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Vegan raspberry bakewell tart



  • 1 1/2 cups white flour
  • 2 tbsp unrefined sugar
  • 1/2 tsp sea salt
  • 80g vegan margarine
  • 2 tbsp coconut oil
  • 1 tbsp almond milk, cold

Raspberry jam

  • 1 1/4 cups fresh raspberries
  • 3 tbsp unrefined sugar
  • 1 tbsp fresh lemon juice


  • 1 1/2 cups almond flour
  • 1/2 cup white flour
  • 4 tbsp cornstarch
  • 3/4 cup coconut oil
  • 1/2 cup unrefined sugar
  • 1 tsp baking powder
  • 2 tsp almond essence
  • 1/2 cup almond milk


  • 1/3 cup fresh raspberries
  • 1/4 cup sliced almonds


  1. Make the shortcrust - In a food processor, combine the flour, sugar, and salt and pulse until combined. Cut margarine into small cubes. Then slowly add the margarine, coconut oil pulsing all the while, until you get a coarse meal. Then slowly add the milk and pulse until a dough ball forms. Flatten dough into disks, wrap in wax paper and pop in the fridge for at least 30 minutes. 

  2. Make the raspberry jam - put the raspberries, sugar and lemon in a sauce pan. Cook on a medium heat until the fruit breaks down. Simmer for 5-10 mins, continue stirring to reduce and thicken. Remove from the heat, transfer to a bowl. Allow to cool.

  3. Roll the dough into a large circle, transfer and fit into a 8' tart tin. Spread the jam over the pastry base. Place the tart in the fridge while working with the frangipane. 
  4. Make the frangipane - In a stand mixer, combine almond flour. White flour, cornstarch, baking powder, sugar. Add coconut oil, almond milk, almond essence and mix until well combined.

  5. Take the base out of the fridge, dollop your almond filling on top of the jam and carefully spread it out. Smooth out the surface and top with some raspberries and sprinkle flaked almonds. 
  6. Bake at 180c for 45 minutes, until the tart is golden and an inserted toothpick comes out clean. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into slices. The top will crisp up as the tart cools down. Enjoy!