Vegan Bakewell Tart

Vegan Bakewell tart is here - full of buttery pastry, jam and a nutty vegan frangipani filling - and it's perfect for all your picnic and afternoon snacking needs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the pastry. Combine flour, sugar and salt in a food processor and pulse to combine. Add the cubed cold butter, and pulse for 2-3 minutes, until the butter has completely broken down and the mixture is crumbly. With the food processor running, drizzle in 4 tbsp iced water, until a dough comes together.

Step 2

Tip the dough out of the food processor and use your hands to form it into a rectangle. Wrap it up in parchment paper or cling film. Let it rest in the fridge for at least 30 minutes.

Step 3

Remove the dough from the fridge and roll it out on a lightly floured surface into a large circle - if using a round tart tin - or a large square - if using a square baking tin. Transfer the rolled out dough into your tin, pressing into the corners and trimming off the edges. Prick the pastry with a fork, then place in the fridge to chill again for 30 minutes.

Step 4

Preheat the oven to 180˚C. Line the pastry with foil or parchment paper, and top with baking beans or rice. Bake for 25 minutes, then remove the foil and baking beans, and bake for another 5 minutes.

Step 5

While the pastry base bakes, prepare the filling. In a large bowl, whisk together melted butter and sugar. Next, whisk in the flour, almond flour and baking powder. Last, fold in the milk and almond extract.

Step 6

Once the pastry base is ready, spread the jam evenly over it. Next, pour the filling evenly over the jam layer and spread it gently to cover it entirely.

Step 7

Place the halved cherries (or raspberries) on top of the filling, being careful not to push them in far down. Sprinkle the tart with flaked almonds.

Step 8

Bake the tart for 35-40 minutes, until the top is golden brown. Let cool for 15 minutes before slicing. Sprinkle with icing sugar and serve.