Ultimate Vegan Bakewell Tart: A Classic Raspberry & Almond Dessert, Reimagined

Indulge in the delightful taste of a British classic, now made completely plant-based! This Vegan Bakewell Tart takes everything you love about the traditional almond and raspberry tart – the crisp pastry, the sweet jam, the rich frangipane, and the tangy fruit – and transforms it into a dessert that’s utterly delicious, eggless, and dairy-free. Whether you’re a seasoned vegan baker or simply looking to explore more plant-based treats, this recipe is designed to be easy to follow and yields a show-stopping result perfect for any occasion.

Picture this: a golden, buttery (but entirely vegan!) shortcrust pastry shell, generously filled with a vibrant layer of sweet raspberry jam. On top, a luxurious, moist almond frangipane, speckled with fresh, juicy raspberries and finished with a scattering of crunchy flaked almonds. This tart isn’t just a dessert; it’s an experience. It’s ideal for a sophisticated afternoon tea, a lively garden party, or served warm with a scoop of vegan vanilla ice cream for an unforgettable dessert.

What Exactly Is a Bakewell Tart? Unveiling the British Classic

For those unfamiliar, a Bakewell tart is a quintessential British baked good. It’s characterized by a shortcrust pastry base, typically lined with a layer of fruit jam (most commonly raspberry), and then topped with a rich, almond-flavored sponge cake-like filling known as frangipane, often garnished with flaked almonds. It’s a truly comforting and elegant dessert.

It’s important to distinguish the Bakewell tart from its older cousin, the Bakewell pudding. While both hail from the charming Peak District town of Bakewell, their compositions are quite different. The pudding uses a puff or flaky pastry and features a jam and almond egg custard, traditionally served warm. The tart, on the other hand, boasts a more substantial shortcrust and a denser frangipane filling, usually enjoyed at room temperature.

Often, people confuse Bakewell tarts with the mass-produced fondant-topped “Cherry Bakewells” you might find in supermarkets. While these are a popular treat, they bear little resemblance to an authentic Bakewell tart, which prioritizes the delicate balance of pastry, jam, and almond frangipane.

Crafting a Perfect Vegan Bakewell Tart: The Plant-Based Challenge

Traditional Bakewell tarts rely heavily on eggs and butter, making the veganization process a delightful culinary challenge. However, with careful ingredient selection and technique, it’s absolutely possible to create a vegan version that rivals the classic in taste and texture. This recipe utilizes specific plant-based alternatives to achieve that signature crisp pastry and moist, almondy frangipane without compromising on flavour or structure.

The core of this tart’s success lies in its exquisite vegan frangipane. My adaptation draws inspiration from the incredibly talented Lazy Cat Kitchen, whose original recipe provided a fantastic foundation for developing this rich and satisfying plant-based almond filling. While traditionally Bakewell tarts aren’t adorned with fresh fruit on top, I’ve found that a scattering of fresh raspberries not only adds a beautiful visual element but also introduces a lovely tang that perfectly cuts through the sweetness of the jam and frangipane, enhancing the overall flavour profile.

How To Make Your Own Delicious Vegan Bakewell Tart: A Step-by-Step Guide

Creating this vegan Bakewell tart is a rewarding process. While detailed instructions are provided in the recipe card below, here’s an overview of the key steps to help you visualize the journey to this incredible dessert:

1. Mastering the Vegan Pastry Shell:

The foundation of any great tart is its pastry. For our vegan Bakewell, we start by combining plain flour, icing sugar, and a pinch of salt. The secret to a perfectly crisp, flaky vegan pastry lies in using very cold, diced vegan block butter. You can either use a food processor to pulse the butter into the flour until it resembles fine breadcrumbs or use your fingertips to rub it in. This method prevents the butter from melting and ensures those lovely pockets of flakiness. A touch of cold vodka (an optional but recommended trick!) helps reduce gluten development, leading to an even more tender crust. Gradually add ice water until the dough just comes together into a cohesive ball. Resist the urge to over-knead, as this can make the pastry tough. After shaping it into a disc, a brief chill in the refrigerator allows the gluten to relax, making it easier to roll.

2. Blind Baking for the Perfect Crust:

Once your pastry is chilled, roll it out evenly to fit your tart tin. Ensure it’s pressed firmly into the corners, then trim any excess. To prevent a soggy bottom and ensure a crisp crust, blind baking is crucial. Prick the base with a fork, then pop the entire shell into the freezer for 20 minutes. This quick freeze solidifies the butter and helps prevent shrinkage during baking. Line the frozen pastry case with foil, fill it with baking beans or dried rice to support the sides, and bake. After an initial bake, remove the foil and beans and continue baking until the pastry is a pale golden color. This two-stage blind baking process guarantees a beautifully firm and crispy base ready for its delicious filling.

3. Crafting the Luxurious Vegan Frangipane:

While the pastry cools, prepare the star of the show: the vegan frangipane. Begin by whisking together melted vegan butter (or coconut/olive oil) and caster sugar until well combined. Next, whisk in the plain flour and cornflour, which help achieve the perfect texture. Gradually incorporate aquafaba (the liquid from a can of chickpeas, a fantastic egg replacer!) or non-dairy milk, ensuring a smooth mixture. Finally, fold in the ground almonds, baking powder for a little lift, and almond extract for that signature Bakewell flavor. This creates a wonderfully rich and aromatic filling that’s truly irresistible.

4. Assembling and Baking Your Masterpiece:

With your pastry shell and frangipane ready, it’s time to assemble. Spread a generous layer of high-quality raspberry jam over the base of the cooled pastry. Carefully spoon the vegan frangipane on top of the jam, spreading it evenly. Then, scatter fresh raspberries and flaked almonds over the frangipane. Bake the tart until the filling is set and beautifully golden. Keep an eye on it, and if the top starts to brown too quickly, a loose cover of tin foil can prevent over-browning while allowing the filling to cook through completely. Once baked, allow the tart to cool fully before slicing and serving to ensure the filling is perfectly set.

Top Tips for Baking the Best Vegan Bakewell Tart

Achieving Bakewell tart perfection is all about precision and a few clever techniques. Here are my top tips to ensure your tart turns out absolutely flawless:

• Precision is Key: Baking is a science! For the most consistent and best results, always measure your ingredients using a digital kitchen scale and gram measurements. Cup conversions can be imprecise and lead to varying outcomes.
• Choose the Right Vegan Butter: Not all vegan butters are created equal. Opt for a solid vegan block butter or margarine (like Naturli Vegan Block, Stork/Vitalite block, Tormor, or Earth Balance Buttery Sticks) rather than spreadable tub varieties. Block butter has a higher fat content, which is crucial for achieving a wonderfully flaky and tender pastry texture. Ensure your butter is fridge-cold and diced before adding it to the flour.
• Handle Pastry with Care: Overworking pastry or allowing it to get too warm is the enemy of flakiness. Work quickly, and avoid kneading the dough excessively. The brief freezing step before blind baking is essential; it firms up the butter, minimizes shrinkage, and contributes to that desirable crisp texture.
• The Vodka Trick: This might sound unusual, but adding a tablespoon of cold vodka to your pastry dough can make a significant difference. Alcohol evaporates more quickly than water, and its lower water percentage helps keep the pastry exceptionally crisp. Don’t worry, you won’t taste it, and the alcohol burns off completely during baking. If you prefer not to use it, simply use an equal amount of ice water instead.
• Aquafaba Explained: Aquafaba is the liquid from a can of chickpeas or white beans, and it’s a fantastic vegan egg replacer, particularly for its emulsifying and binding properties. Don’t discard it – save it for your frangipane!
• Make-Ahead Convenience: To save time, you can prepare and blind bake your tart shell a day or two in advance. Once it has cooled completely, store it in an airtight container at room temperature until you’re ready to fill and bake the tart.

Customization and Creative Substitutions for Your Bakewell Tart

While this recipe provides a fantastic base for a classic vegan Bakewell, feel free to get creative with substitutions to suit your preferences or what you have on hand:

• Frangipane Liquid: If you don’t have aquafaba or prefer not to use it, unsweetened non-dairy milk works wonderfully in the frangipane. Soy milk is often recommended for its protein content and neutral flavour, but almond, oat, or any other non-dairy milk will also yield good results.
• Fresh vs. Frozen Raspberries: Fresh raspberries offer a beautiful burst of flavor, but you can certainly use frozen ones. If using frozen, toss them with about 1 tablespoon of cornflour (cornstarch) first, then shake off any excess. This helps to absorb extra moisture and prevents the filling from becoming too watery. Crucially, do not defrost them before adding them to the tart; use them straight from the freezer.
• Berry Swaps: Raspberry jam is traditional and highly recommended, but you’re not limited to just raspberries! Blackberries, cherries (pitted!), or blueberries would all make excellent additions or substitutions, either in the jam layer or as fresh fruit on top.
• Jam Varieties: Feel free to experiment with other jams for a different flavour profile. Apricot, cherry, or even a mixed berry jam could be delicious variations.
• Pastry Fat Alternatives: While vegan block butter is ideal for the pastry, solid coconut oil can be used as an alternative. Keep in mind that coconut oil pastry can become very hard and brittle if it gets too cold, so you might need to adjust chilling times accordingly.
• Frangipane Fat Alternatives: For the frangipane, vegan butter offers the best flavour and richness. However, if you’re out, you can also use melted coconut oil or a mild-flavored oil such as olive oil or sunflower oil (approximately 80ml or ⅓ cup).

Storing Your Vegan Bakewell Tart

This vegan Bakewell tart is at its absolute best when enjoyed on the day it’s baked, offering peak freshness and crispness. However, leftovers are still delightful! Store any remaining tart in an airtight container at room temperature for up to 3 days. If you’re in a particularly warm climate or during hot summer months, it’s best to store the tart in the refrigerator to maintain its freshness and prevent spoilage.

More Delicious Vegan Tart And Pie Recipes To Explore

If you’ve fallen in love with this vegan Bakewell tart, you’re in for a treat! We have a wide array of other incredible plant-based tart and pie recipes that are sure to satisfy your sweet cravings. Don’t miss out on these fantastic bakes:

• Vegan Apricot Frangipane Tart
• Mini Vegan Cherry Bakewells
• Vegan Pumpkin Pie
• Blueberry Frangipane Tarts
• Vegan Strawberry Tart with Coconut Pastry Cream
• Vegan Mince Pies
• Mini Vegan Apple Pies
• No-Bake Chocolate Stem Ginger Tart
• Starry Mince Pie Tart
• Blueberry Pie with Coconut Oil Pastry

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