daring bakers, bakewell tart.


The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Don’t our hosts both have such great blog names? Both conjure up such delicious imagery for me. Thank you to our hosts for choosing something unique and for affording me the opportunity to try something different.

I completed this challenge just under the wire (again). The super hot and humid weather is not exactly conducive to spending time in front of a hot oven – yet I was determined to prevail.


I chose cherry jam as my filling. In order to veganize the original recipe (which you can find in full here) I used earth balance in place of butter (omitting the additional salt) and chose to replace all of the eggs with a flax meal and water combination. Normally flax is my favourite egg substitute.

If I were to make this recipe again however I would go a different route with my substitutions. For the crust, I would choose soy yogurt for at least part of the egg substitution – perhaps in tandem with flax meal. For the frangiapane I would go a different way altogether, probably using a starch such as arrowroot or cornstarch – something lighter than flax meal. Flax meal, while delicious, ended up being too heavy for this implementation – the frangiapane settled more than I would have liked and was somewhat gooey. Tasty, but gooey. Definitely not photogenic. Meh.


I could think of worse things than making more tarts to perfect the technique.

Be sure to check out the spectacular work of the the Daring Bakers at the Daring Kitchen.

30 thoughts on “daring bakers, bakewell tart.

  1. Mmmm cherry jam sound wonderful. Your tart looks amazing and your sous chef is darling! Great job on this month’s challenge.

  2. Just love that pix of the black cat in front of the tart I think the vegans have all the fun you have to be creative and the heat doesn’t help. I think the pudding looks fab and would wolf it down very fast. great work on this challenge yours Audax.

  3. Beautifully done as always, Marika. Love the cherry jam, and the little heart on top is so cute! BTW, thank you so much again for helping me choose photos! *hugs* It’s been so hard since, well..you know. We have to talk soon, as I have some interesting stuff to tell you.

  4. Your kitty is seriously contemplating some nefarious tricksiness, yes? Beautiful tart. I look forward to hearing what substitutions you try, if you try this again.

  5. Aww, your cat is the cutest! So is the tart, but the cat… (can you tell I am going to be the crazy cat lady on the block?!?) It is so interesting how you substituted different ingredients to make a vegan version. This one must have been hard because of all the eggs and butter. Heck, I think 90% of the tart was butter. Bravo!

  6. That looks quite incredible! I am loving all the veganizing of frangipane. I remember these frangipane pastries my dad used to buy for me, I haven’t thought about them in years – must try this!

  7. I love the photo with your beautiful black kitty! It reminded me of my DB post, actually, where my similar-looking cat is guarding my bakewell tartlettes. :-)


    Sorry to hear the flax-meal substitution didn’t work so well – Though I’m not vegan, I’ve used it a number of times in my own baking with much success. I’ve got a vegan banana bread recipe that is out of this world, from a nutritionist former roommate of mine. :-) Glad to hear the end result was still tasty though! I’ve often had desserts which were a complete eyesore but out of this world in the flavor department!

    • Hi abbeyth! – normally flax meal is my absolute fool-proof egg sub, but it just didn’t cut the mustard in this application – next time I’ll try something that will afford a little more loft. I checked out your post – Pearl is adorable!! :)

  8. I was drawn here by your cat — looks just like my parents’ kitty! I’m glad I was lured, though, because I didn’t know that flax meal could sub for eggs in baked goods. I used to bake a lot of vegan things (like, twenty years ago!), but now mostly do it just for my BIL and SIL. Good-looking tart, too!

  9. The cat looks intrigued! :-)
    You may not be satisfied with the texture of your frangipane, but the tart still looks great! Besides, it was supposed to remain moist, so we were told… Good work veganizing the recipe!

  10. Lovely tart. I, too, contemplated using flax as an egg substitute for the frangipane cream, but ended up using egg replacer instead. Agar flakes and kudzu root are also great thickeners…

    • Totally! Agar and Kudzu are two of my favourite pantry items – it didn’t occur to me to use agar in the frangiapane but now that you mention it, that would make an excellent stabilizer!

  11. Marika,
    I look forward to seeing your future tart experiments. Now that local cherries and strawberries are on the scene in Toronto, I’m inspired to make some beautiful fruit tarts to really highlight the bounty.

  12. The best of us aren’t photogenic ;)

    But your kitty is–totally got sidetracked when reading your post…

    Thanks for participating.


  13. Ugh! I totally understand the whole weather situation. My poor chocolates melt the moment I start playing with them. But tart looks lovely!

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