Vegan Strawberry Bakewell Tart (gluten-free)

純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

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Tangy, perfectly sweet with a gluten-free tart base and nutty frangipane filling, this Vegan Strawberry Bakewell tart is a lovely all-time dessert that is worth the effort!

純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

Okay, THAT cliché again, but I’m always telling the truth: I’ve been wanting to make this Bakewell tart for AGES. I mean, seriously, for YEARS. The reason I procrastinated is that a) I always have a long to-do list, b) making Bakewell tart does take some time, and c) I always had a few ingredients missing when I was thinking about making it.

But this time I literally made a list of what I needed for THIS strawberry Bakewell tart. so here we are!

純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

I know sometimes people are here for the recipe only, so I usually don’t talk much (I think so, right…?) But when it comes to tarts, I could never shut up because it’s one of the things I always love to make even before I turned vegan, which is another thing I will never shut up as well, just so you know. (wink wink)

Traditional French baking uses a lot of dairy products and eggs, so when I first turned vegan, I really thought I had to give up all the things I’ve learned in traditional French baking. It’s such a huge part of my baking journey that I really don’t want to just let it go. That’s why I still keep all the baking books and notes.

But after a few months into my vegan journey, I learned that I didn’t have to let it all go. I just need to use more brain power for substitutions and adjustments. And when I started to make tarts and pies again, I realized it actually works. So, why not (vegan)?

What’s special about this Bakewell tart:

  • gluten-free, doesn’t use normal wheat flour
  • sweet and tangy, not overly sweet
  • sweetened with coconut sugar, yes, that mesmerizing caramel note

How to Make Vegan Strawberry Bakewell Tart

This tart can be divided into 3 parts: tart base/pastry, frangipane filling, and filling/topping for final assembly.

First, make the tart base:

  • Preheat the oven to 175°C/350°F. Grease an 8″ loose-bottom tart pan with coconut oil.
  • In a small bowl, mix the ground flaxseed with water. Set it aside for later.
  • To a big mixing bowl, add ground almonds, oat flour, buckwheat flour, salt, coconut sugar, and salt. Use a fork to mix them together evenly.
  • Then add melted coconut oil, flaxseed mixture, and water. Use the fork to combine all ingredients together to form a dough. If it’s too dry, add a tad more cold water.
  • Transfer the dough onto a piece of baking paper. Shape the dough into a flat round shape, and then place another sheet of baking paper on top. Use a rolling pin to roll it out evenly to be a little bigger than the 8″ tart pan.
  • Remove the baking paper on the top. Put the tart pan upside down in the middle of the tart pastry. Grab the bottom baking paper and carefully flip them all together at the same time. And then use your fingers to shape the tart edges.
  • Use a fork to pork a few holes on the tart base. Place it into the preheated oven to bake for 15~18 minutes until it’s dry to the touch.
  • Transfer the tart onto a wire rack to cool down while we prepare the frangipane filling.

Then let’s make the frangipane filling:

  • Mix and ground flaxseed with water in a small bowl. Let it sit aside while we mix other ingredients.
  • To a big bowl, add coconut sugar, vegan butter, and almond extract. Use a fork or a whisk to mix them all together evenly. You can also use a stand mixer or hand mixer to make this frangipane filling.
  • Add in the flaxseed mixture. Mix again to combine.
  • Then add the almond flour, buckwheat flour, ground cinnamon, and lemon zest. Mix to incorporate all ingredients evenly.

Finally, assemble & bake:

  • Spread the strawberry jam into an even single layer on the pre-baked tart base.
  • Gently spread the frangipane mixture onto the strawberry jam layer.
  • Insert the frozen strawberries into the frangipane filling, evenly spaced.
  • Sprinkle the flaked almonds on top of the filling.
  • Place the tart into the oven on the lower 1/3 rack to bake at 175°C/350°F for 40~50 minutes until the top is golden.
  • Transfer the tart pan onto a wire rack to cool down completely before slicing. Can be enjoyed cold or warm or at room temperature.
純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

How to Store Vegan Strawberry Bakewell Tart

Let them cool down completely. Then store it in an air-tight container in the fridge for 3~5 days or 1 week in the freezer. If you decide to store it in the freezer, I’d recommend slicing it first and defrosting the quantity you want each time. Trust me it will make your life so much easier, I mean, in terms of defrosting the Bakewell tart.

純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

Questions You Might Have

I don’t have buckwheat flour, can I use other flour instead?

If you’re not after a gluten-free version, you can just use the same amount of all-purpose flour (plain flour) instead, or gluten-free plain flour should work similarly as well. But I personally haven’t tried it before, so I couldn’t give you my word that they will work the same.

Are there other substitutions for extra-virgin coconut oil?

You can also use vegan butter to replace extra-virgin coconut oil, but I personally love the coconut oil version, just saying!

Can I use other berries?

Well, this recipe is specifically made with strawberries, hence the name Strawberry Bakewell Tart. But if you fancy other berries at that moment, feel free to use the ones you like. Technically, common berries like blueberries, raspberries, and blackberries should all work similarly in this recipe.

純素草莓杏仁奶油塔(無麩質) Vegan Strawberry Bakewell Tart

Final Words

This vegan strawberry Bakewell tart might not be the best-looking one I’ve made, but it tastes really really good. Compared to the common Bakewell tart, it’s not as sweet as well, which is kind of my style in a way.

So, I hope you will give it a try and let me know what you think by commenting down below or tagging me on Instagram (@barrelleaf). Happy baking!

More Vegan Recipes:

Vegan Strawberry Bakewell Tart (gluten-free)

Tangy, perfectly sweet with a gluten-free tart base and nutty frangipane filling, this Vegan Strawberry Bakewell tart is a lovely all-time dessert that is worth the effort!
Author: Barrel Leaf
Prep Time30 mins
Cook Time50 mins
Resting Time20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: French, vegan
Keyword: dairy-free, gluten-free, strawberry, summer, tart, vegan
Servings: 6 people

Ingredients

Tart base

  • 2 Tbsp ground flaxseed
  • 60 g water, (1/4 cup)
  • 48 g ground almonds, (1/2 cup)
  • 90 g oat flour, use gluten-free one if necessary (1 cup)
  • 70 g buckwheat flour, (1/2 cup)
  • 1 tsp coconut sugar
  • 1/4 tsp sea salt
  • 22 g extra-virgin coconut oil, melted (1.5 Tbsp)
  • 1 Tbsp cold water

Frangipane filling

  • 2 Tbsp ground flaxseed
  • 60 ml water, (1/4 cup)
  • 50 g g coconut sugar, (~1/4 cup)
  • 100 g vegan butter, soft (3.5 oz)
  • 1 tsp almond extract
  • 150 g almond flour, (~1.5 cups)
  • 40 g buckwheat flour, (4 Tbsp)
  • A pinch of ground cinnamon
  • zest from 1 lemon

Assembly

  • 200 g strawberry jam, (7 oz)
  • 120 ml strawberries, frozen or fresh ones (1/2 cup)*
  • 3 Tbsp flaked almonds

Instructions

  • Preheat the oven to 175°C/350°F. Grease an 8″ loose-bottom tart pan with coconut oil.

To make the tart base:

  • In a small bowl, mix the ground flaxseed with water. Set it aside for later.
  • To a big mixing bowl, add ground almonds, oat flour, buckwheat flour, salt, coconut sugar, and salt. Use a fork to mix them together evenly.
  • Then add melted coconut oil, flaxseed mixture, and water. Use the fork to combine all ingredients together to form a dough. If it’s too dry, add a tad more cold water.
  • Transfer the dough onto a piece of baking paper. Shape the dough into a flat round shape, and then place another sheet of baking paper on top. Use a rolling pin to roll it out evenly to be a little bit bigger than the 8″ tart pan.
  • Remove the baking paper on the top. Put the tart pan upside down in the middle the tart pastry. Grap the bottom baking paper and careully flip them all together at the same time. And then use your fingers to shape the tart edges.
  • Use a fork to pork a few holes on the tart base. Place it into the preheated oven to bake for 15~18 minutes until it’s dry to the touch.
  • Transfer the tart onto a wire rack to cool down while we prepare the frangipane filling.

To make the frangipane filling:

  • Mix and ground flaxseed with water in a small bowl. Let it sit aside while we mix other ingredients.
  • To a big bowl, add coconut sugar, vegan butter, and almond extract. Use a fork or a whisk to mix them all together evenly. You can also use a stand mixer or hand mixer to make this frangipane filling.
  • Add in the flaxseed mixture. Mix again to combine.
  • Then add the almond flour, buckwheat flour, ground cinnamon, and lemon zest. Mix to incorporate all ingredients evenly.

To assemble & bake:

  • Spread the strawberry jam into an even single layer on the pre-baked tart base.
  • Gently spread the frangipane mixture onto the strawberry jam layer.
  • Insert the frozen strawberries into the frangipane filling, evenly spaced.
  • Sprinkle the flaked almonds on top of the filling.
  • Place the tart into the oven on the lower 1/3 rack to bake at 175°C/350°F for 40~50 minutes until the top is golden.
  • Transfer the tart pan onto a wire rack to cool down completely before slicing. Can be enjoyed cold or warm or at room temperature.

Notes

  • *Strawberries: It’s better to use fresh strawberries because frozen strawberries tend to release a lot of moisture than wanted. But I’ve tried to use frozen strawberries and it just makes the filling a bit more fudgy-er. If you choose frozen strawberries, I recommend letting them stay in the freezer right until you’re going to use them.
  • Storage: Once the tart is cool down completely, store it in an air-tight container in the fridge for 3~5 days or 1 week in the freezer. If you decide to store it in the freezer, I’d recommend slicing it first and defrosting the quantity you want each time.
  • Adapted from Rebel Recipes

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