Bakewell Tart
Course: Dessert Servings: 12
Prep time: 15 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
***FEATURING OUR LOVE VEGAN BAR ***
Author: Jennifer Sargison
My vegan take on a Bakewell tart is perfect to enjoy on a summers day with a nice cup of tea!
I like to make mine with a non-traditional oaty base as it complements the filling perfectly, you may prefer to use shortcrust pastry too for a more traditional British tart, but either way its lovely.
Ingredients
For the base
(Use pre made pastry or try this oaty base)
180g oat flour (simply oats blended to a powder)
2x peanut and caramel Love Vegan bars ( or an additional 40g oats)
80ml maple syrup
60ml coconut oil (melted)
Jammy layer
Raspberry jam for a thin layer before the topping (about 6 tbsp) or make your own extra special gin jam
Topping (frangipane)
80ml coconut oil (solid)
100g coconut sugar (or caster sugar)
60g plain flour
200g ground almonds
1tsp baking powder
1tsp almond essence
up to 60ml plant milk
OPTIONAL
A few almonds to decorate the edges of the tart
Method
Preheat the oven to 180C and line or lightly oil a round tart tin
BASE
Bake the pastry according to the pack instructions or if you’re making the oats base see below
Blend the oats and vegan bars until smooth
add the maple syrup and coconut oil and form a ball
Roll between 2 x baking sheets to prevent sticking, until you get a circle large enough to fit your tart tray and the width is about 5mm thickness
Place the base over the tart tin, tucking down to the bottom and into the sides
Trim the edges, prick the base and bake for around 20-30 minutes or until golden
THE FILLING
Whilst the base is cooking it’s time to make the filling
Whisk the coconut oil and sugar together until smooth
Add the flour and whisk again
Fold in the ground almonds, baking powder & almond essence
Add a little plant milk 1 tbsp at a time until a thick batter is formed.
Once you have a nice thick batter the filling is ready
ASSEMBLE THE TART
Add the jam to the base, ensuring you have an even spread
Add the Frangipane batter
Carefully add the almonds around the sides of the tart (if using)
Bake for around 45 minutes
Leave to cool in the tin and slice once cooled (the topping will harden slightly as it cools)
Buy your Love Vegan bars here
BUY ME!
You will need these you’re making a delicious oats base.
Click here to get your Love Vegan bars
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)