Easy Vegan Bakewell Tart made gluten free

Deliciously Simple Vegan Bakewell Tart, made gluten free.

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Easy Vegan Bakewell Tart made gluten free

This recipe for Bakewell Tart is the vegan version of a recipe that has been on the Glutarama website since 2015, finally I pulled out the stops and developed a Vegan Bakewell Tart so both you and I can enjoy this traditional Bakewell recipe too.

Prep Time20

Cook Time30

Total Time50

Course: Tea Time

Cuisine: Dairy Free

Keyword: Bakewell, Dairy Free, Easy, Gluten Free, Pastry, Simple, Tart, Traditional

Servings: slices

Calories: 506kcal

Author: Glutarama

Equipment

Ingredients

Vegan Pastry Case

200 g gluten free plain flour
80 g 'butter' I use Flora vegan blocks of 'butter'.
20 g fat (I use Trex white vegetable fat) a vegan white solid fat, you could also use Crisp n Dry.
50 g light brown sugar this give a more golden colour to the pastry
1 egg or flaxseed alternative [see method]
1 tsp psyllium husk powder (optional) optional (adds stability to the pastry)

Vegan Frangipane Filling

125 g caster sugar
150 g butter dairy free if necessary
150 g ground rice or you could use ground almonds as suggested in the post
50 g gluten free self raising flour
1 egg or flaxseed alternative [see method]
1 tsp psyllium husk powder (optional) optional (adds stability to the filling)
2 tsp almond extract extract is better that flavouring if you can afford it.
100 g jam strawberry, raspberry or cherry are ideal.

Instructions

To make the pastry

Make your flaxseed egg by measuring 1 tablespoon of ground flaxseed (I actually use a mix of flaxseed and chia seed combined so either is fine) and 3 tablespoons of water into a small jug, mix and leave.
In a large bowl measure the butter, flour and sugar and using your fingertips or a pastry cutter combine to make breadcrumbs.
To the breadcrumb mixture, add a teaspoon of psyllium husk if using it, and spoon the flaxseed egg into the middle of the bowl.
with a rounded knife cut through the mixture to incorporate the 'egg' into the crumble mixture.
Now tip this mixture onto a kitchen surface (no need to flour the surface) bring the crumble together for 3 minutes until you have a kneadable ball of pastry dough. Make sure you have no lumps of fat left and pop the pastry into a Tupperware container and chill in the fridge while you get on with the frangipane.

To make the frangipane

Using the same small jug (saves on washing up) make another flaxseed egg and set aside.
In a medium saucepan measure the caster sugar and 'butter'.
On a medium to high heat, melt the 'butter' and sugar. Once completely melted remove from the hob.
Good news! You don't need to wait for this to cool as your not using real eggs.
Stir in the ground rice, self raising flour, psyllium husk and spoon your second flaxseed egg into the mixture. Stir well to combine.
Finally add the almond extract, you should get a glossy thick mixture that drops off the spoon. Set aside to work on your pastry.

To build the Bakewell Tart

Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
Flour the kitchen surface and roll your pastry out to a good thickness, ½cm should be fine.
Take your 20cm cake tin (lined with a disc of greaseproof paper) and carefully line the tin with your pastry pressing gently into the corners. Trim excess pastry with a knife tight to the top of the tin.
Prick the pastry case multiple times with a fork, not too violently! try not to pierce the pastry all the way through.
Measure out 100g of the jam you have chosen to use into a jug and mix with a spoon to break it down and make it easily spreadable.
TOP TIP: If you find it's still too thick pop into the microwave for 10 seconds, this will make it very easy to spread.
Spread the jam over the bottom of the pastry case liberally making sure you go into the corners.
Now to add your frangipane mixture into the pastry case over the jam. As this is thicker than a normal frangipane you will need to spoon dollops of the mixture into the pastry case. I recommend moving in a circular motion around the edges of the case to prevent the jam being pushed to the edges. Eventually all you will need to do is use a spoon to tease the mixture and fill any gaps.
TOP TIP: Make sure no jam rides up the sides of the pastry. You want no jam to be visible by the end.
Bake for 30 minutes, keeping an eye on the pastry so that it doesn't burn. The Bakewell will continue to cook after you remove from the oven so don't worry in the middle feels a little soft. Besides, you want a lovely moist centre. It's traditional to the bake.
Allow to cool completely and serve. Can be enjoyed warm with custard or ice cream or cream.

Notes

How to make a flax egg

to make 1 flax egg you need the following ingredients:
- 1tbsp ground flax seed
- 3tbsp water
- 1tsp psyllium husk (optional but does add elasticity to baking)

simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your 'egg' mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)

Nutrition