If you've never heard of a British Bakewell before, is essentially an almond jam tart filled with frangipane.
The frangipane is definitely the star of the show, it is fragrant, light, and moist, and pairs beautifully with the sweet jam and buttery pastry. It's based on the same vegan frangipane recipe from my apple tart and apricot tart, with a few small tweaks!
📖 Recipe Overview
- Perfect Make-Ahead Dessert - This tart tastes just as lovely on the second and third days it's made. Because it doesn't contain fresh fruit, I find that it keeps very well in the fridge. In fact, the flavors have more time to mingle and hang out giving an intense buttery and natural almond flavor.
- Great for Gatherings - Because of the reason above, this vegan jam tart is perfect for special occasions (think Christmas, Thanksgiving, Mother's Day). And that almond-berry combo is a definite crowd-pleaser!
🧾 Ingredients Needed
Here's everything you need to bake your own vegan almond tart from scratch:
- Vegan Tart Crust - This easy shortcrust pastry only requires a handful of basic pantry ingredients and just 30 seconds of blitzing in a food processor. Note that it needs a minimum of 30 minutes of resting time in the fridge before par-baking, so you can also prep the pastry the day or night before.
- Vegan Greek-Style Yogurt - This is used as an egg replacement to bind the eggless frangipane. You can also use apple puree or unsweetened apple sauce.
- Ground Almonds - This is made from grinding whole, skin-on almonds, this coarse ingredient adds a big nutty flavor and a delicious texture to the tart.
- Almond Extract - If you don't like the "marzipan" flavor that almond extract brings you can always add extra vanilla. But I highly recommend it for emphasizing that almond flavor!
🥣 How To Make Bakewell Tart Vegan
Step 1: Bake the vegan shortcrust pastry in a 9-inch tart and allow it to cool slightly for 5-10 minutes. Then brush the bottom and sides of the crust with jam.
Step 2: Add the remaining jam to the bottom of the pie and use a spoon to smooth it out in an even layer.
Step 3: In a large bowl, with an electric whisk beat the vegan butter until light and fluffy. Add the sugar and whisk again for a couple of minutes, until it has creamed into the butter. Add the yogurt, and lastly the almond and vanilla extract and whisk to combine until incorporated.
Step 4: In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined.
Step 5: Pipe or spoon the frangipane filling into the tart shell and smooth out the top with an offset spatula.
Step 6: Sprinkle with flaked almonds and bake until golden.
There are lots of ways you can put your own signature on this recipe. Here are some suggestions:
- Cherry Bakewell Tart - This is a super popular bake in the UK and Ireland. Cherry Bakewells are often served as individual buns. Simply swap the raspberry for cherry jam, and garnish with a drizzle of icing and some glace cherries.
- Bakewell Slice - Use an 8-inch square pan and make this recipe into Bakewell slices. Bring the pastry up the sides of the pan as you would if using a tart pan.
- Bakewell Tartlets - Feel free to turn this recipe into mini Bakewell tarts. Follow the visual instructions for these mini lemon tarts.
- Strawberry Bakewell - Simply swap out the raspberry preserves for strawberry jam, likewise you can do this with any other jam you fancy!
First of all, during baking, the frangipane will rise a little and then deflate slightly while cooling. This is totally normal, so don't panic! The important thing is not to open the oven for at least the frit 20 minutes of baking, as the abrupt change in temperature can cause the tart to sink.
It will rise in the oven and have a light golden crust. When you take it out of the oven it will be "just set" in the middle. I like to take this tart out while it still has the slightest wobble in the center, to make sure the frangipane stays nice and moist.
Make sure you keep your almond tart in an airtight container or seal it with plastic wrap or foil. It will keep at room temperature for 2 days, or in the fridge for around 5 days.
🥧 More Vegan Tarts
- 1 batch vegan shortcrust pastry
- 150 g (½ cup) raspberry jam
- 100 g (3.5 oz) vegan butter (block-style), room temperature
- 80 g (⅓ cup + 1 tsp) granulated sugar
- 70 g (0.29 cups) vegan Greek-style yogurt, or unsweetened apple sauce/apple puree
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 125 g (1 cup + 2 tbsp) ground almonds
- 50 g (¼ cup + 1 tbsp) all-purpose flour
- ¾ teaspoon baking powder
- 3 tablespoons flaked almonds
- 1 tablespoon powdered sugar (icing sugar), optional
- Make the pastry: Make a batch of this vegan shortcrust pastry and par-bake it as up to part 4 of the recipe instructions. Allow the pastry to cool slightly for 5-10 minutes.
- Glaze and add jam: Brush a layer of raspberry jam over the base and inner sides of the par-baked pastry shell. Then add the remaining jam to the bottom of the tart and smooth it out with a spoon. Meanwhile, preheat your oven to 175°C (350°F).
- Make frangipane: In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter and it is light and airy.
- Add the yogurt, one tablespoon at a time, whisking to incorporate each one. Lastly, add the vanilla ad almond extract and whisk for another 30 seconds until incorporated.
- In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined - do not over-mix.
- Assemble: Transfer the frangipane to a piping bag and pipe it into the cooled pastry shell in an even layer (You can simply spoon it in if preferred). Smooth out the top with a spatula. Sprinkle the flaked almonds on top.
- Bake: Bake at 175°C (350°F) for 25-30 minutes, until the top of the tart has lightly browned. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Note: The tart will rise once base and deflate slightly once cooled (this is normal).Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours and then dust it with some powdered sugar before serving.
- Storage: Store it in an airtight container. It will last at room temperature for 2 days, or in the fridge for up to 5 days.
- Feel free to swap out the raspberry jam for strawberry, cherry, or blackcurrant.
- Don’t forget to use pie weights (on top of a parchment liner) when you par-bake the crust.
- Chill before slicing. To get the neatest cuts possible, I recommend chilling the tart for an hour before you slice and serve it.
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