Vegan Bakewell Tart
User Reviews
5
Vegan Bakewell Tart
Description
This tart starts with a traditional shortcrust pastry dough made from rubbing vegan margarine into flour and icing sugar, then binding with cold water. The dough is chilled and rolled to line a 9-inch tart tin, ensuring a crisp, tender base.
The filling includes cherry conserve—or any preferred jam—spread evenly on the base, topped with an almond frangipane made of ground almonds, caster sugar, vegan margarine, almond extract, flour, baking powder, and soy milk. Flaked almonds are sprinkled on top before baking to add texture and toasted almond flavor.
The tart bakes until the frangipane is set and golden. A final dusting of icing sugar and chopped glace cherries provide a decorative and sweet finish. Measurements by weight are recommended for best results, as cup measures are approximate.
Use spreadable style vegan margarine rather than blocky varieties to achieve the best pastry consistency. The tart serves as a vegan alternative to the classic Bakewell with a balanced combination of textures and flavors.
Ingredients
For the shortcrust pastry:
- 215 g all-purpose flour (~1 + ¾ cups)
- 135 g vegan margarine ½ cup + 1 tablespoon
- 15 g icing sugar (1 tablespoon)
- 1 Tablespoon water ice cold
For the filling:
- 250 g cherry conserve ¾ cup, can sub for any other flavour you like, or jam
- 120 g vegan margarine (½ cup)
- 150 g caster sugar (¾ cup)
- 1 Teaspoon almond extract
- 200 g ground almonds (2 cups)
- 50 g all-purpose flour (~3 tablespoons)
- 1 Teaspoon baking powder
- 50 ml soy milk (~3 tablespoons)
- 2 Tablespoons almonds flaked
To top:
- 1-2 Tablespoons icing sugar (to dust)
- Handful glace cherries chopped
Instructions
For the shortcrust pastry:
Frangipane:
Notes
- Use spreadable style vegan margarine, such as Vitalite, for better pastry texture.
- Weights are more accurate than cup measurements for consistent results.
User Reviews
Overall Rating
5
You'll Also Love
