Hiya friends! Today I am sharing a very British-inspired dessert with you: a scrumptious Bakewell tart recipe! This dessert raspberry tart recipe is very popular in England. And one that I know pretty well, since my mum is British. In fact, the city of Bakewell happens to be very close to where my parents grew up.
I must say, this tart recipe is one of my favourite desserts I’ve shared to the blog. It’s sweet and fruity with a soft almond filling and a crispy shortbread crust. Certainly, everyone will love this recipe; whether you’re vegan or not.
So, let me tell you exactly how to make this recipe, so that you can enjoy it pronto.
Raspberry Tart Recipe
What is a Bakewell Tart?
If you’ve never had a Bakewell tart then you are in for a treat! Expect a flaky shortbread pastry shell, spread thick with a layer of jam followed by an almond filling layer (frangipane) , then sprinkled with almond slivers. It’s sweet, fruity and nutty.
Bakewell tarts are most popularly made with cherries, but I’ve opted-in for seasonal raspberries for a delicious raspberry tart, since they’re so juicy right now! Of course, feel free to swap for cherries or whatever fruit you fancy. Strawberries would also be delicious.
The Bakewell tart originates from the city, “Bakewell” in England. In fact it’s very close to where my parents owned their first home! Needless to say, they were thrilled when I shared this sentimental tart with them.
What is the difference between a raspberry Bakewell tart and a Frangipane?
Good question! Bakewell tart and a frangipane are, in fact, very similar.
Both involve a shortcrust pastry shell, as well as an almond filling (called the frangipane). The main difference is in the jammy layer.
In a traditional Bakewell tart there are two layers: one layer of jammy filling, and the second a layer of frangipane. It’s then sprinkled with almond slivers to top.
As for a traditional French frangipane, there is no jammy layers, just the almond filling. Fresh fruit is then used to decorated as a topping (typically using cherries) in addition to slivered almonds.
Now, in my version of the Bakewell Tart, I’ve sort of adopted both tarts: the Bakewell Tart AND the Frangipane. Opting in for the jammy layer as well as fresh fruity to top! To me, the more fruity a dessert the better. However, if you prefer to make a more traditional Bakewell Tart then forgo the raspberries to top and just sprinkle with almonds.
Raspberry Tart Recipe: Tips & Notes
This raspberry tart can be broken down into three steps.
- Bake the crust
- Prepare the jam filling. We’re using my homemade raspberry chia jam (or store bought)
- Prepare the almond filling
Certainly, this recipe is a little more time consuming than some of my other simple dessert recipes, which is why I have given it my Foodie stamp of approval. I can assure you, however, that its a dessert to impress! And pleases all types of eaters.
Both my parents (who are not vegan) loved this recipe, as did my 1-year-old niece. So I mean it when I say that it’s a recipe for all eaters.
Eggless tart recipe
To make this recipe vegan, we are omitting the egg, both in the crust and the almond filling (frangipane). In fact, crust is really easy to make without the egg, and just requires omitting it entirely. Actually, many people make shortbread crust without egg, and not even realize it’s vegan. I like to call this being, “accidentally vegan.”
As for the frangipane filling, we are replacing the egg with coconut yogurt and arrowroot powder for binding. If you haven’t used arrowroot powder before, it works the same as corn starch.
Arrowroot powder is a great alternative to corn starch if you’ve got allergies and sensitivities, or to avoid anything GMO and pesticide-laden. However, corn starch can also be used in this recipe if you can’t find arrowroot at your local store.
If you’re interested, Lisa at Downshiftlology has a great article for what you need to know about cooking with arrowroot powder.
Prepping and storage
To save time, you can prepare the dough 1 to 2 days in advance and keep in the fridge. This will limit the need to chill the dough on your day of bake (which usually takes about an hour).
In addition, you can prepare the homemade raspberry chia jam in advance, it will keep in the fridge for up to 5 days.
The tart will firm up as it cools, so it’s best to leave it for at least 20 minutes after coming out of the oven before serving.
How long does this raspberry tart keep?
This raspberry tart will keep in your fridge for up to 3 days, but best served fresh for a crispy and flaky crust. If keeping, store in an airtight container.
So, now you know how to make this delicious, British-inspired raspberry tart recipe! I can promise that you are going to love this sweet, fruity and almond-y recipe! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Raspberry Tart (Bakewell)
- 2 cups all-purpose flour (280 g)
- 1/3 cup organic cane sugar
- ¼ tsp sea salt finely ground
- ½ cup vegan butter cold
- ¼ cup water cold
- 1 tsp vanilla extract
- 1 ¼ cup almond flour
- ¼ cup all-purpose flour
- ½ cup vegan butter soft
- ½ cup maple syrup
- 1/3 cup coconut yogurt
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract
- 1 tbsp lemon zest
- 1/2 cup raspberry chia jam (or store bought jam)
- 1 cup raspberries
- 1/3 cup almonds sliced
- Icing sugar to sprinkle optional
- Prepare the crust: In a food processor with the S-blade attached, combine flour, cane sugar, and sea salt. Cut vegan butter into small chunks and add to the mixing bowl. Pulse a few times to lightly mix the ingredients then add the water and vanilla extract and pulse again, a few times to form a crumbly dough.(You can also prepare the dough by hand in a large mixing bowl. Combine all the ingredients and massage with your hands to form a crumbly dough).
- Transfer dough onto a clean work surface and knead with hands to form a dough ball. Cover with reusable wrap and chill in the fridge for at least 1 hour.
- Preheat oven to 425F/220C. Lightly sprinkle work surface with flour and roll the dough into a thin round sheet, to be about 1-inch larger than your tart pan in circumference (I used an 11 inch x 1 inch). Optional to lightly sprinkle the dough with flour to stop the rolling pin from sticking.
- Gently lift and transfer the crust sheet to your tart pan and press well into the nooks and crannies along the bottom and up the sides. Patch any cracks with extra dough. Bake crust for 15 minutes. Remove from the oven and let cool. Then reduce heat to 375F/190C.
- In a medium-sized mixing bowl, prepare filling by combining almond flour, all-purpose flour, soft vegan butter, maple syrup, coconut yogurt, arrowroot powder, baking powder, vanilla extract, almond extract and lemon zest in a medium-sized mixing bowl. Mix together until smooth and creamy.
- Lather the base of the tart shell with raspberry chia jam, and fill with almond filling. Press raspberries into the batter and sprinkle with sliced almonds. Bake for 35 minutes, or until the top is lightly golden and the tart is semi-firm to the touch. Let cool for a few minutes, then pop out of the tart pan. Let cool for at least 20 minutes before serving.
VEGAN – VEGETARIAN – SOY-FREE