Bakewell Tart

by Edward Daniel
Caption of Bakewell Tart. Image by Edward Daniel (c).

Bakewell Tart is another traditional British affair. This is another one of my signature dishes. Not only is it gluten-free and even if there is some preparatory work the end result is sure to amaze. There is simplicity in complexity. This Bakewell Tart is well work it.

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London –  I like to support small outlets, where I can.  You can find the shop here

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Bakewell Tart. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cherry Filling
  • 600g cherries, pitted
  • 250g raw unrefined sugar
  • 1 lemon
  • Pastry
  • Dry ingredients
  • 50g amaranth seeds
  • 25g oats
  • 13g flaxseeds
  • 13g raw unrefined cane sugar
  • Pinch of salt
  • 38
  • 75g tapioca flour
  • Wet ingredients
  • 15g prune puree
  • 4tbs filtered water
  • 20g coconut oil
  • Almond Topping
  • 200g almonds, blanched
  • 200ml water for topping
  • 50g millet
  • 50g raw unrefined cane sugar
  • Few drops of almond essence
  • Garnishing
  • 10g unblanched almonds
  • Olive oil for lining


  1. Boil the kettle and place the almonds in a large bowl with hot filtered water. Cover with a cloth and leave overnight.
  2. The following day, remove the skin of the almonds. The almonds will have expanded in size.
  3. Destone the cherries and place in a large bowl. Layer with sugar. Cover with a cloth and leave overnight.
  4. The following day, squeeze out the juice of the lemon. Place lemon rind in a muslin cloth.
  5. Transfer the cherries to a large saucepan with the lemon wrapped in the muslin. Turn the stove to low heat and keep stirring frequently. After about 10 minutes bring to the boil. Switch off the heat. Once cool squeeze out the muslin and discard.  Set to one side.
  6. (Top tip - There will be far too much liquid for the bakewell tart and what you do not need in this dish transfer to a sterilised jar and use the cherry compote for breakfast).
  7. Pre-heat the oven to gas mark 150 degrees Celsius or if you have a fan oven 130 degrees Celsius.
  8. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  9. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
  10. Line a tart dish with oil to ensure that the dough doesn’t stick.
  11. Place a dough between two baking sheets and roll into a circle – the circle should be large enough to cover the base of the tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 5 minutes. Remove from the oven. Set to one side.
  12. Remove the skin of the almonds and toss aside.
  13. Make the almond topping by placing the almonds, water, millet, sugar and almond essence in a blender. Whizz well.
  14. Add the cherry filling to the base of the dish.
  15. Use a spatula to scrap over the almond topping. Garnish with the unblanched almonds.
  16. Bake in the oven for around 35 minutes. Then increase the temperature of the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius. Bake until the almonds on top go a golden colour – this will take about a further 15 minutes.
  17. Remove from the oven and allow the tart to rest before attempting to serve.
  18. Serve with vegan cream or ice-cream.



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