Bakewell tarts (v)

These individual bakewell tarts are surprisingly easy to make, and well worth the effort required. Shortcrust, jam and almond come together in beautiful harmony - topped off with icing and a cherry.

This recipe makes 4 small tarts; double the ingredient quantities if desired.

Adapated from Live Long and Vegan's Bakewell Tart.

Original post (with pictures) here.


50g plain flour
10g ground almonds
10g icing sugar
25g non-dairy spread (I used Nuttelex)
Water, as needed to thin out the dough (I used about 1 tsp)

~4 tbsp jam (I used 100% fruit in strawberry flavour)
25g ground almonds
20g self-raising flour
15g sugar
½ tsp baking powder
1 tsp vegetable oil
1.5 tbsp cold water
Few drops almond essence (optional)

100g icing sugar
1 - 2 tsp water
4 glace cherries

  • Preheat your oven to 180'C and spray 4 pans of a muffin pan with non-stick oil. Cut circles of non-stick baking paper and line the bottom of each pan.

  • Combine the dry dough ingredients, then add the non-dairy spread and mix through with your fingers to create a smooth dough. Add water if required. Roll the dough to about 0.5cm thick and cut into four pieces. Shape into the muffin pans to create a tart base.
  • Prick the bottom of each pastry tart with a fork and bake at 180'C for 5 - 7 minutes, or until the pastry is starting to firm up but not yet fully cooked. Remove from the oven and allow to cool slightly.

  • While the tarts are cooling, combine the almond meal, self-raising flour, sugar and baking powder for the filling in a small bowl. Add the vegetable oil, water and almond essence and mix to combine.
  • Add jam to the bottom of each tart shell, enough to cover the base fully. I used about one tablespoon per tart. Then spoon the almond filling mix over the jam and return to the oven (still 180'C) to bake for 12 - 16 minutes, until the topping is risen and a skewer inserted in the tart comes out clean. Remove from the oven and allow to cool.

  • To make the icing, combine the icing sugar and water and mix well to combine. The icing should be thick. Spread generously on each cooled tart and top with a cherry. Set in the fridge before eating.