Berry Bliss: A Gluten-Free Vegan Bakewell Tart Adventure
Hello fellow food adventurers! If you're anything like me, you believe that a sunny day and a sweet treat are a match made in heaven. And what could be better than a guilt-free indulgence that’s both healthy and delicious? Today, I’m sharing my recipe for a spectacular Vegan Bakewell Tart with Blackberries, a dessert so good it will make you forget all about traditional baking!
A Symphony of Flavors
This isn't your grandma's bakewell tart—unless your grandma was a culinary rebel who loved a plant-based twist! My version boasts a flaky, gluten-free crust filled with a luscious hazelnut frangipane and topped with juicy, tart blackberries. It’s a delightful dance of textures and flavors, with a subtle nod to the beautiful transition from summer to early autumn.
Key Ingredients for Success
- Vegan Butter/Coconut Oil: The secret to a tender crust lies in a good solid fat. Vegan butter blocks or coconut oil work wonders. Avoid liquid oils, which can make your crust less than perfect.
- Xanthan Gum: This little wonder prevents gluten-free pastry from crumbling apart—a must-have for any gluten-free baker!
- Flour: Use your favorite gluten-free flour mix with starches for good binding. If using regular flour, just skip the xanthan gum.
- Blackberries: Freshly foraged berries are ideal. If your berries are very sweet, add some lemon juice to balance the flavors. If they are too tart, consider adding a touch of sweetness.
- Hazelnuts: These provide a lovely earthy flavor that complements the blackberries. If you can’t find them, ground almonds work fine too. Just be aware that shop bought ground almonds are more absorbent than freshly ground hazelnuts
- Sugar: I prefer caster sugar, but you can use coconut sugar or maple syrup for a refined sugar-free option. If you use maple syrup, the frangipane will be runnier, so you might need to bake it longer.
- Aquafaba: Chickpea cooking water is a magical egg white replacement. You can use it straight from a can or a pot of cooked chickpeas. If you'd prefer not to use it try mixing soy milk with cornstarch.
Step-by-Step Baking Bliss
- Prep the Pastry: Pulse flour, sugar, salt, and vegan butter in a food processor. Add ice-cold water until it forms a crumbly dough. Chill for 30 minutes.
- Roll and Line: Roll out the dough and line a tart case. Prick the base and chill again for another 30 minutes.
- Blind Bake: Bake the pastry for 15 minutes with baking beads, then another 5 minutes without them, until pale gold.
- Blackberry Layer: Gently cook blackberries with lemon juice and cornstarch until it forms a thick jam. Cool completely.
- Frangipane: Mix melted vegan butter or oil with your chosen sugar. Add flour and aquafaba a little at a time until incorporated. Gently fold in hazelnuts, baking powder, salt, and vanilla extract.
- Assemble and Bake: Spread the blackberry jam over the pastry base. Top with frangipane and decorate with fresh blackberries. Bake for 40-45 minutes until golden brown.
- Cool and Enjoy: Allow the tart to cool completely before slicing. It's best on the day it’s baked, but you can freeze it in an airtight container for later.
Tips & Tricks
- No Blanching? No Problem: If you don't have blanched hazelnuts, toast them in the oven for a few minutes to loosen their skins. Then, rub them in a kitchen towel to remove the skins.
- Aquafaba Magic: Don't reduce the aquafaba! Use it straight from the can or cooking pot, but allow it to cool first.
- Berry Variations: If you cannot get blackberries, try using fresh or frozen raspberries or any other sour fruit.
Why You’ll Love This Tart
This Vegan Bakewell Tart is not just a dessert; it’s an experience. It's perfect for picnics, gatherings, or a simple treat to yourself. The combination of tart blackberries and nutty frangipane in a flaky crust is simply divine. Plus, it’s packed with wholesome ingredients, making it a healthier option.
So, why not give this recipe a try? Happy baking and happy eating!