Quick Vegan Cranberry and Anise Bakewell Tart

Quick Vegan Cranberry and Anise Bakewell Tart

Recently I made some cranberry shrub from one of my favorite cooking blogs by David Lebovitz. The shrub remains in my fridge, ready for delicious and festive cocktails, but his recipe didn't have any suggestions for what to do with the leftover cranberry...and I 1) can't abide waste and 2) love a good excuse to make a cake/pie! So, this quick and easy foray into Bakewell tart land is the delicious result!

I have a full-on Bakewell tart recipe that I am still perfecting, but this is a great halfway house for using up any leftover fruits or jams you may have on hand.

Vegan Cranberry and Anise Bakewell Tart

Total time: approximately 45 minutes

Serves: makes 8 mini muffin tarts

For the crust:

1 cup light brown flour
Pinch salt
1 1/2 tbsp coconut oil at cool room temp
1/2 tsp apple cider vinegar
1 -2 tbsp water

Preheat the oven to 180C/376f. Rub the oil into the flour until it resembles oatmeal - then mix in the other ingredients and knead until it forms a sticky but pliable dough. Cut into circles and bake in a well greased muffin tin for 10 minutes.

Meanwhile, prep the frangipane:

1/2 cup ground almond
1/2 cup sugar
1/3 cup margarine
1 tsp vanilla
1/2 tsp almond extract
1 tbsp ground flaxseed
1 tbsp protein powder (optional)
2 tbsp almond milk

Stir all the frangipane ingredients together in a bowl (mixing the flaxseed with the milk before adding the other ingredients can be helpful, but isn't necessary as long as everything is properly mixed).

When the pastry is ready, place a dollop of cranberry/jam/fruit in each tart, too with frangipane (and some slivered almonds, if you like) and bake for 12-15 minutes or until nicely golden brown.

For the cranberry shrub, I made it according to David Lebovitz's instructions, using 2 star anise in place of the allspice, and reserved all the cranberry pulp which was the perfect amount for this recipe.