What should the filling consistency be like before baking?

The filling mixture should be 'gloopy' and won't be completely smooth due to the ground almonds, but it should be well combined.

Can I use any type of jam for these Bakewell Tarts?

Yes, the recipe suggests raspberry or cherry jam, but you can use your favorite fruit jam to customize the flavor of your tarts.

How do I prevent the icing from running off the tarts?

To ensure the icing is thick enough, add water to the icing sugar one tablespoon at a time and mix until it forms a very thick consistency. If it's too thin, add more icing sugar.

What kind of pastry is best for these vegan Bakewell Tarts?

The recipe calls for a pack of ready-made shortcrust pastry, which makes the preparation quick and convenient for fitting into a cupcake tray.

How should I store leftover vegan Bakewell Tarts?

Once cooled and decorated, store the Bakewell Tarts in an airtight container at room temperature for a few days, or in the refrigerator for extended freshness.

1.8K Views 7 years ago

Bakewell Tarts
[Vegan]

SD By: Stephanie Davies

Author Bio

Hi, I'm Stephanie. I love all things health and fitness and can fuel you with... Read More

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A close-up view of a freshly baked vegan Bakewell tart, adorned with a generous swirl of thick white icing and a vibrant halved glace cherry, resting on a cooling rack.

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Bakewell Tarts [Vegan]

Dairy Free

Bakewell’s are a firm favorite for lots of Brits and here we have a easy to make and extremely delicious vegan (and can be made gluten free too if you need) Bakewell Tart recipe for you!

Ingredients You Need for Bakewell Tarts [Vegan]

1 pack ready made shortcrust pastry
1 cup ground almonds
3/4 cup self raising flour
1/2 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence
2 tablespoons vegetable oil
1/2 cup cold water
1/3 cup raspberry or cherry jam
2 cups icing sugar
Water
Glace cherries – havled

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How to Prepare Bakewell Tarts [Vegan]

Pre-heat the oven to 360ºF (fan oven)
Roll out the pastry, if not already pre-rolled, and cut into circles big enough to fit into a cupcake tray
Next grease a cupcake tray and press the pastry circles into each ‘cupcake’ section, ensuring they’re pushed right to the edges
To make the filling, mix together the almonds, flour, sugar, baking powder, vanilla essence, almond essence, vegetable oil and cold water in a large bowl
Mix together until a ‘gloopy’ mixture forms – it won’t be fully smooth due to the ground almonds
Spoon 1 teaspoon of jam into each of the pastry cases (in the cupcake tray), and divide the filling mixture between all of them, ensuring the jam is completely covered
Then bake these in the oven for 20-30 minutes until the tops are bouncy
When baked, leave to cool on a cooling rack for at least 30 minutes, or as long as you can before decorating
In the meantime, start making the icing by adding 1 tbsp. of water at a time to the icing sugar and mix until a very thick consistency icing forms – it will run off the sides if it’s not thick, so add more icing sugar if need be
To finish, spoon the icing over the tarts and add a cherry half to the top of each
Enjoy!