These pretty vegan Bakewell Tarts are moist and juicy, with fresh cherries and a rich frangipane sponge in a shortcrust pastry case.
🍴Why you will love this recipe
What do you think of when I say Cherry Bakewell? The factory-made treats with a neat circle of fondant icing, and sticky glacé cherry on top? Or the proper Derbyshire Bakewell Tart - a sweet pastry case filled with jam and almond frangipane? These are very much the latter, with a lovely vegan almond sponge on top of fresh cherries and cherry jam.
These pretty tarts are surprisingly easy to make, and are lovely served hot with a dollop of soya custard or vegan ice cream or served cold for a cake sale or to take into the office.
I've used ready-rolled pastry and shop-bought jam which makes these Bakewell tarts very quick and easy to make, but if you have time homemade vegan pastry and cherry jam would really take them to the next level!
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📝 What you need
Cherries You can use either fresh of frozen (defrosted) cherries in these Bakewell tarts. If using fresh, you will need to remove the stones, (pushing a drinking straw through the centre of the cherry is an easy way to do this!).
Cherry Jam Use shop bought jam or conserve, or make your own with my Morello Cherry Jam recipe.
Shortcrust Pastry I used ready-rolled pastry to save time, but you can of course make your own. Use my vegan pastry recipe for a simple shortcrust.
Vegan Yoghurt Use an unsweetened dairy-free yoghurt. Soya works best as it has the highest protein content, but if you don't want to use soya any other plant yoghurt will do.
These don't have to be cherry bakewells.... they would be lovely with fresh raspberries and raspberry jam, or strawberries, blackberries or whatever combination of those you fancy.
👩🏽🍳 How to make your Vegan Bakewell Tarts
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Line the cases of a muffin tin with shortcrust pastry. Fill each with a spoonful of cherry jam and chopped cherries.
Mix ground almonds flour and sugar in a bowl. Add sunflower oil and vegan yoghurt and mix until smooth.
Divide the mixture between the tarts then scatter with flaked almonds. Bake for 25-30 minutes.
🔪 Top Tips & FAQs
Once you have made the frangipane mix, get the tarts into the oven as soon as you can, as the raising agents will start working straight away.
If you have time, these really benefit from being stored overnight in an airtight tin or container. It makes the frangipane sponge even more moist and soft.
Yes, these freeze really well in an airtight bag or container, so you can batch-cook and defrost as you need them.
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Vegan Bakewell Tarts
Ingredients
- 320 g ready-rolled sweet shortcrust pastry (check it is vegan)
- 100 g fresh cherries (or frozen cherries, defrosted)
- 12 tablespoon cherry jam
- 90 g ground almonds
- 90 g self-raising flour
- 125 g caster sugar
- ¼ teaspoon baking powder
- pinch salt
- 100 g soya yoghurt unsweetened
- 125 ml sunflower oil
- ½ teaspoon almond extract
- 50 g flaked almonds
- icing sugar to dust
Instructions
- Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Grease a 12-hole muffin tray generously with dairy-free margarine or brush/spray with sunflower oil.
- Cut out 12 circles of pastry just a little larger than the holes of your muffin tin.
- Press each circle carefully into one of the holes, pushing the pastry right into the edges for a neat fit.
- Remove the stones from the cherries and quarter them.
- Spoon 1 tablespoon of cherry jam into the bottom of each pastry case. Divide the cherries between the 12 pastry cases. Place the tarts into the freezer or fridge to chill.
- In a large bowl, mix the ground almonds, flour, sugar, baking powder and salt until fully combined.
- In a jug, whisk together the soya yoghurt, oil and almond extract, then tip this mixture into the bowl and mix everything together until a fairly smooth batter has formed.
- Remove the tarts from the freezer/fridge and spoon over the batter.
- Sprinkle each tart with flaked almonds.
- Bake the tarts for 25-30 minutes (or until a skewer inserted into the sponge topping comes out clean).
- Let the tarts cool in the tin for 10-15 minutes, then carefully remove onto a wire rack. Once they have cooled, dust with icing sugar.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Nicola says
These sound lovely. Can I use plant based milk instead of yoghurt?
Kate Ford says
You can but I would add a little acid if you do - just a small squeeze of lemon or a mild vinegar like apple cider vinegar. Just a splash... no more than half a teaspoon x
Toni says
These tarts are totally irresistible! I will deifnitely make it again!
Gina says
Always enjoy finding new vegan recipes to try and these were amazing! What a fantastic and tasty treat! Plus, they were easy to make! Can't wait to enjoy making this again!
Jo says
Not tried yet but defo later this week. Just wanted to point out the error in your nutrition details where cholesterol is listed with a quantity. We all know that there is no cholesterol in plants. I know that you probably use a generic one but just wanted to point it out, in case you hadn't noticed...
Beth Sachs says
My family love Bakewell tart and always request it for pudding. I love these mini versions which would be great for picnics!
Nic says
Okay, I haven't had a bakewell in YEARS. And now I have this amazing vegan version! This was soooo insanely delicious and I can't wait to make them again in other flavors like blackberry/raspberry. Thanks for sharing, great recipe!
Tavo says
I really liked these vegan pies! Can't believe they have no dairy or eggs! A keeper!
Sian says
I actually used this frangipane recipe to make one big bakewell tart (about 23cm) and it worked out great! I think if I did it again I might turn down the oven to 170c and bake for bit longer, just to make the top a little less crispy.
I'll be sure to try the mini ones soon, though 😀
Kate Ford says
That's great - good to know it works well as one big one too!
Sarah says
I’ve just made these and the recipe was so easy to follow and they’ve turned out fantastic both in look and taste. I’m going to freeze half of them and wondering how I go about reheating them?
This is the second recipe of yours I’ve followed and love. Thank you for sharing with us xx
Kate Ford says
That's great to hear, thanks Sarah x
Lainy fenwick says
Hi can I use the flax seed and water mixture instead of the Soya yoghurt ? If so how much please?
Kate Ford says
Hi Lainy, yes you can though I always prefer to use yoghurt - if its soya you're avoiding any sort of plant-based yoghurt works well. I really like the new Oatly oat yoghurts, or coconut would also be good though has more of a flavour. If you really do want to use flax (or chia) then it is usually 1 tbsp ground flax/chia mixed with 3 tbsp water, put in the fridge for 10 mins or so until it turns 'gloopy'. Enjoy!
Heather Kirby says
This is the best of the very many vegan Bakewell recipes I have tried. Never fails! I admit to a bit of adaptation...less sugar works for me...even omitting the pastry to make a fantastic big cake! Family favourite. Look forward to all your recipes. Thankyou.
Kate Ford says
That's great to hear! Thanks Heather x
Vanessa Warwick says
Very delicious, I used homemade blackberry jam and frozen raspberries. Worked very well 🙂 although I will use less oil next time. I made 18 tarts as had more shortcrust and ended up with oil swimming in the bowl. The Frangipane was perfect though 👌
Kate Ford says
Ooh I love the sound of blackberry / raspberry combination, yum! Sorry to hear about all the oil, not sure what to suggest as it hasn't happened to me before. I'll keep an eye out next time I make these.
Jo says
Perfect Bakewell! I used raspberry ham they are truly delicious! Thank you so much. I'll try more if your recipes as this one worked so well
Ella Williams says
I have just made these and they came out gorgeous - my family are usually sceptical but couldn't believe they were vegan! I think the soy yogurt really helped to keep the frangipane moist.
I added a bit of extra almond extract to the frangipane mix (because I looove the flavour), as well as cutting the sugar down quite a bit. They also needed almost double the time suggested in the oven.
Perfect- thanks again! Will def remake these 🙂
Heather says
Hi. I'm just about to make these and was wondering how long they stay fresh for? Also, do you think I could freeze them?
Kate Ford says
Hi Heather, they certainly last a few days in an airtight container. And yes they freeze well - I have done it myself!! Enjoy x
Pernille says
Could these be made without fresh/frozen cherries and jam only?
thevegspace says
Hi there, yes absolutely, just leave the cherries out and they would still turn out really well. Kate x
Nick's Grill says
Thank you for sharing these recipes! Not only are they healthy because of their vegan nature, but they're surely delectable for those who have a sweet tooth as well. I'm sure your friends would love to have them after a hearty lunch or dinner! If you happen to visit Houston, we would love to host you and your family! Our mediterranean food will definitely whet your vegan palate. Cheers!
Bonnie says
Totally love this! It looks really great. Must try experimenting with aquafaba – it’s on my to do list!