Easy homemade cherry bakewell vegan pastry tartlets.

Cherry Bakewells

Cherry bakewells are a traditional baked English dessert made with a buttery shortbread crust, spread with a layer of jam, covered with a ground almond filling and topped with a layer of icing and a glacè cherry.

If you think it sounds tasty, you’re not wrong. It’s perfectly moist, soft and crumbly and great when you’re craving something sweet that isn’t chocolate based.

How To Make Vegan Cherry Bakewells

Delectable cherry bakewells start with a smooth buttery pastry crust. The easiest way to mix the dough is with a stand mixer but you can definitely do it by hand if you don’t have one.

To get the right texture, you’ll need flour, vegan butter, confectioner’s sugar and egg replacer. After mixing, the dough comes together easily to form large moist crumbs.

Turn the dough out onto a floured surface. You’ll notice that the pastry become melty and soft after handling, so I recommend refrigerating the dough until you’re ready to shape the tartlets.

Try experimenting with a variety of fruit jams in the filling. Cherry and raspberry, and strawberry are favorite flavors.

To make the almond filling, beat the vegan butter until light and creamy. Add the almond paste and sugar and whip until it becomes smooth and creamy. Slowly add water and mix until smooth. Fold in the cake flour and blend until there are no lumps.

Stack of homemade cherry bakewell tarts with a bite taken out of one.
Delectable cherry bakewells are soft, jammy and buttery.

When ready to assemble the cherry bakewells, form the pastry into tart shells. Spoon a layer of jam on the bottom and then pour the almond filling until it reaches the top of the shell. Next, bake until the edges become lightly browned and the filling has set (around 16-20 minutes).

When the bakewells reach room temperature, whip up the icing and spread a thin layer over the bakewell. Top with a halved maraschino cherry and enjoy!

Making cherry bakewell tartlets take a little bit of preparation but they are worth the effort. Give it a try and let me know how you liked it.

Easy delicious cherry bake wells on a striped dish towel
Yield: 12 Tartlets

Cherry Bakewells

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Make delicious cherry bakewells at home. This vegan cherry bakewell recipe is buttery, moist, jammy and crumbly.



  • 1 1/4 Cups All-Purpose Flour
  • 1/3 Cup Powdered Sugar
  • 8 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 2 Vegan Eggs (I Recommend Bob's Red Mill Egg Replacer)


  • 8 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 8 oz. Almond Paste
  • 1/2 Cup Granulated Organic Cane Sugar
  • 1/3 Cup Water
  • 1/3 Cup + 2 Tablespoon Cake Flour
  • Jam(s) of Choice (Traditionally, it's sour cherry or raspberry)


  • 1 Cup Powdered Sugar
  • 4 Teaspoons Water
  • 6 Natural Maraschino Cherries



  1. In the bowl of a stand mixer, combine the flour and powdered sugar and mix together. Add the butter and pulse until small crumbs form (around 30 seconds).
  2. While mixing, add the egg replacer until a moist mixture is made. If it's a little too wet to handle, add more flour.
  3. Turn the dough out onto a generously floured surface. Roll it into a ball and divide into two round discs. Wrap with clear kitchen wrap and place in the fridge to chill (at least 1 hour).


  1. In the bowl of a stand mixer, beat the butter until light and creamy.
  2. Next, add the almond paste and granulated sugar, beating until smooth. There will still be chunks of almond paste and that's okay!
  3. While still mixing, add the water. The filling will now be more of a liquid.
  4. To thicken the filling, reduce the speed and fold in the flour until there are no lumps.


  1. Set the oven to 400°F/200°C and let it get to temperature.
  2. Place a cupcake liner in each well of a 12 cup baking pan.
  3. Taking one pastry disc out of the fridge, roll it out onto a cutting board with a rolling pin. Make sure both the rolling pin and cutting board are generously floured. The pastry is very soft and the extra flour will stop it from sticking.
  4. Using a wide mouthed cup or a round cookie cutter (around 3.5" in diameter), cut out 6 pastry rounds. With your fingers, press the pastry into the muffin wells. The pastry is very malleable, so if you get a tear in the pastry simply use the heat from your finger to repair the tear or use more pastry to patch it up.
  5. Repeat the process with the other pastry disc until you have 12 tart shells.
  6. In the bottom of each shell, spoon around 1 tablespoon of jam and spread evenly
  7. On top of this, spoon in the filling until it reaches the top of the shell. Place in the oven and bake until golden (between 16-20 minutes). When done, remove from the oven and allow to cool (if you don't plan on icing the tartlets, eating fresh, warm cherry bakewells is also really good).


  1. Dry off the maraschino cherries with a paper towl and cut in half.
  2. Mix the powdered sugar and water in a bowl. Stir until smooth and thickened. It should neither be too thick or too runny. If it's too runny, add a little more powdered sugar and stir well.
  3. When the bakewells are cooled, spoon the icing on and top with a cherry half.
  4. Serve to friends and family or refrigerate to enjoy later.


Try experimenting with a variety of fruit jams in the filling. I personally like banana spread to create a taste reminiscent of banana bread.

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Nutrition Information


12 Tartlets

Serving Size

1 Bakewell

Amount Per Serving Calories 259Total Fat 10gSaturated Fat 2.5gSodium 123mgCarbohydrates 33gSugar 19gProtein 3.8g

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