Vegan-bakewell-tart

Vegan summer fruit Bakewell tart

The traditional dessert takes on a modern twist in the Happy Pear's version - it's vegan!

By , 01 May 2018

(18 votes)

Vegan summer fruit Bakewell tart
  • 1 Hour

  • Serves: 14

  • Price: £1.03 per serving

Nutritional Info
Each 94g serving contains
  • Energy

    1436KJ

    343KCAL

    17%
  • Fat

    24.4g

    high

    35%
  • Saturates

    13.2g

    high

    66%
  • Sugars

    11.3g

    med

    13%
  • Salt

    0.15g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1527kJ/365kcal.
Ingredients
  • FOR THE PASTRY
  • 150g plain flour, plus extra for dusting
  • 75g cold coconut oil
  • FOR THE FRANGIPANE
  • 1½tbsp ground flax seeds
  • 130g cold coconut oil
  • 155g ground almonds
  • 140ml maple syrup
  • 1¼tsp baking powder
  • FOR THE JAM LAYER
  • 250g fresh raspberries
  • 100ml maple syrup
  • 2tbsp chia seeds
  • 50g flaked almonds
  • TO SERVE
  • 200g Alpro Plain Soya Yogurt Alternative
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line the base of a 23cm round springform cake tin with baking paper.

  • For the pastry, put the flour in a mixing bowl. Chop the coconut oil and add to the bowl, then massage with your fingers until the mixture resembles crumbs.

  • Add 3tbsp water and press into a ball of dough. Wrap in clingfilm and chill in the fridge for 5 mins.

  • Dust your hands with flour. Shape the dough into a disc, then press it into the base of the cake tin to form a ½cm-thick layer. Don’t take it up the sides.

  • Blind-bake in the oven for 10 mins (no need for baking paper or baking beans), then remove and allow to cool on a rack. Leave the oven on.

  • For the frangipane, mix the flax seeds and 4tbsp water in a bowl, then set aside until it has a beaten egg-like consistency. Melt the oil in a small pan and transfer to a bowl. Add the ground almonds, syrup, baking powder and flax 'egg', then mix to combine.

  • Meanwhile, for the jam, put the raspberries and 4tbsp water in a pan. Cook on a medium heat until the fruit breaks down. Add the syrup and chia seeds; simmer for 6-8 mins, stirring, to reduce and thicken. Remove from the heat, transfer to a bowl. Allow to cool.

  • Spread the jam over the pastry base. Gently spoon the frangipane on top, making sure to cover it all. Sprinkle over the almonds.

  • Pop the tart back in the oven for 30 mins. Leave to cool for 15 mins, then slice and devour with a dollop of vegan yogurt!