 Tbspraspberry jam
• 150 g (5 1/3 oz / 1 heaped cup)fresh raspberries
• a couple of handfulsflaked almonds

Instructions

1. 1

   Mix dry ingredients

   Put the flour, icing sugar and salt in a food processor and pulse to combine, or whisk them together in a mixing bowl.

2. 2

   Rub in butter

   Add the cold, diced vegan butter and blend until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture with your fingertips.

3. 3

   Chill the pastry

   Mix in the cold vodka, if using. Add enough cold water gradually to bring the pastry together into a ball, then shape it into a disc without kneading. Wrap and refrigerate for 30 minutes.

4. 4

   Line the tin

   On a lightly floured surface, roll the pastry into a circle large enough to line a 23–25 cm round tart tin. Press it into the corners, then roll over the rim with a rolling pin to trim away excess pastry.

5. 5

   Chill the case

   Prick the pastry base all over with a fork and freeze for 20 minutes, until solid. Meanwhile, preheat the oven to 180°C (350°F/gas mark 4).

6. 6

   Add baking weights

   Line the pastry case with foil, pressing it into the corners, then fill it with baking beans or dried rice so the sides are supported.

7. 7

   Blind bake pastry

   Bake for 20 minutes. Remove the foil and baking beans or rice, then return the case to the oven for a further 10 minutes, until pale golden. Take it out and set it aside.

8. 8

   Mix the base

   For the frangipane, whisk together the melted vegan butter or coconut oil and caster sugar. Whisk in the flour and cornflour.

9. 9

   Finish frangipane

   Gradually whisk in the aquafaba or non-dairy milk. Finally, whisk in the ground almonds, baking powder and almond extract.

10. 10

    Fill the case

    Spread the raspberry jam over the pastry base. Spoon the frangipane on top and level it, then scatter over the fresh raspberries and flaked almonds.

11. 11

    Bake the tart

    Bake for 30–45 minutes, until golden and the filling is set. If the top starts to darken before the filling is cooked, loosely cover the tart with foil for the last 10–15 minutes.

12. 12

    Cool before serving

    Leave the tart to cool before serving. It is best eaten on the day it is baked, but can be kept in an airtight container at room temperature for up to 3 days; refrigerate it if the weather is very warm.

What is a Bakewell tart?

Bakewell tart is a British bake known for pairing fruit preserves with almond frangipane in a pastry case. This vegan version keeps that sweet, nutty combination while using plant-based ingredients.

The raspberry jam gives the filling a bright, tangy layer, while fresh raspberries and flaked almonds add contrast on top. A crisp, blind-baked shell helps keep the base distinct from the soft frangipane.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 8g protein, 54g carbs, 23g fat.

The flour and sugar provide much of the carbohydrate, while the vegan butter or oil and ground almonds contribute most of the fat. Almonds also supply some protein, with smaller amounts from the flour and aquafaba. Pair a slice with fresh fruit or a plant-based yoghurt to add a fresh, lighter contrast.

Building a crisp pastry case

Cold block butter: use the firm block type rather than spreadable vegan butter, which can make pastry harder to handle. Work it into the flour only until the mixture resembles fine crumbs.

Rest and chill: bring the dough together with just enough ice water, then chill it for 30 minutes. Freezing the lined case for 20 minutes before baking helps it hold its shape.

Blind baking and filling

Baking weights: press foil into the corners and support the sides with baking beans or dried rice for the first 20 minutes. Removing them for a further 10 minutes lets the base turn pale golden.

Layering: spread the jam over the cooled pastry case, then add the frangipane and level it before topping with berries and flaked almonds. Keep the jam layer even so each slice gets some fruit flavour.

Getting the frangipane right

Liquid choice: aquafaba or non-dairy milk brings the mixture together; add it gradually while whisking. Either works with the ground almonds, flour and cornflour to make the filling.

Fat choice: melted vegan butter gives a buttery flavour, while the recipe also allows melted coconut, olive or sunflower oil. Let melted fat cool slightly before mixing it with the sugar.

Checking when it is baked

Colour: look for a golden top and a set filling after 30–45 minutes in the oven. The exact time within that range depends on how the tart bakes in your oven.

If the top is getting too dark while the centre still needs time, loosely cover the tart with foil for the last 10–15 minutes. Allow it to cool before slicing so the filling can settle.

Serving and storing

Serve slices on their own or with vegan yoghurt, custard or ice cream for a creamy contrast. A cup of tea makes a simple accompaniment to the almond and raspberry flavours.

The tart is at its best on the day it is baked. Keep leftovers in an airtight container at room temperature for up to 3 days, unless the weather is very warm, in which case refrigerate them.

Recipe notes & tips

• Keep the pastry butter cold so it blends into fine crumbs rather than becoming greasy.
• Add the ice water a little at a time; stop once the dough holds together.
• Press the foil firmly into the corners before adding baking beans or rice.
• Let melted butter or oil cool slightly before whisking it with the sugar.
• Cover the tart loosely with foil if its top darkens before the filling sets.
• Cool the tart before cutting for neater slices.

Variations

• Use another jam: swap raspberry jam for a good-quality alternative if you prefer a different fruit flavour.
• Choose the oil: use coconut, olive or sunflower oil in place of melted vegan butter in the frangipane.
• Change the liquid: use non-dairy milk instead of aquafaba.
• Boost the almond flavour: add a little more almond extract to suit your taste.
• Add a berry mix: replace some of the fresh raspberries with other fresh berries.

Common mistakes to avoid

• Using spreadable butter: choose firm vegan block butter for the pastry so it is easier to work with.
• Overworking the dough: stop once it comes together into a ball, then shape it into a disc without kneading.
• Skipping the chill: refrigerate the dough and freeze the lined case as directed to help the pastry hold its form.
• Leaving the base unsupported: press the foil into the corners and use enough baking beans or rice to prop up the sides.
• Filling before blind baking: bake the pastry case first so the base has time to turn pale golden.
• Slicing while hot: let the tart cool before serving so the filling has time to settle.

How to store

The tart is best eaten on the day it is baked. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge if the weather is very warm. Bring chilled slices towards room temperature before serving.

Frequently asked questions