This scrumptious vegan tart is like a simplified (but no less delicious!) spin on the classic British Bakewell tart. Made with a buttery press-in crust topped with layers of jam, almond filling, and sliced almonds, this indulgent dessert is perfect for everything from celebrations to just enjoying with a cup of tea!
Are you familiar with the traditional British Bakewell tart? It’s such a gorgeous, enticing dessert that I’ve been itching to veganize for the longest time. It’s made with a buttery crust, a layer of jam, a layer of frangipane, a.k.a., almond filling, and topped with sliced almonds. Yummo, right?!
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What stopped me until recently is the sheer fact that these tarts are quite a bit of work, most of which goes into making the super fussy short crust pasty. Well remember my vegan fruit tart and vegan lemon bars? Both of those recipes use a super simple press-in crust. So, I decided to give that crust a try in a vegan Bakewell tart. Worked like a charm!
The crust crust gets topped with a layer of jam, followed by a layer of homemade vegan frangipane (almond filling). This tart is absolutely scrumptious!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Flour. I’ve only made this recipe with all-purpose flour, also known as white flour or wheat flour. Other varieties may work, but I can’t make any promises.
- Sugar. Make sure the sugar is organic. Conventional sugar is often processed using animal bone char, so it may not be vegan.
- Salt.
- Vegan butter. Look for this in the refrigerated case of your grocery store, near the regular butter.
- Almond flour. No substitutions here! We’re making almond filling, so almond flour is a must-have. You’ll find it in the baking or natural foods areas of your grocery store.
- Baking powder.
- Coconut cream. You can buy coconut cream in cans at most grocery stores. If you can’t find it, buy full-fat coconut milk instead. Chill the can overnight. The solids and liquid will separate. Use the solid portion — this is coconut cream.
- Vanilla extract.
- Almond extract.
- Raspberry jam. Have another favorite flavor of jam? Feel free to use it! I’ve also made this recipe with apricot jam (it was great!), but pretty much any variety will work. I like to use organic, no sugar-added jams to ensure there’s no potentially non-vegan sugar in there.
- Sliced almonds.
- Powdered sugar. This needs to be organic as well.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Preheat your oven to 350°F.
Step 2: Make the dough for the crust. Stir together flour, sugar, salt, and melted vegan butter.
Step 3: Press the dough into your tart pan. Cover the bottom and work it all the way up the sides.
Step 4: Bake the tart for fifteen minutes, or until it darkens just a bit around the edges. Place it on a cooling rack when it comes out of the oven.
Step 5: To make the almond filling, first whisk the dry ingredients together: almond flour, all-purpose flour, baking powder, and salt.
Step 6: Cream the wet ingredients for the filling together with an electric mixer: room temperature vegan butter, coconut cream, sugar, vanilla extract, and almond extract.
Step 7: Start beating the dry ingredients into the wet ingredients, adding a bit at a time, until they’re fully incorporated. Set this aside for a moment.
Step 8: Let’s get back to the crust! It’s okay if it hasn’t completely cooled yet. Spread the jam in a nice, even layer inside of it.
Step 9: Now carefully spread the almond filling over the jam layer.
Step 10: Sprinkle the almonds evenly over the almond filling.
Tip: Spreading the almond filling layer is the tricky part! Grab small bits of it, flatten them with your fingers, and arrange them over the jam layer. Smooth out any gaps and cracks as best you can, but don’t fuss too much, as the final layer of almonds and powdered sugar topping will help disguise them.
Step 11: Bake the tart for about a half hour.
Steps 12 & 13: Let the tart cool completely on a cooling rack, then sprinkle it with powdered sugar. Slice it up and enjoy!
Leftovers & Storage
Your vegan Bakewell tart will keep in an airtight container at room temperature for about a day, in the fridge for about four days, or in the freezer for about three months.
Variations
- Fig tart. Use apricot or peach jam instead of raspberry. Cut some fresh figs in half, then press them, cut sides up, into the almond filling before sprinkling the tart with almonds and baking it.
- Chocolate frangipane. Add two tablespoons of cocoa powder and an extra tablespoon of sugar to the frangipane filling. You can also drizzle the top of the tart with some melted chocolate when it’s done.
- Lemon curd tart. Replace the jam with my vegan lemon curd.
Frequently Asked Questions
Probably! Though I haven’t tried it, I think you could replace the wheat flour with an all-purpose gluten-free flour blend.
You should be able to make it as bars, in a 9 x 9 square baking pan. You may need to increase the bake time by about five minutes, since they will be slightly thicker than the tart. Another option is to try this hack for making a tart shell with a cake pan.
Sure can! Store it in a sealed bag or airtight container at room temperature for up to two days, or in the freezer for up to three months. Thaw it before assembling the tart.
More Fruity Vegan Desserts
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Easy Vegan Bakewell Tart
This scrumptious vegan tart is like a simplified (but no less delicious!) spin on the classic British Bakewell tart. Made with a buttery press-in crust topped with layers of jam, almond filling, and sliced almonds, this indulgent dessert is perfect for everything from celebrations to just enjoying with a cup of tea!
Ingredients
For the Crust
- 1 ⅓ cups all-purpose flour
- ¼ cup organic granulated sugar
- ¼ teaspoon salt
- 10 tablespoons vegan butter, melted
For the Vegan Frangipane
- 1 ½ cups almond flour
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegan butter, room temperature
- ¼ cup coconut cream (Note 1)
- ⅔ cup organic granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For Assembling The Tart
- ¾ cup raspberry jam (or jam of choice)
- ¼ cup sliced almonds
- Organic powdered sugar
Instructions
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Preheat the oven to 350°F.
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To make the crust, first stir the flour, sugar, and salt together in a large mixing bowl. Add the melted butter and stir to form a soft dough.
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Press the dough into the bottom and all the way up the sides of the tart pan.
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Place the pan into the oven and bake the crust for 15 minutes, until it darkens slightly. Place it on a cooling rack when it’s done. Leave the oven on.
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To make the frangipane, first whisk together the almond flour, all-purpose flour, baking powder, and salt in a medium mixing bowl. Set this aside for now.
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In a large mixing bowl, cream together the vegan butter, coconut cream, sugar, vanilla, and almond extracts using an electric mixer at high speed for about 1 minute, until the mixture is creamy.
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Begin adding the almond flour mixture to the butter mixture, beating in about a third at a time, until all of it has been incorporated.
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To assemble the tart, first spread the jam over the crust, smoothing it out in an even layer.
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Carefully apply the frangipane over the jam layer. Grab small bits of the frangipane and flatten them out with your fingers, then arrange them over the jam. Gently smooth out the cracks, being careful not to disturb the jam layer too much.
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Sprinkle the almonds in an even layer over the frangipane.
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Bake the tart for 30 minutes, or until the almonds and outer edges of the crust have darkened a bit.
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Place the tart on a cooling rack and let it cool completely.
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Dust the tart with powdered sugar.
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Slice the tart and serve.
Notes
- If your can of coconut cream contains a mix of solids and liquid, use the solid portion only.
Nutrition
Serving: 1slice (⅛ of tart) | Calories: 565kcal | Carbohydrates: 68g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 414mg | Potassium: 103mg | Fiber: 4g | Sugar: 39g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg