Easy vegan jam tarts with a buttery shortcrust pastry filled with an easy homemade (or store-bought) raspberry jam. You can make these classic tarts with only a few common ingredients in less than 1 hour.
What are jam tarts?
Jam tarts are a popular British and Australian treats that often enjoyed for morning or afternoon tea. For decades, Arnotts in Australia used to sell raspberry tartlets in major supermarkets all around the country.
Jam tarts are often filled with jam, marmalade or lemon curd. They aren't traditionally vegan as they contain dairy butter and may contain eggs. However, they are very easy to veganise and make at home!
Ingredients you'll need
This recipe is made using a few common ingredients including:
Notes about the ingredients
Vegan butter, softened at room temperature. Pastry made with vegan block butter will be the easiest to handle. Alternatively, you may use vegan spreadable butter (margarine) though you will not need to add any water and your pastry will be a little softer.
Raspberries or strawberries if you'd like to make your own jam. You can use either fresh or frozen berries!
Powdered sugar for the pastry, as it dissolves quicker than granulated sugar. However, granulated sugar will still work in the pastry.
Corn starch to thicken the jam. For a healthier jam, you can use chia seeds (more info is in the notes of the recipe card).
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the quick jam (or use store-bought)
It only takes 10 minutes to make your own 'jam' for these easy vegan jam tarts! You can customize the jam to your tastes (i.e. make it less sweet) and it contains more fiber/seeds than store-bought jam.
To make the jam, simply add all the ingredients to a small saucepan and mix until combined. Make sure there are no lumps of corn starch!
Place the saucepan over medium heat. Mash the berries with the back of a fork or, if you're using strawberries, you may need a stick blender.
Mix the jam on the stovetop until it has slightly thickened. The homemade jam should be the same consistency as store-bought jam (note: you'll get twice the amount of jam than in the pictures below.)
Making the shortcrust pastry
To make the pastry, add all ingredients to a food processor and pulse until just combined. If you don't have a food processor, you can mix all the ingredients in a large bowl, using your fingers or a pastry cutter.
The final dough should appear slightly flaky and if you pinch it between two fingers, it shouldn't crumble. If the dough is too dry, simply add 1 tablespoon of water and mix again. If the dough is too wet, add 1 tablespoon of flour and mix again.
If you live in a hot climate or you overworked your dough, your dough may feel too soft to roll out. If so, I'd recommend chilling the dough for 30 minutes. Chilled pastry is often easier to handle!
Assembling the jam tarts
On a lightly floured surface, roll out your shortcrust pastry to about 5 mm (¼ inch) thick. This thickness creates a good pastry-to-jam ratio. Keep in mind that the pastry expands a little when baked!
Then use your fluted cookie cutter to cut circles out of your pastry. You should be able to get around 14 circles from your first slab of pastry.
Collect the excess pastry, gently press it into a ball and roll it out again. Repeat the process until you have no more pastry!
Next, generously grease a mini tart pan with oil or butter. If you don't have a tart pan, you can simply use a cupcake mold.
Press the circles of pastry into your mold. If using a cupcake mold, the pastry should come up the sides by around 1.5 cm (0.6 inch). The pastry should be flexible enough to be shaped but sturdy enough that it won't break easily. But if tiny cracks appear, you can simply pinch/smooth it back together!
Then, dollop 1 tablespoon of jam into each tart mold. If your jam is thick, you may want to use a teaspoon to flatten the surface of each tart.
Baking the vegan jam tarts
The jam tarts are ready with the edges are slightly golden brown, and the filling is slightly bubbling. We just want to make sure the pastry is cooked through!
When the tarts are hot/warm from the oven, they are very delicate so I'd recommend allowing them to cool in the pans. After the tarts cool, they should be easy to remove from the pans (if not, gently ease them out with a butter knife)!
Instead of butter, you can use softened coconut oil OR a liquid oil. I've listed the ratios in the notes of the recipe card below.
Pastry made with liquid oil is much more delicate than regular pastry. In this case, I'd recommend that you skip rolling out the pastry but press the pastry directly into the tart pan.
I haven't tested this particular recipe with gluten-free flour. However, normally I can substitute all-purpose flour with a 1:1 combination of almond flour and all-purpose gluten-free flour.
Traditionally, these tarts are also filled with apricot jam and lemon curd. However, blueberry jam, orange marmalade or any other jam will work!
More easy vegan cookies
Vegan Jam Tarts
Quick Raspberry Jam (alternatively, use 300g of store-bought jam)
- ~1 cup (150g) fresh or frozen raspberries, chopped strawberries or fruit of choice
- ½ cup (100g) granulated sugar, powdered sugar or sweetener, to taste
- ¼ cup (60g) water, or as needed
- 2 tablespoons (14g) corn starch, (note 1 for chia seed replacement)
To make the raspberry jam (skip if using store-bought):
- Add all ingredients to a small saucepan and mix until just combined. Make sure there aren't any lumps of corn starch.
- Place the saucepan over medium heat. Mash the berries with the back of a fork (or use a stick blender). Stir the mixture for 5-10 minutes or until it has thickened and has a similar consistency to regular jam. If the mixture is too thick, add a dash of water and cook the jam until it reaches your desired consistency. If the mixture is too runny, cook the jam for a little longer.
- Set aside the jam to cool. The jam will thicken slightly as it cools.
To make the shortcrust pastry:
- Add all ingredients to a large mixing bowl or food processor. Mix until the dough starts to clump together. The dough should be quite soft but pliable and can be pinched between two fingers without breaking. If the dough is too dry, add 1 tablespoon of water and mix again. If the dough is too wet, add 1 tablespoon of flour and mix again.
- Gently knead the dough into a smooth ball (note 4).
To assemble and bake:
- Preheat the oven to 180°C (350°F). Grease 24 mini shallow tart tins.
- On a clean floured surface, use a rolling pin to flatten the dough to around 5 mm (¼ inch) thick.
- Use a 6 cm (2 ½ inches) fluted cookie cutter to cut circles out of your pastry. Gently press the pastry circles into your tart moulds. Re-roll the remaining pastry and repeat until all of the dough has been used up.
- Use your fingertips or a small spoon to press the pastry against the bottom and sides of each tart mold. (note 5)
- Dollop around 1 tablespoon of jam in the middle of each tart. If needed, smooth out the jam in each tart.
- Bake the tarts in the oven for around 20 minutes or until the tarts are slightly golden brown. Allow the tarts to completely cool in the moulds.
- Remove the tarts from their molds and enjoy! Store the tarts in an airtight container at room temperature for 2 days, in the fridge for 1 week or in the freezer for up to 1 month
- For a chia seed raspberry jam, omit the water and replace the corn starch with 2 teaspoons of white chia seeds.
- Alternatively, you can use softened room temperature coconut oil (in the same amount as the butter). I'd recommend adding a generous pinch of salt to mimic the buttery flavor. If you'd like to use liquid oil, use 2 ½ cups (310g) all-purpose plain flour, ½ cup (125g) liquid oil, ⅓ cup (35g) powdered sugar. The oil-based pastry is more delicate than the butter version so should be pressed directly into the tart pan.
- Spreadable vegan margarine will also work for this pastry. However, I'd recommend adding no water and, if needed, adding 1-2 tablespoons of extra flour to ensure the pastry is a workable consistency.
- At this stage, you can use the pastry as is or chill it in the fridge until needed. I'd recommend wrapping the pastry in a food wrap or storing it in an airtight container.
- If this step is too fiddly for you, you can divide the pastry into 24 even parts and press them into your cupcake/tart mold.
This recipe and post were originally published in 2018 and updated in 2022.
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