Vegan Bakewell Tart

Make the shortcrust pastry: combine 180 g plain flour, 30 g icing sugar, and the salt in a large bowl. Rub in the cold cubed vegan butter with your fingertips until the mixture resembles fine breadcrumbs. Add the ice-cold water one tablespoon at a time, pressing the dough together until it just holds. Shape into a flat disc and wrap in beeswax-free wrap or cling film.

Refrigerate the pastry disc for at least 30 minutes until firm.

Preheat the oven to 190°C (170°C fan). On a lightly floured surface, roll the chilled pastry to 3 mm thickness and use it to line a 20 cm loose-bottomed tart tin, pressing gently into the edges. Trim the overhang, then prick the base all over with a fork. Line with baking paper and fill with baking beans or rice.

Blind bake the pastry case for 15 minutes until the edges are set and pale golden. Remove the baking beans and paper and return to the oven for a further 5 minutes until the base looks dry and very lightly coloured. Remove from the oven and allow to cool slightly. Reduce the oven temperature to 180°C (160°C fan).

Make the frangipane: beat the softened vegan butter and caster sugar together with an electric hand whisk for 3–4 minutes until pale and fluffy. Add the almond extract and vanilla extract and mix to combine.

In a clean bowl, whisk the aquafaba with an electric hand whisk for 3–4 minutes until it forms soft, foamy peaks — it does not need to be stiff. Fold the whisked aquafaba into the butter mixture in two additions to keep the mixture light.

Sift the 30 g plain flour and baking powder over the mixture, add the ground almonds, and fold together gently until just combined with no dry streaks remaining.

Spread the raspberry jam evenly over the cooled pastry base, reaching all the way to the edges.

Spoon the frangipane over the jam layer and spread gently to an even surface, being careful not to disturb the jam beneath. Scatter the flaked almonds evenly over the top.

Bake at 180°C (160°C fan) for 28–32 minutes until the frangipane is deep golden, risen, and a skewer inserted into the centre comes out with moist but not wet crumbs. Allow to cool completely in the tin before removing.

Dust generously with icing sugar just before serving.