Easy Vegan Bakewell Tart

Slice of a Vegan Bakewell Tart on a dish with fresh raspberries.

5 from 1 vote

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American, British

Servings:

Calories: 565kcal

Author: Alissa Saenz

Equipment

1 (9 ½ inch) tart pan

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 (Notes 1 and 2)
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

US Customary - Metric

Instructions

Preheat the oven to 350°F.
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.
Press the dough into the bottom and all the way up the sides of the tart pan.
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.
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.
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.
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.
To assemble the tart, first spread the jam over the crust, smoothing it out in an even layer.
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.
Sprinkle the almonds in an even layer over the frangipane.
Bake the tart for 30 minutes, or until the almonds and outer edges of the crust have darkened a bit.
Place the tart on a cooling rack and let it cool completely.
Dust the tart with powdered sugar.
Slice the tart and serve.

Notes

Not to be confused with creamed coconut or cream of coconut.
If your can of coconut cream contains a mix of solids and liquid, use the solid portion only.

Nutrition