Vegan cherry Bakewell tart

Vegan cherry Bakewell tart

Total: 2 hr 5 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 378 kcal
, Fat: 22 g
, Carbohydrate: 36 g
, Protein: 7 g

Cherry Bakewell tart is a traditional English dessert and has been a favourite of mine ever since I was a child. Combining the sweetness of a light frangipane filling and tasty cherry jam, this delicacy goes beautifully with a cup of tea in the afternoon.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g white flour
50 g sugar
1 pinch salt
120 g margarine, cut into pieces, cold
4 tbsp water, chilled

To blind bake

pulses for baking


85 g margarine, soft
85 g sugar
85 g apple sauce
½ dl almond drink
2 drops bitter almond extract
1 organic lemon, use a little grated zest
125 g ground almonds
60 g white flour
1 tbsp Maizena cornflour
1 tsp baking powder

To fill the tart

4 tbsp cherry jam
4 tbsp flaked almonds

To bake

a little icing sugar
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One tart tin (approx. 20 cm in diameter), base lined with baking paper, sides greased

How it's done

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Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough into a circle (approx. 24 cm in diameter), place in the prepared tin. Prick the pastry base firmly with a fork.

To blind bake

Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake the dough for a further 10 mins. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Place the margarine and sugar in a bowl. Beat using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the apple sauce, almond milk, bitter almond extract and lemon zest. Combine the almonds, flour, cornflour and baking powder, mix in.

To fill the tart

Place the tart base on a baking tray lined with baking paper. Spread the cherry jam inside, carefully spread the filling on top, sprinkle with the flaked almonds.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove the tart, leave to cool, dust with icing sugar.

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