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Vegan Bakewell Tarts

This is a guest recipe from my sister’s girlfriend, Phoebe, who made them for my sister to take into work for her colleagues – they went down very well with everyone (the majority of which weren’t vegan)!

Bakewell’s are a firm favourite for lots of Brits, but I know it’s sweet treats like these that can be sorely missed when going vegan or even put people off veganism as they don’t think they can eat the same things. So, to prove that’s not the case, 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!


Vegan Bakewell Tarts Recipe:
Prep Time: approx. 10-15 minutes
Cook Time: 20-30 minutes
Cool Time: at least 30 minutes
Yields: 12 tarts

For gluten free, simply change the *’d ingredients to GF.


Ingredients:

  • 1 pack free made shortcrust pastry*
  • 100g ground almonds
  • 80g self raising flour*
  • 60g caster sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla essence
  • 1 tsp. almond essence
  • 2 tbsp. vegetable oil
  • 120ml cold water
  • 100g raspberry or cherry jam

For toppings:

  • 400g icing sugar
  • Water
  • Glace cherries – havled

You will need vegan butter/spread or oil to grease the cupcake tray.


Method:

  1. Pre-heat the oven to 180°C (fan oven)
  2. Roll out the pastry, if not already pre-rolled, and cut into circles big enough to fit into a cupcake tray
  3. Next grease a cupcake tray and press the pastry circles into each ‘cupcake’ section, ensuring they’re pushed right to the edges
  4. 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
  5. Mix together until a ‘gloopy’ mixture forms – it won’t be fully smooth due to the ground almonds
  6. Spoon 1 tsp. 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
  7. Then bake these in the oven for 20-30 minutes until the tops are bouncy
  8. When baked, leave to cool on a cooling rack for at least 30 minutes, or as long as you can before decorating
  9. 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
  10. To finish, spoon the icing over the tarts and add a cherry half to the top of each
  11. Enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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