Go Back
Vegan Cherry Bakewell Tart

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!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 27 minutes
Resting Time 30 minutes
Servings: 18 Tarts
Course: Dessert, Snack
Cuisine: British, Vegan
Ingredients Equipment Method

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

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

Method
 

For the Tarts
  1. Combine flour, icing sugar, and salt in a mixing bowl. Rub in butter with your fingertips until you have a sandy consistency.
  2. 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.
  3. Preheat oven to 180 degrees celsius (fan-forced) / 200 degrees (conventional)
  4. 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.
  5. 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.
  6. Remove from the oven and then remove baking beads and discard the baking paper. Return to oven and bake for a further 5 minutes.
  7. Once again, remove from the oven and set aside in the tray to cool completely.
For the Frangipane
  1. Whisk together melted butter and sugar until combined. Then mix through flour, and cornflour. Add the milk and combine everything together well.
  2. Fold through ground almonds, baking powder and vanilla and almond extracts. Set aside.
To Prepare the Tarts
  1. Preheat oven to 180 degrees celsius (fan-forced) / 200 degrees (conventional)
  2. Line each tart case with a layer of raspberry jam - I used a scant teaspoon worth.
  3. 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.
  4. Place the filled tarts back into the oven and bake for 10 minutes to set the frangipane.
  5. Remove from the oven and set aside to cool.
For the Icing
  1. 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
  1. 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.
  2. Set aside to set completely. Enjoy!