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!
📝 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.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Vegan Bakewell Tarts
- 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
- 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.
Free 4-Week Vegan Meal Plan
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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