Bakewell Tart
8-10
1 hour
This dairy-free Bakewell tart recipe is a delicious twist on the traditional British classic. We’ve used Mellow Yellow Cold Pressed Rapeseed Oil to create a beautifully crisp pastry with subtle nutty flavour, while a splash in the frangipane topping pairs perfectly with the almonds. Ideal for anyone looking for a dairy-free dessert recipe, this easy Bakewell tart is perfect served with a cup of tea or enjoyed warm with plenty of custard.
Method
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1
Preheat the oven to 170°C/ 340°F – put a flat baking sheet into the oven as it heats up. Line the base of an 8-inch (20cm) shallow tart tin with baking parchment.
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2
Put the flour, sugar and salt into a mixing bowl and stir briefly. Pour in the Mellow Yellow Rapeseed Oil and mix with a fork until it turns clumpy. Add the water and mix it in. It will look pasty to begin with but will soon firm up. Knead briefly in the mixing bowl then transfer onto a plate lined with kitchen paper. Cover with food-wrap and rest in the fridge for 30 minutes.
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3
Roll the pastry out on a floured worktop to a thickness of around 2mm and use to line the tart tin. Prick the base all over with a fork then line with baking parchment, fill to the top with baking beans. Transfer to the oven, placing the tart tin onto the preheated baking sheet and bake blind for 25 minutes.
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4
To make the frangipane topping: Put the ground almonds, flour, cornflour, sugar, salt and baking powder into a mixing bowl and stir until combined.
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5
Mix the milk and Mellow Yellow Rapeseed Oil together in a small jug or bowl until well-blended. Pour the liquid into the dry ingredients and stir until thoroughly combined. If the mixture looks too firm to spread out with a fork, stir in an additional 10ml of milk.
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6
Spread the jam out over the base of the baked pastry case. Spoon the frangipane topping over the jam and spread it out, covering the jam entirely. Sprinkle with flaked almonds if desired.
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7
Return to the oven, placing the tart tin back on the hot baking sheet, and bake for 30-35 minutes until golden on top. Allow to cool completely before decorating.
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8
To decorate: Mix the icing sugar and almond extract with 1½ tsp of cold water. Add more water as necessary (½ tsp at a time) to achieve a soft icing that can be drizzled but isn’t runny. Drizzle the icing over the top of your tart in a criss-cross design.
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9
Chop each cherry into small pieces and dot them over the top of the tart. Leave to set for 30 minutes before serving.
Ingredients
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For The Shortcrust Pastry
200g Plain Flour
25g Caster Sugar
¼ Tsp Salt
75ml Mellow Yellow Rapeseed Oil
75ml Water (ice cold) -
For The Frangipane Topping
125g Ground Almonds
75g Caster Sugar
40g Plain Flour
5g Cornflour
½ Tsp Baking Powder
¼ Tsp Salt
50ml Mellow Yellow Rapeseed Oil
50ml Oat Milk (or other non-dairy milk or whole milk if you don’t need it to be vegan) -
For The Filling and Icing
150g Jam (strawberry, raspberry or cherry are lovely)
1 Tbsp Flaked Almonds
100g Icing Sugar
¼ tsp Almond Extract
2-3 Tsp Water
2 Glacé Cherries
