Vegan Bakewell Tart
The traditional English dessert consisting of a shortcrust pastry shell, a thin layer of raspberry jam, frangipane filling and a topping of flaked almonds has been made vegan. Have your homemade vegan Bakewell tart ready in no time, with no special skills, equipment or ingredients!
ingredients
Pastry Shell
- 2 cups all-purpose flour
- ¼ teaspoon sea salt
- ½ cup coconut oil, solid
- 4-6 tablespoons iced water
Filling
- ⅓ cup refined coconut oil, melted
- ½ cup caster sugar
- ¼ cup all-purpose flour
- ½ cup plant-based milk (I used almond milk)
- 1 tablespoon flax meal (ground flax seeds)
- 2 cups almond meal or finely ground almonds
- 1 teaspoon almond essence
- ½ cup raspberry conserve
- ¼ cup flaked almonds
instructions
Prepare the pastry
- Add the flour and salt into a large bowl and whisk to combine. Add chunks of solid coconut oil, then use a fork or a pastry cutter to slice the fat into the flour until you reach a crumbly texture. Start adding iced water one tablespoon at a time, while gently mixing the dough with a fork. Keep adding the water until the pie dough starts to clump together, but stop before it gets too wet or sticky.
- Lay out a piece of plastic foil on your countertop, dump the dough in the centre and then wrap the dough very tightly into a flat disk. Press it down with your hands until the plastic wrap expands. Chill for 1 hour.
- If the dough is too solid at first, leave it on the countertop for about 10 minutes before you start to work it. On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin. Press lightly into the tin, letting the excess pastry hang over the edge. Make sure not to stretch the dough. Chill for 1 hour.
- Preheat the oven to 350°F (175°C). Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork.
- Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 10 minutes until pale golden.
Prepare the filling
- While the pastry case is baking, prepare the filling. Whisk oil and sugar to form a smooth paste, then whisk in the flour. Add milk and flax meal.
- Finally, gently fold in the almond meal and almond essence. You should end up with a thick batter.
Assemble the tart
- Spread the raspberry conserve across the base of the pastry case, then spoon in the filling, spreading it out evenly. Sprinkle the flaked almonds on top.
- Bake the tart for about 45 minutes at 350°F (175°C), until the filling is nicely browned. Let it cool in the tin for a bit before slicing and serving. Dust with powdered sugar if you wish.
notes
- Storing Instructions: the tart will keep for up to 3 days at room temperature, when stored in an airtight container.
- Freezing Instructions: to freeze, cover the tart tightly. It will stay fresh for up to 3 months.
nutrition
Nutrition Facts
Vegan Bakewell Tart
Amount per Serving
Calories
577
% Daily Value*
Fat
37
g
57
%
Saturated Fat
21
g
131
%
Sodium
101
mg
4
%
Potassium
61
mg
2
%
Carbohydrates
55
g
18
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
10
g
20
%
Vitamin C
2
mg
2
%
Calcium
89
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @spoonfulofkindness on Instagram or hashtag #spoonfulofkindness!