Decadent Vegan Blueberry Frangipane Tarts: An Eggless & Dairy-Free Bakewell-Inspired Delight

Welcome to a world of exquisite plant-based baking with these utterly delicious Vegan Blueberry Frangipane Tarts! Imagine a perfect summer treat, akin to a classic Bakewell tart but reimagined for a vegan lifestyle. These individual tarts feature a remarkably crisp, golden shortcrust pastry shell, generously filled with a rich, nutty almond frangipane, a layer of sweet blueberry jam, bursts of fresh blueberries, and a delicate topping of flaked almonds. Each bite offers a harmonious blend of textures and flavors – from the tender fruit to the creamy frangipane and the satisfying crunch of the pastry.

Perfectly suited for any occasion, these tarts make an impressive dessert, especially when served warm with a scoop of your favorite vegan vanilla ice cream or a dollop of creamy plant-based custard. They are also an elegant addition to an afternoon tea spread, offering a sophisticated yet comforting sweet bite. Or, for a simpler pleasure, enjoy them as a delightful snack alongside a freshly brewed cup of tea or coffee. Whichever way you choose to indulge, these eggless and dairy-free blueberry frangipane tarts are guaranteed to impress and satisfy.

These individual vegan blueberry frangipane tarts are a testament to how incredible plant-based baking can be, proving that you don’t need eggs or dairy to create truly luxurious desserts. They mirror the beloved Bakewell tart in their structure and almond-rich filling, but with the added vibrant sweetness of blueberries. The architecture of these treats is simple yet brilliant: a buttery, flaky shortcrust pastry base, followed by a luscious layer of homemade or quality store-bought blueberry jam, then a generous filling of our unique vegan frangipane, all crowned with fresh blueberries and delicate flaked almonds for an irresistible finish. This makes them not just a dessert, but a multi-layered experience.

Their versatility means they fit seamlessly into various culinary scenarios. For a grand finale to any meal, serve them warm with a scoop of creamy vegan ice cream or a pour of velvety plant-based custard. They also shine as a star component of an elegant afternoon tea spread, their modest size making them ideal for a selection of dainty treats. And for those moments when only a sweet pick-me-up will do, they are perfect enjoyed simply as a snack with a comforting cup of tea or coffee. These tarts are designed to bring joy and satisfaction, offering a delightful twist on a classic while adhering to a compassionate, plant-based ethos.

Crafting the Perfect Vegan Frangipane

The heart of these tarts lies in their exquisite vegan frangipane, a testament to innovative plant-based baking. This recipe is skillfully adapted from the talented Lazy Cat Kitchen, renowned for her brilliant vegan creations. The traditional eggs, typically a cornerstone of frangipane, are ingeniously replaced with aquafaba – the often-discarded liquid from a can of chickpeas. This “magic ingredient” works wonders, providing the necessary structure and creating a frangipane texture that beautifully balances between a light, fluffy cake and a rich, baked custard. Its ability to emulsify and bind ingredients without any eggy flavor makes it an indispensable component in vegan patisserie.

When it comes to the fat component, I opt for melted vegan block butter, which delivers a superior result compared to its dairy counterpart or even creamed vegan butter. Through extensive testing, I discovered that using melted butter yields a far more delicate and less greasy texture, ensuring the frangipane is perfectly moist without being oily. While melted coconut oil can be used as an alternative, vegan block butter provides a more authentic, traditional flavor profile that truly elevates the frangipane. For all my baking endeavors, Naturli vegan block butter is my top choice, though other reliable brands like Stork block or Vitalite block will also perform beautifully, contributing to that desirable rich taste and texture.

Traditionally, frangipane doesn’t call for a raising agent. However, to compensate for the lift that eggs would typically provide, I incorporate a small amount of baking powder. This tiny addition ensures a slightly lighter, airier frangipane that still maintains its dense, almond-rich character, making each tart a truly satisfying experience. The careful selection of ingredients and techniques ensures that this vegan frangipane stands proudly alongside its traditional counterpart, offering an equally delicious, if not more intriguing, taste sensation.

How to Master Vegan Blueberry Frangipane Tarts: A Detailed Guide

(For a comprehensive list of ingredients and precise instructions, please refer to the recipe card below.)

*Achieving the best results with this recipe hinges on careful execution. As always in baking, I strongly advocate for using gram measurements with a digital scale rather than cup conversions. The latter simply lacks the precision required for consistent baking success, and I cannot guarantee optimal outcomes if cup measurements are used.*

1. Crafting the Perfect Pastry Base:
To begin your journey towards these delightful tarts, start with the pastry. In a food processor, combine plain flour, finely ground almonds (which add a lovely tenderness and nutty flavor), icing sugar for a touch of sweetness, and a pinch of salt. Pulse these dry ingredients until they are thoroughly combined. Next, introduce cold, diced vegan block butter. This is crucial for creating a flaky texture; ensure your butter is very cold to prevent it from melting too quickly. Blend the mixture until it resembles fine breadcrumbs. With the motor still running, gradually drizzle in a tablespoon of cold vodka. Vodka helps create an exceptionally crisp pastry because its alcohol content evaporates faster than water, leaving less moisture behind to develop gluten. If vodka is not an option, cold water works too, though the crispness might be slightly less pronounced. Continue blending until the pastry just comes together into a cohesive ball. Overworking the dough develops gluten, leading to a tough pastry, so stop as soon as it forms.

Once formed, shape the pastry into a flat disc, wrap it snugly, and place it in the refrigerator for at least half an hour. This chilling period is essential; it allows the gluten to relax, preventing shrinkage during baking, and makes the dough much easier to handle and roll out.

2. Lining the Tart Tins:
Remove the chilled pastry from the fridge. Divide it into six even pieces – a bench scraper is ideal for this, allowing you to cut neat triangles. Roll each piece into a smooth ball. On a lightly floured surface, roll out each ball thinly, aiming for a circle large enough to comfortably line an 8-9cm (3.25-3.5in) loose-bottomed tart tin. The thinness of the pastry is key for that delicate crunch.

Carefully transfer the rolled pastry into a tart tin, gently pressing it right into the corners and up the sides to ensure a perfect fit. Use a rolling pin to roll over the top of the tin, effortlessly trimming off any excess pastry. Don’t discard these trimmings; set them aside. Repeat this process with the remaining pastry balls. Gather the reserved trimmings, knead them gently to bring them together, divide them in half, and roll out two more circles to line two additional tart tins. This method should yield a total of eight beautifully lined tart shells.

3. Blind Baking for a Crispy Base:
To prevent a “soggy bottom” and ensure a crisp crust, the tart shells must be blind baked. Prick the base of each lined pastry case all over with a fork. This allows steam to escape, preventing the pastry from puffing up. Now, place the pricked pastry cases into the freezer for 20 minutes. This quick freeze is a crucial step; it chills the butter in the pastry, making it less likely to shrink during baking and resulting in a much crisper shell. While the pastry chills, preheat your oven to 180°C/350°F/gas mark 4.

Once frozen, line each pastry case with a square of tin foil, pressing it gently into the corners and up the sides. Fill each foil-lined case with baking beans or dried rice; these weights will keep the pastry from bubbling up. Bake for 15 minutes. After this initial bake, carefully remove the foil and the baking beans/rice. Return the pastry cases to the oven for another 5 minutes to allow the base to dry out and crisp up further. Finally, remove them from the oven and set them aside to cool slightly while you prepare the filling.

4. Preparing the Luscious Frangipane:
Now for the star filling! In a mixing bowl, whisk together the melted vegan butter and caster sugar until well combined and slightly lighter in color. Next, whisk in the plain flour and cornflour (cornstarch), ensuring no lumps remain. Gradually pour in the aquafaba (or non-dairy milk if preferred), whisking continuously until the mixture is smooth. Finally, fold in the ground almonds, baking powder, and both almond and vanilla extracts. The almond extract enhances the classic frangipane flavor, while vanilla adds a touch of warmth and sweetness. Mix until just combined – overmixing can lead to a tougher frangipane.

5. Assembling and Baking Your Tarts:
With the pastry shells and frangipane ready, it’s time to assemble. Spoon a generous heaped teaspoon of blueberry jam over the base of each blind-baked tart shell, spreading it evenly to cover the entire bottom. This layer provides a wonderful burst of fruity sweetness and a moist contrast to the frangipane.

Next, carefully spoon a couple of heaped tablespoons of the prepared frangipane over the jam, ensuring the jam layer is fully covered. Remember that the frangipane will puff up slightly during baking, so avoid overfilling; aim for no more than ¾ full to prevent spillage.

Scatter a handful of fresh blueberries over the frangipane in each tart. Be mindful not to place them too close to the edges of the pastry. If blueberry juice seeps out and bubbles over, it can cause the pastry to stick to the tin, making removal difficult. Finally, sprinkle a generous amount of flaked almonds over the top of each tart. These add a beautiful toasted crunch and an appealing visual finish.

Transfer the assembled tarts to the preheated oven and bake for approximately 30-35 minutes, or until the frangipane is beautifully golden brown, puffed, and firm to the touch. The almonds on top should be lightly toasted. Once baked, remove the tarts from the oven and allow them to cool in their tins for at least 20 minutes before carefully transferring them to a wire rack to cool completely. This cooling period in the tin helps them firm up and prevents breakage.

Creative Variations for Your Vegan Frangipane Tarts

While these vegan blueberry frangipane tarts are undeniably delicious as is, they also serve as a fantastic base for culinary experimentation. The beauty of this recipe lies in its adaptability, allowing you to customize it with an array of fruits and flavors. Feel free to swap out the blueberries and blueberry jam for almost any other fruit and corresponding jam you fancy. Imagine these tarts with:

• Cherries: A classic pairing with almond, providing a rich, tart contrast.
• Strawberries: Fresh, sweet, and summery, especially when combined with a good strawberry jam.
• Blackberries or Currants: For a deeper, more intensely fruity flavor with a slight tartness.
• Sliced Apple or Pear: These can be lightly spiced with cinnamon or nutmeg for a comforting, autumnal twist.
• Apricots: Offering a delicate sweetness and beautiful golden hue.
• Raspberries: A popular alternative, offering a lovely tartness to balance the sweet frangipane.

You can also play with the extracts; consider adding a touch of orange or lemon zest to the frangipane for a bright, citrusy lift. A hint of cardamom could also add an unexpected, delightful warmth.

For those looking to serve a crowd or prefer a single, show-stopping dessert, this recipe can easily be scaled up to make one large tart. Simply use an approximate 25cm (10-inch) tart tin. The baking time will need to be adjusted accordingly, typically requiring around 45 minutes, or until the frangipane is set and golden brown. Always keep an eye on it to prevent over-browning, loosely covering with foil if necessary.

Essential Tips for Baking the Best Vegan Blueberry Frangipane Tarts

To ensure your vegan blueberry frangipane tarts turn out perfectly every time, keep these expert tips in mind:

• Blueberry Jam Selection: The quality of your jam significantly impacts the final taste. You can use either a high-quality store-bought blueberry jam or, for an extra special touch, make your own. I highly recommend this lovely simple recipe from Camilla at Fab Food 4 All, which requires just three ingredients and no pectin for a vibrant, fresh flavor.
• Achieving Crisp Pastry: The secret to a beautifully crisp, melt-in-your-mouth pastry lies in a few key steps. Firstly, avoid overworking the dough, as this develops gluten and can lead to a tough crust. Secondly, keep your ingredients, especially the vegan butter, as cold as possible. Chilling the tart shells in the freezer before blind baking is paramount – it helps the butter solidify, preventing shrinkage and ensuring maximum crispness. Furthermore, using a tablespoon of cold vodka instead of water to bind the pastry is a professional trick. Vodka has a lower water percentage than water, and the alcohol evaporates quickly during baking, contributing to a flakier, crisper crust (you won’t taste the vodka, and the alcohol burns off). However, if you prefer not to use vodka, cold water will still work effectively.
• Aquafaba: The Vegan Egg Replacer: For the aquafaba, simply drain the liquid from a can of chickpeas or white beans. This versatile liquid acts as an incredible egg substitute, providing structure and moisture to the frangipane without imparting any bean flavor.
• Choosing the Right Vegan Butter: This is critical for success in vegan baking. You MUST use a solid block-style vegan butter or margarine, not the spreadable kind that comes in a tub. Spreadable margarines have a higher water content and lower fat content, which is unsuitable for baking pastry and frangipane, leading to greasy or crumbly results. Recommended block butter brands include Naturli Vegan Block (my personal favorite for its superior texture and flavor), Stork block, Vitalite block, Tomor block, or Earth Balance buttery sticks.
• Storage Guidelines: These delectable tarts will retain their freshness for approximately three days when stored in an airtight container at room temperature. If you live in a particularly warm climate, or during hotter months, it’s best to store them in the refrigerator to maintain their quality and prevent spoilage. Allow them to come to room temperature or gently warm them before serving for the best experience.

More Irresistible Vegan Tarts and Pies to Explore:

• Vegan strawberry tart with coconut pastry cream
• Vegan mince pies
• Pentagram topped apple pies
• Mince pie tart
• Blueberry pie with coconut oil crust

If you tried this recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your delicious vegan frangipane tarts with our community. Happy baking!