Vegan Bakewell Tart

• Traditional English tart in a vegan, healthier & extra delicious version!
• A fantastic treat for the whole family.
• A beautiful dessert to make – not only for special occasions!
• You can swap jam & fruits to achieve different results (we love apple & cinnamon, pear & cardamom and peach & rosemary combos).
• Sugar, dairy & guilt-free!
• We used sugar replacements in our tart, but if you don’t want to skip the sugar, you can easily replace it with icing & granulated sugar in 1:1 ratio.

Organic Ground Almonds 1kg (Sussex Wholefoods)

225g ground almonds

Flaked Almonds 1kg (Sussex Wholefoods)

2 handfuls of flaked almonds

Organic Italian Cherry Fruit Spread 250g (FruTeto)

1 cherry jam

Organic Plain White Flour 1kg (Doves Farm)

250g (crust) + 30g (frangipane) flour

Corn Flour (Starch) 500g (Sussex Wholefoods)

1.5 tbsp corn starch

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1 tsp baking powder

Oatly Organic Oat Drink 1 Litre

60ml oat drink

Organic Sunflower Vegetable Margarine 500g (Biona)

200g (crust) + 140g (frangipane) vegan margarine

Icing Sugar Alternative

50g icing sugar + a little more to dust

Granulated Erythritol 300g (NKD LIVING)

150g erythritol (sugar substitute)

Almond Extract 60ml (Nielsen Massey)

1tsp almond extract

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

2 pinches of salt

Other Ingredients

• 1tbsp ice cold water
• fresh raspberries or cherries for topping

Method

1. Place 250g flour, 50g icing sugar replacement and 1 pinch of salt in a big mixing bowl and mix well. Add water and 200g cold margarine and rub with your hands until it resembles crumbs. Work the crust with your hands until ingredients combine. Form a ball and place in the fridge for 30 minutes.
2. Preheat your oven to 180°C.
3. Roll your chilled pastry on a floured surface (add more flour to your worktop to prevent sticking) – don’t overwork your dough. Transfer it to the cake tin and gently press it to make sure the bottom and sides are covered. Prick it with a fork in a few places to stop bubbles forming.
4. Cover the top of your pastry with baking paper, put baking beans (or uncooked rice/beans/peas) on top and place in the oven for 15 minutes. Remove from the oven, remove beans & paper and bake for further 15 minutes. Remove from the oven and place aside.
5. Make your frangipane (an almond cream used in tarts and fillings) – in a large bowl, mix together the margarine, almond extract and erythritol using a mixer until combined. Add oat drink, ground almonds, salt, corn starch, flour and baking powder. Mix until combined.
6. Spread your cherry jam on your cooled pie crust.
7. Dollop your frangipane on top of the cherry jam and carefully spread it evenly on the surface. Sprinkle with flaked almonds, You can cover the edges of your crust with tin foil to prevent it from burning.
8. Bake for 40-50 minutes until golden brown. Remove from the oven.
9. Sprinkle with icing sugar, cut and enjoy!