No. 2 of 26 alphabetical bakes! I've never considered making bakewell tarts before as they look rather time-consuming - there's pastry, blind baking, frangipane, and more baking. But it was a good experiment in veganising a classic. I used coconut sugar, hence the deep brown colour, far more rustic-looking than the ones from Lazy Cat Kitchen from which I borrowed the recipe. The traditional bakewell has strawberry jam between the pastry and filling and is covered with white icing; I did the cherry version sprinkled with flaked almonds for a healthier bite.

12-hole muffin tin
1 1/2 c flour (I used spelt)
2 tbsp icing sugar
pinch salt
3 tbsp coconut oil (firm) or olive oil or non-dairy spread
up to 1/2 c filtered water

2 tbsp + 2 tsp (40ml) melted coconut oil or olive oil
6 tbsp (75g) coconut sugar
2 tbsp + 2 tsp flour
1/2 c aquafaba
1/2 tsp almond extract
120g almond flour
3/4 c cherry jam
cherry halves
1/2 c almond flakes

For the pastry put dry ingredients in a bowl and rub in oil. Add water a little at a time and combine gently to form a dough but don't overhandle. Wrap in cling film and refrigerate for at least 30 min.
Remove from fridge and divide into 6 equal portions. Roll out each portion into a circle around 13cm in diameter and 2-3mm thick. Gently ease the pastry into each muffin hole and trim the excess with a sharp knife. I actually got 7 tarts from my dough. Chill in fridge for at least 1 hour.
Preheat the oven to 175C. Once pastry is chilled line each one with baking paper and fill with dried beans or baking beads. Blind bake for 10 min, then remove paper and beads and bake for a further 5 mins if necessary.
While the pastry is baking, make the frangipane filling. Beat sugar and oil with an electric mixer until smooth. Add flour and mix. Then add almond extract and aquafaba. Lastly fold in almond flour.
Put 1-2 tbsp jam into the bottom of each pastry case. Add filling till almost to the top. Place a cherry half in the middle and scatter almond flakes around it.
Bake for 20-30 min until cooked through and nicely browned on top. Cover with foil halfway through cooking if the tops are getting too brown. Leave in the tins to cool then store in an airtight container.