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Vegan Bakewell Tart

A dairy-free tart filled with cherry conserve and eggless frangipane.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
30 mins
Servings: 12 slices
Calories: 393 kcal
Course: Dessert
Cuisine: Vegan

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 ice cold water
For the filling:
  • 250 g Cherry conserve or jam (¾ cup, can sub for any other flavour you like)
  • 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 flaked almonds
To top:
  • 1-2 Tablespoons icing sugar (to dust)
  • Handful chopped glace cherries

Instructions

For the shortcrust pastry:
Frangipane:

Notes

  • Use the spreadable style of dairy-free margarine, not the blocky style. I used Vitalite.
  • Cup measurements are an estimate. Use a scale for best results.