There’s nothing like a quick and easy dinner. And when it comes to vegan food, it can be especially challenging to find dishes that are fast and simple. That’s why I love this recipe for Cherry Bakewell Tarts: It takes under 30 minutes from start to finish, making it an excellent choice for those days when you don’t have time to cook but still need something tasty!
Table of Contents
Cherry Bakewell Tarts
- Preheat the oven to 200°C/400°F/Gas Mark 7. Put the almond meal, coconut flour, coconut oil, maple syrup and vanilla extract into a large bowl and mix well until it forms an even mixture.
- Roll out your pastry dough to about 2mm thick on a floured surface with a rolling pin, then cut out circles using a cookie cutter or jar lid (about 5cm diameter).
- Place these pastry circles in patty pans – they should just fit snugly inside each mould (but don’t force them).
- Drain the can of cherries well then add them to the almond meal mixture along with any juice from draining them – this will make for much more flavourful tarts! Mix everything together well so that all ingredients are combined evenly throughout your tart filling (it doesn’t matter if there are still some tiny bits of cherry here or there as that adds texture). Spoon this cherry filling onto each pastry circle in each patty pan until almost full but leaving room for expansion when baking later on…
Ingredients
- 1 cup of milk (or a vegan alternative)
- 2 eggs, beaten
- 1 cup of sugar
- 3 cups of ground almonds (ground in a food processor or using a spice grinder)
- 6 oz butter, softened at room temperature. We recommend using vegan butter if you’re making this recipe vegan! You can also use coconut oil instead if desired. It works great! Butterscotch or peanut butter would both be delicious too! Just remember that many butters will give the tart an overpowering flavor so make sure to taste it before adding any extras such as peanut butter or butterscotch chips. If it’s too sweet for your liking, add some salt as well – just don’t add too much because then everything will taste bland again
Instructions
- Preheat the oven to 200°C.
- Take your chilled pastry out of the fridge and cut it in half, then roll each piece out on a lightly floured surface until they are both around 2mm thick (or thin).
- Roll each piece into a neat rectangle using your hands, then place on a baking sheet lined with baking paper and chill in the fridge for 20 minutes.
- Meanwhile make your cherry filling: place all of the ingredients into a small saucepan over medium heat and cook until thickened, stirring frequently as it bubbles up until you have a consistency that you like. Once thickened remove from heat and set aside while you prepare your “jam” tart cases by cutting circles from the pastry dough with either an upturned glass or biscuit cutter (you can also use cookie cutters if you have some handy). Place these circles onto another lined baking tray before placing them back into the freezer for 15 minutes until firm again – this will help prevent them from shrinking when baked later!
Takeaway:
I hope you find this recipe for Cherry Bakewell Tarts as quick and easy to make as it is delicious. It’s a healthy vegan dessert that you can prepare quickly, even if you’re in a hurry.
The traditional recipe uses almonds, but I’ve used pistachios instead since I love their rich flavor with cherries. Any dried fruit will work just fine—I’m fond of dried cranberries or apricots myself!
Vegan marshmallows are available at health food stores; they taste remarkably like the real thing and melt beautifully into the creamy tart filling. You won’t believe they’re vegan!
If you can’t find vegan marshmallows, use 1/2 cup confectioner’s sugar instead. It won’t taste as good but will soften when heated in the oven and taste just fine with the tart filling. If you’re looking for a healthy vegan dessert that isn’t too heavy, this is it!
The almond crust is both crunchy and buttery, while the creamy cherry filling is sweetened with just a touch of agave nectar. The whole thing comes together beautifully! If you’re not a fan of cherries or pistachios, try substituting dried cranberries or apricots instead. You can even make these tarts with fresh fruit if you have some on hand—raspberries are especially delicious!
Conclusion
I hope that you’ve enjoyed this post and found some recipes that you can try at home. As always, if you have any questions or comments please feel free to leave them below in the comments section! Also be sure to check out our other quick vegan dinner recipes:
If you’re looking for more vegan dessert recipes, check out our blog: The Very Best Vegan Desserts & Recipes (and don’t forget about the Cherry Bakewell Tarts!)
