MM Bakes: Easy Vegan Bakewell Tart

Bakewell Tart Recipe

Our best recipe for a shortcrust pastry filled with cherry conserves and eggless frangipane.

Servings: 12


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

To top:

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


For the 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.
  4. After 30 minutes has passed, preheat your oven to 200°C/ 400°F and take the dough out of the fridge.
  5. 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.
  6. Drape the dough over the tin and use your fingers to gently press it into the sides.
  7. Place some baking paper over the pastry dough then pour some baking beans or uncooked rice on top.
  8. 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.


Bakewell Tart Filling

For the filling:


  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.
  5. Spoon the frangipane over the tart and spread it out evenly to the edges, being careful not to let the jam “bleed” into it.
  6. 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.
  7. 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.
  8. Allow the tart to cool completely. Dust with powdered sugar and top with chopped glace cherries and tah-dahh!