MM Bakes recipe: Easy Vegan Bakewell Tart

 

Looking for an easy, tasty vegan pie recipe that's perfect for any occasion? Then look no further! The vegan Bakewell tart from MM Bakes is a delicious pastry made with shortcrust pastry, cherry jam and frangipane without eggs or dairy products. It's ideal for a festive dessert, a snack with friends or simply to treat yourself.

Why will you love this vegan tart?

• 100% vegan - no eggs, no animal butter, no milk.
• Gourmet filling - perfect combination of fruity jam and creamy frangipane.
• Easy to prepare - no food processor or special utensils required.
• Perfect texture - crispy pastry, melting frangipane and a golden, decorated top.

Servings : 12 portions

This recipe makes about 12 servings. It's perfect for a family dessert, a snack with friends, a Sunday brunch or to share at an event.

Ingredients

For the shortcrust pastry:

• 200 g Plain flour (1+⅔ cups)
• 110 g Vegan butter (½ cup)
• 2-3 tbsp Cold water

For the filling:

• 250g Cherry Jam (¾ cup)
• 110 g Vegan butter (½ cup)
• 110 g Caster sugar (½ cup + 1 tbsp)
• 1 tsp Almond extract
• 1 tsp Vanilla extract
• 200 g Ground almonds (2 cups)
• 120ml Almond milk (½ cup)
• 2 tbsp Flaked almonds

For the decoration:

• Powdered sugar (to dust)
• Handful Chopped glace cherries

Preparation steps

Step 1: Prepare the vegan shortcrust pastry

1. Add the flour into a large bowl. Using clean fingers, rub the butter into the flour until it resembles breadcrumbs.
2. Add 2 tablespoons of cold water into the breadcrumb mixture and stir until a dough starts to come together.
3. Cover the dough and place it in the fridge to chill for 30 minutes.

Step 2: Blank baking the pastry

1. After 30 minutes has passed, preheat your oven to 200°C/ 400°F and take the dough out of the fridge.
2. Warm the dough slightly in your hands to remove any cracks, again being careful not to overwork or knead it too much. Roll it out on a lightly floured surface until it’s large enough to cover a 9 inch tin.
3. Drape the dough over the tin and use your fingers to gently press it into the sides.
4. Place some baking paper over the pastry dough then pour some baking beans or uncooked rice on top.
5. Bake for 10 minutes. Remove the beans/rice and baking paper then return the pastry to the oven for a further 10 minutes. It should be golden brown when it’s done.

 

Step 3: Preparing the vegan frangipane

 

1. When you’re done baking the pastry, turn the oven down to 170°C / 340°F in preparation for the filling.
2. Stir the jam thoroughly in a bowl to loosen it up. Spread it over the bottom of the tart.
3. In a large bowl, cream together the butter and sugar. Add in the almond extract and vanilla extract and stir in.
4. Add the ground almonds and almond milk. Mix well until you have a thick mixture that resembles mashed potatoes. This is your vegan frangipane.

Stage 4: Assembly and final baking

1. Spoon the frangipane over the tart and spread it out evenly to the edges, being careful not to let the jam “bleed” into it.
2. Sprinkle the flaked almonds on top and bake for 45-50 minutes until golden brown all over. If the top is golden brown but the filling is still a little wobbly, turn down the oven slightly and continue baking until done.
3. Check the filling is cooked all the way through by inserting a toothpick through the centre. It will come out clean when it’s done.

Stage 5: Finishing and tasting

4. Allow the tart to cool completely. Dust with powdered sugar and top with chopped glace cherries and tah-dahh!

Dust with powdered sugar and top with chopped glace cherries and tah-dahh!

 

Chef's advice

• You can replace the cherry jam with raspberry, strawberry or even apricot jam, depending on the season or your taste.
• This tart will keep for 3 to 4 days in the fridge, well wrapped.

And there you have it! An easy, delicious vegan tart that appeals to everyone, vegan or not. Enjoy with a hot cup of tea or a strong coffee.

In conclusion

This vegan Bakewell tart is a marvel for the taste buds, and a fine demonstration that you can bake without animal products, without sacrificing taste or texture. Easy, quick and impressive, it's THE recipe to keep in your favourites.