Indulge in the refreshing and delightful flavours of our Iced Vegan Cherry Bakewell Tart recipe. This dairy-free and egg-free treat features a luscious almond frangipane filling, a tart cherry base and a sweet icing glaze. Perfect for summer, this vegan twist on a classic dessert is a must-try for any cherry lover.
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I absolutely love cherry bakewell tart, before I was vegan I could eat a pack of the Mr Kipling versions in a day or two - they were just my favourite thing! I just knew that I had to give a vegan cherry bakewell tart recipe a go and I am so glad that I did! Although my husband doesn't like cherry almond flavour so whenever I make this, I have to eat the whole thing to myself. Not really a chore though!!
A traditional bakewell tart isn't iced but I think that the icing adds something special and reminds me of the Mr Kipling version. If you don't have such a sweet tooth as me you can leave it off and decorate it with just flaked almonds and a dusting of icing sugar.
Ingredients
For the pastry
- plain flour (all purpose flour)
- vegan butter
- cold water
For the tart
- cherry conserve / cherry jam
- ground almonds / almond flour
- vegan butter
- caster sugar
- almond extract
- vanilla extract
- non dairy milk such as almond milk
For the topping
- icing sugar
- vanilla extract
- non dairy milk such as soy milk
- flaked almonds
For exact quantities see the recipe card below.
This recipe uses a very easy vegan pastry and this is my go-to vegan shortcrust pastry recipe. It's so quick and easy to put together that I don't know why I used to go to the effort of buying the pre-made stuff. Although, if you wanted to, you could of course use ready made shortcrust pastry, just check the ingredients to make sure it is vegan.
Instructions
To make the pastry
- Pre-heat the oven to 200 degrees celsius
- Rub the butter and flour together in a large bowl until it turns into a breadcrumb consistency. You can also use a food processor.
- Add the cold water a little at a time until it comes together as a dough.
- Don't overwork the pastry, once it comes together wrap it with cling film and place it in the film to chill for half an hour
- Roll the pastry out to about 4mm thin
- Line a 9 inch flan dish or tart tin with the pastry, cover with baking paper and add baking beans for baking blind
- Bake for 15 minutes, then remove the pastry case from the oven to cool.
You might find this article interesting - What to do with leftover shortcrust pastry
To make the filling
- Turn down the oven to 170 degrees celsius
- When the pastry is cooled, spread the cherry conserve over the pastry base
- In a separate bowl cream the sugar and butter together before adding the almond and vanilla extracts. Add the ground almonds and stir through the milk until the mixture is thick and scoopable, stop adding milk before it gets too runny.
- Spread this frangipane mixture over the top of the cherry compote, making sure it is evenly covered
- Sprinkle with flaked almonds
- Put it in the oven for 50 minutes until the top is golden brown. Watch the top doesn't brown too quickly, if it does, cover the top with foil until it has finished cooking.
- Leave to cool
For the icing
- Sieve the icing sugar into a bowl, add the vanilla extract and slowly add the non dairy milk until the icing is at a dripping consistency.
- Drizzle the icing over the top of the tart to taste. The more icing the better in my opinion!
Top tip: The trick with making the vegan frangipane is to make sure that it's not too sloppy so that your vegan cherry bakewell cake holds some texture when you come to eat it. It needs to be a thick consistency that will stick to the spoon.
📖 Recipe
Vegan Cherry Bakewell Tart
- Total Time: 1 hour
- Yield: 10 1x
- Diet: Vegan
Description
Indulge in the refreshing and delightful flavours of our Iced Vegan Cherry Bakewell Tart recipe. This dairy-free and egg-free treat features a luscious almond frangipane filling, with a tart cherry base and a sweet icing glaze. Perfect for summer, this vegan twist on a classic dessert is a must-try for any cherry lover.
Ingredients
For the pastry
- 200 g plain flour
- 110 g vegan butter
- 2 tbsp cold water
For the tart
- 250 g cherry conserve / jam
- 250 g ground almonds
- 135 g vegan butter
- 135 g caster sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 150 ml non dairy milk
For the topping
- 100 g icing sugar
- ½ tsp vanilla extract
- 1 tbsp non dairy milk
- 2 tbsp flaked almonds
Instructions
To make the pastry
- Pre-heat the oven to 200 degrees celsius
- Rub the butter and flour together until it turns into a breadcrumb consistency.
- Add the cold water a little at a time until it comes together as a dough.
- Don't overwork the pastry, once it comes together wrap it with cling film and place it in the film to chill for half an hour
- Roll the pastry out to about 4mm thin
- Line a 9 inch flan dish with the pastry, cover with baking paper and add baking beans for baking blind
- Bake for 15 minutes, then remove from the oven to cool.
To make the filling
- Turn down the oven to 170 degrees celsius
- When the pastry is cooled, spread the cherry conserve over the pastry base
- In a separate bowl cream the sugar and butter together before adding the almond and vanilla extracts. Add the ground almonds and stir through the milk until the mixture is thick and scoopable, stop adding milk before it gets too runny.
- Spread this mixture over the top of the cherry compote, making sure it is evenly covered
- Sprinkle with flaked almonds
- Put it in the oven for 50 minutes. Watch the top doesn't brown too quickly, if it does, cover the top with foil until it has finished cooking.
- Leave to cool
For the icing
- Sieve the icing sugar into a bowl, add the vanilla extract and slowly add the non dairy milk until the icing is at a dripping consistency.
- Drizzle the icing over the top of the tart to taste. The more icing the better in my opinion!
Nutrition
- Calories: 573
I hope this recipe hits that sweet spot for you. I've made it several times and it's delicious with a cup of coffee in the afternoon or for dessert. The combination of cherry and almond is so delicious and the tart of the cherry is balanced by the sweetness of the frangipane and icing.
Substitutions and Variations
Don't be tempted to mess with this recipe too much, it is a delicate balance to get the texture just right. However you can make some small changes...
- Add fresh cherries - you can add chopped fresh cherries to the frangiapagne layer or halve some cherries and place them on top.
- Different flavour jam - you don't have to use cherry jam, try raspberry jam, plum jam or blueberry jam. You want something with a little tart edge to offset the sweetness of the frangipani.
- You can leave off the icing from the top if you prefer a less sweet tart or are trying to cut down on sugar. Maybe dust the top with icing sugar or dot with halved fresh cherries for a different look.
- You could also make these into smaller, individual mini vegan cherry bakewells. Just use a smaller tartlet tin and reduce the cooking time slightly. Also if you use a square baking tin you can cut them into bar shapes making vegan cherry bakewell bars.
FAQ's
How long will this vegan bakewell tart keep for?
This tart is best kept in the fridge in an airtight container for up to 3 days. It cannot be frozen.
Are there any gluten-free options for a vegan cherry Bakewell tart?
Yes - just use gluten free pastry by choosing a shop bought gluten free ready made pastry or using a gluten free flour blend instead of plain flour.
Tips for making the perfect vegan cherry bakewell tart
Use quality ingredients. Opt for fresh, high-quality cherry jam, vanilla extract and almond extract to enhance the flavour of your tart. Try to avoid using glacé cherries.
Perfect the pastry. Make sure your tart pastry is well chilled before rolling it out. This helps prevent it from becoming too soft and sticky. Blind-baking the pastry before adding the filling helps achieve a crisp and flaky crust.
Allow it to cool before serving. Let the tart cool completely before cutting into it. This allows the flavors to develop and the filling to set properly.
Can you use frozen cherries instead of fresh ones in a vegan cherry bakewell tart?
Yes, you can use frozen cherries instead of fresh ones in a vegan cherry Bakewell tart. Here are a few tips to keep in mind:
Thaw the cherries: Allow the frozen cherries to thaw completely before using them in your tart. This can be done by placing them in a bowl and letting them sit at room temperature until they are soft and no longer frozen.
Drain excess liquid: Frozen cherries tend to release more liquid as they thaw. To prevent your tart from becoming too soggy, make sure to drain any excess liquid from the cherries before adding them to the tart.
Adjust the sweetness: Frozen cherries can sometimes be slightly less sweet than fresh ones. Taste the thawed cherries and adjust the sweetness of your frangipane filling or icing accordingly by adding a bit more sweetener if desired.
Consider thickening agents: Frozen cherries tend to have a higher water content, which can affect the texture of your tart. You can add a tablespoon or two of cornstarch or flour to the cherries to help absorb some of the excess moisture and prevent a soggy crust.
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rika says
Tart is one of my favorite desserts. My husband will love this vegan version of tart! I am going to love the cherry flavor too.
caprililly says
This recipe definitely hit my sweet spot! It's so delicious!! Thank you for the recipe!
Wanda says
This tart sounds delicious and I can't wait to try it!
Roxana says
What a mouth watering tart. And so simple to make as well with few ingredients. Love that look on the top.
Mahy says
I love the look of this tart - it resembles the season we are in so well, and is a great tart to make over the weekend!