Vegan Latticed Raspberry Bakewell

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

  1. 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.
  2. 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.
  3. Place the mixture in the fridge to chill for 30 minutes.
  4. Spread the jam evenly in the bottom of the pastry case and then fill the pastry case with the frangipane.
  5. 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.
  6. 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!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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