Vegan raspberry bakewell tart

Vegan raspberry bakewell tart

vegan raspberry bakewell tart cut

I’ve managed to contain my sweet tooth for a while and steer clear of making sweet recipes, but I cracked once I saw beautiful raspberries at my green grocers. All I could think of was is how good they’d taste surrounded by sweet almond frangipane!

I’ve been wanting to make this twist on a bakewell tart for a while, but I wasn’t able to get raspberries in Greece, so I’ve been awaiting raspberry season rather eagerly this year. I think cherry bakewell tart is more traditional, although I asked a couple of British friends and they weren’t so sure. Their point of reference were those shop-bought Mr Kipling’s mini bakewell tarts, which, no offence, are a mockery of the real thing, if you ask me.

The truth is you could make this classic dessert with a whole host of fruit: raspberries, blackberries, sweet or sour cherries, peaches, plums, figs and even pears work well, but for me, personally, tart raspberries and a sweet almond filling is the best combo ever!

This tart isn’t difficult to make at all and since it works with virtually any summer fruit, you’ll have plenty of time to practise it in the coming months and I’m sure no one will complain.

vegan raspberry bakewell tart making

vegan raspberry bakewell tart icing

vegan raspberry bakewell tart piece

makes
25 cm / 10"
PREP
30 min
COOKING
90 min
makes
25 cm / 10"
PREPARATION
30 min
COOKING
90 min
INGREDIENTS
PASTRY

GLUTEN-FREE PASTRY

FILLING

METHOD

PASTRY

  1. Combine the flour, icing sugar, (plus cornstarch and xanthan gum if making GF pastry) in a large bowl. If using maple syrup instead of icing sugar, don’t add it just yet. Add the softened coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
  2. If you are using maple syrup, add it now and the chances are that you will not need to add any water to bring the dough together. If using icing sugar, add cold water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is. I added about 4 tbsp / ¼ cup. Combine all the ingredients into a dough gently, but do not knead (that’s important for the gluten version) or the pastry will be tough. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes.
  3. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your entire tart case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Trim the excess pastry with a sharp knife and patch any holes with the cut-off excess. If making gluten-free pastry (which tends to be more crumbly), you may be better off placing the crumbled pastry in the tart case and simply moulding the pastry with your hands to the shape of the tart tin – you do not need to worry about overworking the pastry as it contains no gluten.
  4. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes.
  5. 45 min into pastry chilling time, preheat the oven to 175° C / 350° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake.
  6. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.

FILLING

  1. While the pastry cases are baking, prepare the filling. Cream oil and sugar (or maple syrup) with an electric whisk. Next, whisk in the flour. Add aquafaba, small amount at a time. Whisk well after each portion of aquafaba.
  2. Finally, gently fold in the almond meal and almond essence with a spatula. You should end up with a thick batter (it will be a bit less thick if you used maple syrup instead of sugar).
  3. Fill the pastry case with almond frangipane and use a silicon spatula to spread the filling evenly.
  4. Push as many raspberries as you can into the filling. It will rise during baking a fair bit so don’t worry if raspberries are sticking out. If using frozen raspberries, dip each raspberry into cornflour / cornstach first before pushing it into the filling as frozen fruit tends to ooze more water during baking.
  5. Bake the tart for about 45 minutes, until the filling is nicely browned. I found that the maple syrup filling tends to take a little longer in the oven (by 10 minutes or so). Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into slices. The top will crisp up nicely as the tart cools down.

NOTES
*You can use olive oil instead, but I found that refined coconut oil renders the pastry a bit more delicate. A good tip I’ve picked up from an amazing vegan chef, Isa Chandra Moskowitz, is to place olive oil in a plastic container and freeze for about an hour before making the pastry. It should look “opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet.” Rub frozen oil into the flour mixture until the flour looks ‘pebbly’, then proceed as per the instructions above.

This recipe has been adapted from my earlier frangipane recipe.

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NUTRITIONAL INFO
calories
429
21%
sugars
14 g
15%
fats
23 g
33%
saturates
12 g
62%
proteins
8 g
16%
carbs
51 g
20%
*per serving
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5.0
22 reviews, 38 comments
REVIEWS & QUESTIONS
Maria:
Easy to follow recipe. I made the pastry for the first time and even though I used a whole-meal spelt flour instead of a white flour, it turned out pretty well. Brought the tart to a dinner with non-vegans and they all loved it. Thank you Ania!
    Ania
    Ania:
    Thanks so much for your kind words, Maria! I am delighted to hear that you and your fellow dinner guests enjoyed this tart despite the fact that some of them were not even vegan, that's always brilliant to hear/see. Thanks so much for coming back to review, I really appreciate it. x Ania
Mallika:
Love this recipe! Can I substitute aquafaba for non dairy milk /anything else? Not a big fan of the taste with aquafaba!! Thank you so much!!!
    Ania
    Ania:
    Hi Mallika,
    Thank you, I am so happy to hear that. I think a rich plant milk, like oat or soya and a bit of thickener (approximately 2-3 tsp) such as tapioca (or corn starch) will work well too. Hope this helps! Ania
Sunyata Lescault:
This recipe came out fantastic! I’m a huge Bake off Geek and am always searching for vegan, GF , natural sugar alternatives to reproduce the classics! Flawless recipe!
    Ania
    Ania:
    Thank you, Sunyata! I’m so pleased to hear that it was such a hit with you and I really appreciate you taking the time to leave this review. x Ania
The Food Wire:
This is a perfect recipe. We had some delicious homemade raspberry compot, so we spread a layer of that underneath the frangipane rather than using fresh or frozen raspberries. The pastry is a bit fiddly, but hey that's pastry for you, just remember to keep everything cool, all of the time and it'll be fine. The textures and the flavours and everything makes for a perfect bite every time. Thank you
    Ania
    Ania:
    Aw, thank you so much for your lovely review. I am delighted to hear that you enjoyed this recipe and homemade raspberry compot under the frangipane sounds delicious. And thank you so much for returning to review - I really appreciate it as it helps my work to be seen. x Ania
Mette:
This recipe is simply perfect! Before I was vegan I used to work in a French bakery and we had a veeery similar tart there. This recipe made me so proud that I could make something like that myself (although I did cheat a little bit and used store bought pastry because it was quicker).
    Ania
    Ania:
    Aw, thank you so much for this high praise, Mette! I'm so chuffed to hear that you thought so highly of this recipe given your French bakery experience (wow, what a great job - although I don't think I could not eat absolutely everything :P ) And thank you so much for taking the time to review - it really helps my work to be seen. x Ania
Shannon:
I made this yesterday, following the recipe without changes, and it was quite nice. I had trouble with a couple of things, one was knowing how much water to add to the tart crust, it would help if there was something more descriptive about what it would look or act like when it's been sufficiently hydrated. My crust ended up a little tough so I suspect I added too much water? I'm not sure, but I didn't feel super confident about that step and next time I'll just use store bought crust.
The filling tasted amazing both before and after baking. It still wasn't browning after 55 minutes in the oven and the crust was starting to get overdone so I wound up taking it out at that point in time. I'm not sure what happened there, but despite the lack of browning/crispiness on top we thought it tasted really good after cooling and slicing it, just had to eat around the crust a little bit. It was very tender and moist but held its shape enough to slice, which was nice. Anyway, thanks for the recipe!
    Ania
    Ania:
    Hi Shannon,
    Thanks for your review. I am glad you enjoyed this recipe overall but sorry to hear that you weren't totally happy with the outcome. As for the crust, it sounds like you might have added too much water or overworked it. I tried to be as detailed as I could in my instructions without them being too verbose (as this recipe isn't meant as an introduction to making pastry per se). I have been thinking of making a separate post on shortcrust pastry technique so that I can link out to it from the recipe if someone needs extra guidance - sounds like I should get onto it sooner. As for the second issue, sounds like the pastry got a little too brown in the pre-baking stage, which caused the discrepancy. I'm not sure what to advise, perhaps it's to do with overhydration too - the excess water evaporated really quickly leading to quicker browning. I hope this helps! Ania
Anthea:
I forgot to select the 5 stars. Hope you can do it for me please.
    Ania
    Ania:
    Thank you :) x
Anthea:
This is another winning recipe! Thank you so much Ania, your blog is the first place I look when needing a recipe. What I love is that you give the healthier options too. I used coconut sugar in this and it was great! I also used very ripe fresh pears instead of raspberries and it worked really well. This will become a staple along with so many of your other recipes.
    Ania
    Ania:
    Thank you so much for your kind words, Anthea! It makes me so happy to read this and thank you so much for taking the time to let me know that you appreciate my efforts. xx Ania
Anna:
I made this tart over the weekend for a small gathering with friends, and it was an absolute hit. I'm in the US and used cake flour instead of all purpose for the crust and the filling. The only thing I changed was adding a thin layer of raspberry jam to the base before adding the filling (inspiration taken from your cranberry Bakewell and GBBO). Thanks so much for such a lovely, easy recipe!
    Ania
    Ania:
    Thank you for your kind words, Anna! I'm delighted to hear that this tart has gone down so well with your friends. A layer of jam sounds delicious too! And thank you so much for returning to leave this review, I really appreciate it. x Ania
Elia:
Perfect recipe! I've made this twice, it is absolutely delicious! I have not had results as pretty as Ania, but likely because I used frozen raspberries instead of fresh. Though it still looked presentable, and tasted delicious!
    Ania
    Ania:
    Thank you so much, Elia! I'm delighted that you enjoyed this recipe! Yes, frozen raspberries will bleed a little but then I think it gives the tart a nice, rustic look. Thank you for taking the time to review - I really appreciate it as it helps my work be more visible. x Ania
Rebecca:
As a Canadian I'd never actually tried Bakewell tart but I'd always wanted to try making it. I know I love the combination of almond and raspberry so it seemed like a winner to me.
The only problem I found with this recipe was that the batter was too dry - not even wet enough to be packed together. I added a few tablespoons of water to get a thick batter, and the tart still came out absolutely deliciously. I would definitely make this recipe again - a real winner!
    Ania
    Ania:
    Thanks Rebecca, I'm glad it was a winner and that you enjoyed it. The batter is meant to be spreadable with a knife like in my photos so yes, quite thick. One reason it could have come out thicker for you, for example, if you used cups to measure as they are never that precise, but good thinking to loosen it up by adding extra water. Thank you for taking the time to let me know that you enjoyed it. x Ania
Izzy Davis:
Yum! made this three times now and each time doesn't fail to make everyone's evening, perfect for having people over for dinner went down a treat! Thanks for a great recipe!
    Ania
    Ania:
    I'm delighted, thanks so much, Izzy. It's one of our personal favourites too - it's hard to beat that sweet almond filling against sour fruit! So happy you are a fan of it too! x Ania
Salina Shaffique:
Oh my goodness what an amazing recipe! I altered it by using whole wheat spelt and oat flour for the base and I didn't have enough time to chill the dough once into the pastry case but the whole tart turned out so delicious! Thank you for such a wonderful recipe.
    Ania
    Ania:
    My pleasure, Salina! I'm so happy to hear that you enjoyed this recipe. Using spelt and oat flour sounds like a lovely combo too! x Ania
Dhanisha @dhanipatel:
I'm so happy with how this turned out!! Was really yummy and had a perfect texture to it. And even better that it was refined sugar free too! Looking forward to using many more of your recipes to make delicious food :) xx
    Ania
    Ania:
    Thank you! I am delighted to hear that, Dhanisha. I hope you'll find other recipes that suit your palate too. Ania
Maureen Cram:
I see flaked almonds on the top... so should we add them before or after baking?
    Ania
    Ania:
    Hi Maureen,
    I added them at the end as decoration as was worried about them getting too brown. Hope this helps! Ania
Grace:
This is one of my favourite dessert recipes! It’s so tasty! (I’ve made it with frozen pastry just to speed up the process a bit)
Thanks so much for another excellent recipe !
    Ania
    Ania:
    Thanks so much, Grace! I'm delighted to hear that this recipe is one of your favourites. Ania
Jenny:
The Frangipane was a winner, but the pastry was not for me - I think the coconut oil was too prominent. But I ate all the topping haha! Thanks, will try again and play with the pastry receipt :-)
    Ania
    Ania:
    Hi Jenny,
    I'm delighted to hear that you enjoyed the frangipane as that's the trickiest element to make vegan. As for the coconut aftertaste in the pastry, this is exactly why I recommend using odourless coconut oil, which has been steamed so that it does not taste of coconut at all. Hope this helps! Ania
Bella:
I've made it with frozen cherries. Delicious indeed
    Ania
    Ania:
    I'm delighted to hear that you enjoyed this tart, Bella! And thanks so much for taking the time to let me know that you did. Ania
In_old_pink:
Hi Anja,
I just want to let you know that I made this tart yesterday and it was.... divine!!! The crust was perfect, the sablé was so delicate, light and crisp! Amazing! And the almond cream with the raspberries was divine!!! The Combination of all ingredients and the sweetness was perfect! We all loved it!! Thank you so much for sharing your amazing recipes with us! You are so talented! Much love to you guys!
    Ania
    Ania:
    I am so delighted to hear that you loved it so much! And thank you so much for taking the time to let me and my readers know - much appreciated! x Ania
Anita:
Hi there. Thanks so much for the recipe. Can I ask where you can find white pastry four in the UK? Is this the same as plain flour?
Also when you mention 1/4 cup flour for the filling, is this just plain flour?
Anita
    Ania
    Ania:
    Hi Anita,
    Yes, it's plain flour but a little bit finer than all purpose flour. You can, however, use all purpose plain flour too. Use the same flour for the filling. Hope that helps! Ania
Gosia:
Hi Ania,
Should the aquafaba be whipped before added when making filling?
    Ania
    Ania:
    Hi Gosia,
    Nope, no need for this application. Hope you'll enjoy the tart. x Ania
Carl:
Hello! I can confirm that we've used this recipe a bunch of times and is always a winner. Top tip: if you're a REALLY lazy cat, just use store bought ready rolled pastry. Thanks you guys. I'm gonna be fat and it's all your fault.
    Ania
    Ania:
    Hahaha, Carl. You really made me laugh. I think we are all going to be fat at the end of this lockdown - I too cannot stop baking and all my future recipe ideas are....yes, you've guessed it...cakes, muffins and desserts!!! I am super glad you enjoyed this recipe, stay safe and don't beat yourself up too much - it's mitigating circumstance ;) Ania
Madison:
Hello Ania, this looks amazing (came across your recipe from a vegan facebook group). I'd love to make this for this Christmas, may I ask what type of oven you use for this recipe? Is it a fan-forced oven, or a standard oven? My oven has both settings so not sure which to choose. Thanks :)
    Ania
    Ania:
    Hi Madison,
    Thank you, I am pleased to hear that you are planning to make this. I hope it will go down well - my non-vegan friends always love it! It is baked on a standard (no fan) setting. I think that when it comes to recipe convention, the default is no fan. When fan oven is needed that needs to be clearly stated or otherwise stuff would burn to a cinder. Hope that helps and I hope you like my recipe. Ania
Leigh Morris:
Delicious! Does it freeze?
    Ania
    Ania:
    Hi Leigh,
    Thanks! I have not tried freezing it myself, but I am sure it does. There is only one way to find out ;) x Ania
Jenni Walker:
Hi Ania,
I'm not a huge fan of buckwheat, can I just use gluten free all purpose flour for the pastry?
Thanks
Jenni
    Ania
    Ania:
    Yes, absolutely, but I would still use xanthan gum for better binding! x Ania
Gemma Miller:
How do you store it if made a day ahead?
    Ania
    Ania:
    Hi Gemma,
    Simply place it in a air-tight box or protect from drying out in another way and you can store it either in the fridge or at room temperature. Hope that helps! Ania
Ella:
Had great succcess with this recipe. I followed the regular gluten recipe but used vegan butter instead of coconut oil. Found the tart needed an additional maybe 10-15 minutes in the oven. Delicious and complimented by all the non vegans at the gathering . Thank you for your recipe!!!
    Ania
    Ania:
    My pleasure, I am delighted to hear that it turned out so well and was appreciated by non-vegans too! Thank you for taking the time to rate the recipe and leave feedback! x Ania
GiraffeGirl:
Hi Ania,
I'm making this on the weekend, do you think it's better to make it and serve cooled on the day or would it be ok to make it the day before?
Thanks!
GG
    Ania
    Ania:
    You could totally make this the day before! x Ania
Jess:
Wonderful recipe! My new coworkers ate it all up in a single morning. Thank you x
    Ania
    Ania:
    Thanks Jess! I am delighted to hear that! Ania
Vicky:
Hiya Ania! Is the white pastry flour the same as Whole Wheat Pastry flour?? I’m in the USA & whole wheat pastry flour is what I most commonly see. :)
    Ania
    Ania:
    Hi Vicky,
    I have not come across whole wheat pastry flour here in the UK, but having said that I never looked for it either. I suspect it's coarser than white flour (the entire grain including the husk is ground) so I would be careful about using it in shortcrust pastry. If you really want to try 50-50 to begin with. Hope that helps! Ania
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