Vegan Bakewell Tart

Step 1

Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).

Step 2

Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).

Step 3

Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for half an hour.

Step 4

Roll the pastry out on a lightly floured surface into a circle big enough to line a 23-25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.

Step 5

Prick the base of the pastry shell all over with a fork then place in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

Step 6

Line the pastry case with tin foil, pressing it right into the corners then fill with baking beans or dried rice, making sure that the sides are propped up.

Step 7

Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.

Step 8

To make the frangipane, whisk together the melted butter or coconut oil and the sugar then whisk in the flour and cornflour.

Step 9

Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.

Step 10

Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.

Step 11

Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.

Step 12

Allow to cool before serving. The tart is best eaten on the day it is baked but will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge.