Easy 5 ingredient bakewell squares

5 ingredient easy Bakewell

Bakewell tart is one of our favourite summer treats! Mom used to buy almond fingers when we were kids and they were always devoured – these are like a fancier version! We took the liberty to rightly or wrongly assume that most people have vegetable oil in their home so this is actually a sixth ingredient but we really wanted it to work with 5 ingredients and 6 ingredients just didn’t have the same ring so please forgive us!

Takes 35 minutes

Serves 12


  • 1 sheet pre rolled vegan shortcrust pastry 320g
  • 200 g raspberry jam
  • Frangipane;
  • 200 g ground almonds
  • 175 g powdered sugar
  • 125 g self raising flour
  • 150 ml Neutral Oil
  • Optional extras
  • – 25g flaked almonds
  • – 75g fresh raspberries


  • Defrost pastry if using frozen.
  • Roll out the pastry. Line a 25 x 18cm (3.5cm deep) size tray with parchment paper. Transfer the pastry to the tray and trim it to roughly fit your tray.
  • Next we have to blind bake pastry. To do this, line with another sheet of parchment paper and fill with cooking beans. Bake in the oven for 10 mins – remove beans, pop back in the oven for 5 mins so the base cooks. Remove and allow to cool. Reduce the oven temp to 180 C
  • Make the frangipane while pastry is blindbaking. Sieve the flour and sugar into the almonds in a large mixing bowl with a pinch of salt and mix to combine and so the almonds have no lumps. For the wet ingredients mix the oil with 120ml of water and add into the dry ingredients. Mix until combined into a batter.
  • Add the jam in an even layer to the pastry. Leaving approx 1-2 cm around the edge uncovered.
  • Add the almond mixture to the tray, spread evenly over the jam, taking care not to mix them. Dot the raspberries over the almond mixture and press into the frangipane. Scatter flaked almonds over the mixture.
  • Bake for 30-35 mins – rotate halfway through baking time so the top browns evenly.
  • Remove from the oven and allow to cool fully in the tray before cutting. We like to cut our bakewells into fingers, approx 3 x 12 cm (you should get 10 -12 fingers) but you can portion into your prefered size and slice. Enjoy!


Print Recipe

Recipe Club

Image of chickpea curry

Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!

Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.

Your Membership Includes:

  • Recipes: Access 600+ delicious, health-boosting recipes.
  • Community Connection: Share cooking tips, get inspired, and support each other.
  • Wellness Resources: Unlimited HIIT workouts, guided meditations, yoga lessons, and breathwork sessions.
  • Eat Well. Feel Good. Live Better. Join The Happy Pear Recipe Club today and transform your culinary and wellness journey.
  • Join Now! Choose between monthly or annual membership and get access to all our incredible recipes and resources in one place.

Image of chickpea curry

Plant Based Recipes

View All

Recipe Club Pricing

Whether it's monthly or annual, our Recipe Club membership gives you access to all our recipes in one place