Hello, plant-based pastry enthusiasts! 🥧🌱
Today, we’re reimagining a beloved British classic with a vegan twist. Get ready to sink your teeth into a luscious Vegan Bakewell Tart with Raspberry and Blackberry Filling. This dairy-free and egg-free version doesn’t compromise on flavor or texture, delivering all the almond-y goodness you’d expect from a traditional Bakewell tart. Let’s get baking!
Ingredients:
For the Pastry:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (110g) vegan butter, cold and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice-cold water
For the Berry Filling:
- 1 cup (150g) fresh raspberries
- 1 cup (150g) fresh blackberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
For the Frangipane:
- 1 cup (100g) ground almonds
- 1/2 cup (110g) vegan butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) aquafaba (liquid from a can of chickpeas)
- 1 tsp almond extract
- 2 tbsp all-purpose flour
For the Topping:
- 1/4 cup (30g) flaked almonds
- 2 tbsp powdered sugar for dusting
Instructions:
- Start with the pastry. In a food processor, pulse flour, sugar, and salt. Add cold vegan butter and pulse until mixture resembles breadcrumbs. Gradually add ice water until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the pastry and line a 9-inch tart tin. Prick the base with a fork and chill for another 15 minutes.
- Blind bake the pastry case. Line with parchment paper, fill with baking beans, and bake for 15 minutes. Remove beans and paper, then bake for another 5 minutes until lightly golden.
- For the berry filling, combine raspberries, blackberries, sugar, and cornstarch in a saucepan. Cook over medium heat until berries break down and mixture thickens. Let cool.
- Make the frangipane. Cream together vegan butter and sugar. Gradually add aquafaba, then fold in ground almonds, almond extract, and flour.
- Spread the cooled berry filling over the base of the pastry case.
- Top with the frangipane mixture, spreading it evenly.
- Sprinkle flaked almonds over the top.
- Bake for 30-35 minutes until the top is golden and a skewer comes out clean.
- Allow to cool completely before removing from the tin.
- Dust with powdered sugar before serving.
Chef’s Tips:
- Make sure your vegan butter is really cold for the pastry – this ensures a flaky crust.
- Don’t overwork the pastry dough; stop mixing as soon as it comes together.
- Aquafaba is a great egg replacer in this recipe. Make sure to whisk it until slightly foamy before adding to the frangipane.
- If you can’t find fresh berries, frozen will work too. Just thaw and drain them before using.
- For an extra indulgent twist, drizzle the cooled tart with vegan white chocolate.
This Vegan Bakewell Tart is perfect for afternoon tea, dessert, or anytime you need a sweet, fruity pick-me-up. The combination of tart berries, sweet almond frangipane, and crisp pastry is simply irresistible.
So, are you ready to give this plant-based British classic a try? Grab your apron, preheat that oven, and let’s create some vegan magic! Don’t forget to share your baking adventures in the comments below. Happy baking! 🍰🫐
