Bakewell Tart is one of England’s favourite baked puddings, hailing from the town in Derbyshire’s Peak District National Park, named after the word ‘Badequella’ which means Bath-Well (warm springs) from Saxon times. But conventional recipes use dairy, refined sugar and eggs (and most commercial versions use palm-oil-laden pastry and again milk and eggs from factory farms, along with refined sugar and plastic packaging.
These 5-ingredient Bakewell Tarts (The Happy Pear) actually use 6 ingredients (the boys assume you already have oil in the kitchen). Very simple to make, these are flavoured with raspberry jam and ground almonds. It’s ironic that the best simple recipe for vegan Bakewells comes from two Irish twins!
Make your own pastry to avoid palm oil (keep fresh dough away from pets). Read more on food safety for people & pets (many human foods are unsafe around animal friends).
While your pastry is preparing, make a ‘frangipane’ of flour, sugar and almonds, with a little salt. Then it’s a simple case of layering up the jam and frangipane, before scattering over the almonds and baking. Serve with your favourite vegan custard, cream or ice-cream.
Rather than use parchment paper (often covered in chemicals) or wasteful aluminium foil, invest in a silicone baking mat, which lasts for years, is easy to wash and easy to recycle at end of use.
These mini Bakewell Tarts (The Veg Space) are made with fresh cherries in a rich frangipane sponge. You can batch-cook and freeze them, then defrost when you get the munchies.
Cherry Bakewell Blondies (So Vegan) are kind of like brownies, without the chocolate. You can sub the cherries for raspberries, for a more affordable version.