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Bakewell Tart

Bakewell Tart
Bakewell Tart

Welcome to our brand new series, The Food Remixers! We’re going all over the world to find the best food we possibly can, bringing those ideas back to the BOSH! kitchen to remix it totally vegan for you!

In this first episode we decided to make a quick stop to Bakewell on the hunt for the perfect Bakewell Tart recipe. 

Whilst in Bakewell we were told a vegan version couldn’t be done, but we proved everyone wrong! This recipe is super delicious, with an incredible base, sweet fruit compote and a smooth frangipane topping. 

Ingredients
Method

Ingredients

For the compote

  • 250g raspberries
  • 250g cherries
  • 75g caster sugar
  • ½ vanilla pod (seeds)
  • 1 lemon (juice & zest)

For the pastry

  • 200g whole blanched almonds
  • 200g plain flour
  • 60g golden caster sugar
  • 15g demerara sugar
  • Pinch salt
  • 4 tbsp olive oil
  • 4 tbsp almond milk
  • 1/4 tsp almond extract

For the Frangipane

  • 100g solid & soft coconut oil
  • 100g golden caster sugar
  • 200g whole blanched almonds (ground to powder)
  • 2 tbsp cornstarch
  • pinch salt
  • 150ml almond milk
  • 2 tsp vanilla extract
  • 1 tsp almond extract

For the custard

  • 100g golden caster sugar
  • 1 vanilla pod (seeds)
  • 500 ml almond milk
  • 3 tbsp cornflour
  • Small pinch turmeric

Method

  1. 1.

    For the compote

    Place compote ingredients in a saucepan, place over a medium heat, stir occasionally for 10-16 minutes until it becomes a thick and jam-like texture.

  2. 2.

    Set compote aside to cool

  3. 3.

    For the pastry:

    Put the whole blanched almonds into a food processor and blitz until finely ground.

  4. 4.

    Add the flour, sugars and salt and blitz for a few more seconds so everything is well mixed.

  5. 5.

    Combine the olive oil, almond milk and almond extract in a measuring jug, stir it with a fork and pour in to the food processor with the dry ingredients.

  6. 6.

    Pulse everything together until the ingredients come together and they form a ball.

  7. 7.

    Grease the tart shell with olive oil and press the pastry in to it, to form an even layer, all over the bottom and up the sides.

  8. 8.

    Cover with parchment paper, place baking beans in the shell and cook in the oven for 15 minutes.

  9. 9.

    Remove from the oven, take off the parchment and baking beans and cook for a further 5 - 10 minutes until the pastry is starting to turn golden in colour. Remove from the oven and allow to cool to room temperature.

  10. 10.

    For the frangipane

    Place the solid coconut oil in the bowl of a freestanding mixer and use the paddle attachment to beat it on a medium speed for several minute.

  11. 11.

    Add the sugar and continue to beat it for a further few minutes.

  12. 12.

    Add the almonds, cornstarch, salt, almond milk and extracts and pulse until everything is combined.

  13. 13.

    Spread the compote over the bottom of the base of the tart shell.

  14. 14.

    Pour the frangipane mixture over the top of the compote, smooth out the top with a spatula.

  15. 15.

    Bake in the over for 40-50 minutes until top of the tart is golden brown.

  16. 16.

    For the custard:

    Warm the dairy free milk in a pan and warm it to a simmer.

  17. 17.

    Add the sugar and vanilla to the pan and stir everything together.

  18. 18.

    Gradually add the cornstarch to the warm milk, whisking constantly to form a thick custard-like liquid.

  19. 19.

    Add the turmeric to the custard and stir it in so the colour is perfect.