Raspberry & Almond Bakewell Tarts Recipe
- clemievegancake
- Feb 2
- 3 min read
A crisp and buttery pastry crust filled with gooey almond frangipane, sweet raspberries and flaked almonds
These Bakewell tarts are the perfect treat! They have a 'buttery' and crisp pastry crust and are filled with layers of raspberry jam, almond frangipane, fresh raspberries and a flaked almond topping. You could also switch up the fruit and make classic cherry Bakewells, blueberry or lemon curd!
This recipe makes four 4" tarts or you could make more mini cupcake sized Bakewells or one large tart. They are best eaten within four days while they are freshest or you can freeze them for longer. They are equally yummy cold or slightly warmed!
Makes 4 small tarts
Pastry ingredients;
180g plain flour
25g granulated or caster sugar
100g vegan block butter
1-2 tbs cold water
Frangipane ingredients;
70g plain flour
90g ground almonds
60g granulated or caster sugar
6g baking powder
30g sunflower oil
1 tsp almond extract
110g boiling water
You will also need;
4 tbs raspberry jam
28 fresh or frozen raspberries
4 tbs flaked almonds for topping
1 tbs icing sugar for dusting
You will also need; a mixing bowl, spoon, whisk, rolling pin, 4x small tart tins, small sieve, knife, clingfilm
Method
Pre heat the oven to 180°c
Begin by making your pastry. In your large mixing bowl add the flour, sugar and vegan butter
Use your fingers to crumble the butter into the dry ingredients to make a fine breadcrumb texture
Add 1 tbs of cold water and use your fingers again to mix it through the pastry dough
Begin to bring the pastry together by gently squashing the dough into a ball
The dough should feel soft and pliable. If the dough is too dry and crumbly, add another tbs of cold water and bring it together again
Try not to overwork the dough as this will make the pastry taste tough
This pastry is quite soft, so wrap it in clingfilm and rest in the fridge while you make your frangipane filling.
Make your frangipane. Wipe out your pastry mixing bowl and add all the dry ingredients, flour, baking powder, sugar, ground almonds and whisk together
Add the almond extract, oil and boiling water and whisk thoroughly until there are no lumps. Set aside and line your tart tins with pastry
Flour your worktop and rolling pin so that the dough does not stick
Spilt your dough roughly into four even balls, then roll out your first ball of pastry dough to around 3-5mm thick until it makes a circle a little larger than the tart tin
Carefully press the pastry into the tin. If it rips, don't worry, just press the pastry back together. Use your rolling pin to roll over the top of the tin to cut off the excess pastry
Repeat rolling out each ball of pastry dough and lining the tins until your have four pastry lined tart tins
Place a generous tbs of raspberry jam into the bottom of each tart and use the back of the spoon to spread it out over the bottom of the pastry
Use a spoon or ice cream scoop to cover the jam with a thick layer of the almond frangipane and roughly spread it out until it is covering the jam
Arrange your raspberries on top and slightly press them down into the frangipane layer
Add a sprinkle of flaked almonds to the top of each tart and now they are ready to bake
Bake for around 20 minutes until they are golden brown on top and a cocktail stick comes cleanly out of the frangipane. The pastry underneath should be lightly golden and crisp - you don't want a soggy bottom!
Leave the tarts in the tins until they are fully cooled as the pastry will be very delicate while it is hot
Carefully remove the cooled tarts from the tins and use a small sieve to dust them with a little icing sugar
Now they are ready to eat and enjoy!
Tips & Tricks!
This recipe needs a block style vegan butter as a spreadable butter will make the dough too wet. I used Flora unsalted block butter.
You could swap the raspberries in this recipe for strawberries, cherries or blueberry to make different flavour Bakewells
My small tart tins were from a charity shop, but these are similar; https://amzn.to/4a0Ght1
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