Vegan Latticed Raspberry Bakewell
Create your own delicious vegan raspberry bakewell with this indulgent recipe. It’s the perfect combination of a sweet and gooey filling in a crispy pastry tart.
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Traditional frangipane uses eggs and butter, but this plant-based version recreates the texture and flavour of a Bakewell tart using vegan ingredients.
What is frangipane?
This sweet, almond-flavoured custard is a key ingredient of the Bakewell tart and is traditionally made with butter, eggs, flour, sugar and ground almonds.
Butter made from cow’s milk is so easily replaced with shop-bought vegan alternatives, but eggs can be more tricky. However, there is a huge array of egg substitutes that can be used in vegan baking.
Can I use apple cider vinegar to replace eggs?
This deliciously sweet tart uses apple cider vinegar to replace eggs – but how does this work? Well, apple cider vinegar helps to activate baking soda and causes a sponge or tart to rise. It also adds a slight tang that improves the depth of flavour.
Tip: You can easily change the flavour of this tart by using a different type of jam. Cherry would work particularly well, especially if you’re a fan of Mr Kipling’s Cherry Bakewells!
Total Time: 1 hour and 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Calories: 487
Servings: 8
Rating:
Total Time: 1 hour and 10 minutes
Calories: 487
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 62.5 62.5 g vegan shortcrust pastry
- 9.375 9.375 g dairy-free butter
- 9.375 9.375 g ground almonds
- 9.375 9.375 g caster sugar
- 7.5 7.5 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp almond extract
- 1/2 tsp cider vinegar
- 7.5 7.5 ml soya milk
- 0.375 0.375 tbsp raspberry jam
- a handful of flaked almonds
- 1 1 inch tart case
Method
- To begin, roll out the pastry to ¼ inch thick and line the tart case, keeping the excess to make the lattice. Prick the bottom with a fork and blind bake for 10 minutes.
- For the frangipane, add the butter, almonds, sugar, flour, baking powder, vinegar, soya milk and almond extract to a bowl and beat together until fully incorporated.
- Place the mixture in the fridge to chill for 30 minutes.
- Spread the jam evenly in the bottom of the pastry case and then fill the pastry case with the frangipane.
- To make the lattice, roll out the excess pastry and cut 8 strips of the pastry. Use these to weave the lattice on the top.
- Sprinkle with the flaked almonds and place in the oven to bake for 25-30 minutes until the filling has set and the pastry is golden and crisp.
Each 114g serving provides: 32g Fat, 9.1g Saturates, 45g Carbohydrate, 14g Sugars, 3g Fibre, 6.5g Protein, 0.53g Salt.
Ready for your next baking challenge? Try making these beautiful vegan apple and lavender tartlets!
