Gooey frangipane, flaky pastry and tart raspberries . . . a Bakewell tart is just a little bit genius! This recipe for a gluten-free, vegan raspberry Bakewell tart is everything you’ve been missing and everything you want it to be. The frangipane is made using aquafaba to get that velvety texture the sweet pastry cream is famous for.
You can’t go wrong with a Bakewell tart it is an absolute classic dessert or the perfect addition to an afternoon tea. Plus it’s incredibly easy to customize! Sub the raspberries for cherries, apricots, blueberries or strawberries and you have a seasonal fruit frangipane tart for every time of year.
This recipe uses a ½ portion of our gluten-free, vegan pie dough pastry. I recommend making the pastry about 30minutes before you start the Bakewell recipe to give it time to rest.
Questions about the recipe? Do you want to change something Or did something go wrong with your raspberry Bakewell tart? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- ½ portion of pie dough pastry, rested
For the raspberry jam
- 250g raspberries, frozen or fresh
- 100g caster sugar
For the frangipane
- 60g aquafaba, see notes*
- 100g non-dairy butter or margarine
- 100g caster sugar
- ½ tsp. almond extract
- 45g gluten-free flour, all-purpose
- ¼ tsp. xanthan gum, leave out if your flour already contains xanthan
- pinch fine sea salt
- 105g ground almonds
- 50g raspberries, frozen or fresh
- 2 Tbsp. flaked almonds
Icing sugar, for dusting
Preheat the oven to 160C. Grease a 24cm loose bottom tart tin and line the base with a round of parchment paper.
To make the jam place the raspberries and sugar in a small pot and bring to the boil. Once boiling turn the heat down and simmer gently for 10-15mins stirring every 3-4mins. Set aside to cool
Dust a clean surface with flour and roll out the pastry to approx. 3mm thick. Gently roll the pastry onto the rolling pin, transfer to the tart dish and shape the pastry along the sides of the tin. Trim off the edges of and prick the base with a fork. Place a piece of parchment over the pastry, fill with baking beads and blind bake for 20mins.
When the pastry is ready remove the parchment paper and baking beads and allow to cool while you make the frangipane.
Place the aquafaba in a clean dry bowl and use electric beaters or a stand mixer to beat the aquafaba for 10mins or until it reaches soft peaks. Set to one side.
In a separate bowl cream the butter and sugar together for 3minutes using electric beaters or a stand mixer. Add the almond extract and mix briefly. Sift the flour, xanthan gum and salt into the bowl and add the ground almonds. Beat for another minute or until well combined.
Use a rubber spatula to gently fold a third of the beaten aquafaba into the frangipane batter. Add another third to the batter and repeat until all the aquafaba is incorporated.
To assemble spread the jam over the pastry base and spoon the frangipane over the jam in 5-6 dollops. Use an offset spatula to evenly spread the frangipane across the tart, taking care not to let the jam rise up and over the batter.
Decorate with more raspberries and/or flaked almonds and bake for 30mins.
Allow the Bakewell tart to cool completely before slicing and dust with icing sugar to serve.
NOTES: Raspberry Bakewell Tart
What GF flour do you use?
I use dove’s farm all-purpose gluten-free flour and am very happy with the way it performs.
What is it Aquafaba?
Aquafaba is the liquid from a tin of chickpeas. Open a tin of chickpeas and use a fine-mesh sieve or a nut milk bag to drain the liquid from the tin into a bowl.
* For the best results from aquafaba, I recommend reducing it by ⅓ to ½ and beating it cold from the fridge. To reduce the aquafaba place it in a small pot and bring to the boil, turn the heat down slightly and simmer for 5mins. Transfer to a heatproof container and place in the fridge for 1 hour.
Aquafaba does go bad quickly so pour whatever you don’t use into an ice cube tray and freeze.
What is xanthan gum and do I have to use it?
Xanthan gum is a binder made through a process of fermenting simple sugars. In this recipe, xanthan gum helps hold the frangipane together in the absence of natural binders like eggs and gluten.
I have only tested the recipe with xanthan gum but since it does contain aquafaba it may work without it. If you’re apposed to using xanthan gum and want to try the recipe without it, go for it. If you do and it works I would love to know, leave me a comment down below.
I don’t like the flavour of almond extract, can I use vanilla?
Of course, if you don’t like that marzipan flavour sub the ½ teaspoon of almond extract for 1 teaspoon of vanilla extract. You will still get an almond flavour from the ground almonds but it will be very subtle.
Can I use store-bought jam instead of making it?
Yes definitely, skip the jam ingredients and steps and add 250g of your favourite jam to the pastry base before adding your frangipane.
Can I use a different fruit instead of raspberries?
Yes, this recipe is very customizable. Instead of frozen raspberries you can swap them for frozen blueberries, cherries, strawberries., mixed berries etc. This tart would also be great with stone fruit. If using fresh stone fruit add 1-2 tablespoons of water when making the jam.
Why is the raspberry Bakewell tart baked at 160C?
In general gluten-free bakes are baked at a lower oven temperature. Low and slow baking helps with the development of structure in the absence of gluten, prevents crumbling and stops your bakes from drying out.