Vegan Cherry Bakewell Tart
A fluffy almond frangipane on top of a jammy base encased in a crisp tart and topped with icing and a cherry. Tea-time treats don't get much better than this!
Equipment
- 7cm Cookie Cutter
- 12 Cup Tart/Baking Pan - I like to use to one with the rounded bottom, but a regular muffin tray can work too
Ingredients
For the Tart Cases
- 250 grams Plain Flour
- 50 grams Icing Sugar
- 150 grams Vegan Butter I used Nuttelex
- 1 tbsp Cold Water
- Pinch of Salt
For the Frangipane
- 70 grams Vegan Butter melted (I used Nuttelex)
- 110 grams Caster Sugar
- 40 grams Plain Flour
- 5 grams Cornflour
- 80 ml Soy Milk or other dairy alternative
- 200 grams Ground Almonds
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
For the Icing
- 240 grams Icing Sugar
- 30 ml Water
- 9 Glace Cherries Halved
- Raspberry Jam for spreading in tart cases before frangipane
Instructions
For the Tarts
- Combine flour, icing sugar, and salt in a mixing bowl. Rub in butter with your fingertips until you have a sandy consistency.
- Add cold water then bring the pastry together using your hands. Once you have a smooth ball of pastry, place it in the fridge for 30 minutes to rest.
- Preheat oven to 180 degrees celsius (fan-forced) / 200 degrees (conventional)
- Once rested, roll out the pastry to the thickness of roughly a dollar coin. Use a 7cm cutter to cut out 18 rounds of pastry and then place into your tart pan. Prick the base of each tart a few times using a fork.
- Prepare your tarts for blind baking by lining each tart with a little baking paper and then adding baking beads (or you can use rice). Place in the oven and bake for 12 minutes.
- Remove from the oven and then remove baking beads and discard the baking paper. Return to oven and bake for a further 5 minutes.
- Once again, remove from the oven and set aside in the tray to cool completely.
For the Frangipane
- Whisk together melted butter and sugar until combined. Then mix through flour, and cornflour. Add the milk and combine everything together well.
- Fold through ground almonds, baking powder and vanilla and almond extracts. Set aside.
To Prepare the Tarts
- Preheat oven to 180 degrees celsius (fan-forced) / 200 degrees (conventional)
- Line each tart case with a layer of raspberry jam - I used a scant teaspoon worth.
- Fill the rest of the tart with the frangipane filling - it should fill right to the top and be sure to cover all the jam.
- Place the filled tarts back into the oven and bake for 10 minutes to set the frangipane.
- Remove from the oven and set aside to cool.
For the Icing
- Sieve the icing sugar into a mixing bowl. Gradually add the water until you have a smooth consistency. The icing should be quite thick so that it doesn't run off the side of the tart. If you find yours too runny, add a little extra icing sugar - too thick, dribble in a little more water.
To Complete the Tart
- Take your cooled tarts and smooth a spoonful of the icing over the top - don't go right to the edges as the icing will spread a little. Then place half a cherry on top.
- Set aside to set completely. Enjoy!