There’s nothing better than a good cake or tart, and the Bakewell Tart is a British favourite. (Ok, it’s my favourite.)
It’s a tart in three layers: a crisp pastry on the bottom, a thin layer of raspberry jam and an almond-flavoured sponge on top.
If you don’t want to make your own pastry, you can buy a pre-made shortcrust pastry case. I won’t tell anyone.
The ingredients below will be fine for a 23-24cm flan tin. If you’re using a 20cm/8″ tin, just reduce the pastry ingredients to 200g flour/100g margarine and reduce the sponge ingredients by about 10%.
For the Pastry
- 250g of plain flour
- 125g of vegan margarine
For the Sponge
- 160g of self-raising flour
- 160g of ground almonds
- 160g of caster/granulated sugar
- Half a teaspoon of baking powder
- 1½ teaspoons of almond extract
- 180ml of vegetable oil
- 150ml of lukewarm water
- A handful of flaked almonds
- Raspberry jam, about 1-2 tablespoons. It has to be raspberry for a proper Bakewell tart. However, if you’re not bothered about authenticity, strawberry jam is a good substitute.
- Icing sugar (“powdered sugar” if you’re American) to decorate
- Preheat the oven to 190 C. Rub the margarine into the flour until it looks like fine breadcrumbs. This will take 5-10 minutes.
- Add 3-4 tablespoons of cold water until it comes together as a dough. Roll out to about a 3mm thickness, then line a tart tin with it. Prick the pastry with a fork to stop air bubbles from forming, then bake for 10 minutes. Use ceramic baking beans if you’ve got them. Don’t worry if you haven’t; the world won’t end.
- Remove your pastry case from the oven and let it cool for a few minutes while you’re getting the ingredients ready for the sponge layer, then spread a generous layer of raspberry jam over the pastry.
- Mix together the dry ingredients for the sponge in a bowl. Then add the wet ingredients to it; it will be quite a runny mixture.
- Pour it into the pastry case, sprinkle the flaked almonds over the top and bake for 10 minutes, then lower the temperature to 180C and bake for a further 25 minutes.
- Leave to cool for at least 15 minutes, then dust the top with icing sugar.
A note about the Mr Kipling version
- You can copy the look of the mass-produced, Mr Kipling version of the Bakewell Tart by icing the top.
- Just mix 200g of icing sugar with 2-3 teaspoons of cold water to make a thick paste. Spread it over the top of the Tart as evenly as you can. Finish the look with half a glacé cherry in the middle.
- And even though Mr Kipling have removed reference to their cakes containing free range eggs, your Bakewell Tart is a cruelty-free, vegan masterpiece.
This recipe was totally inspired by Emily Cooks Vegan. She’s a cooking genius.