Vegan jam tarts with a buttery shortcrust pastry filled with an easy homemade (or store-bought) raspberry jam. These classic tarts are made with common pantry ingredients and come together in less than 1 hour.
What are jam tarts?
Jam tarts are popular British and Australian treats that are 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, it's easy to make vegan jam tarts at home!
Ingredients you'll need
This recipe is made using a few common ingredients including:
Notes about the ingredients
Vegan block butter for the crispiest cookie-like pastry. You may use vegan spreadable butter (margarine), however, your pastry will be softer to handle and you will not need to add any water.
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 for these vegan jam tarts.
Corn starch to thicken the jam. For a healthier jam, you can skip the corn starch and make a chia seed jam (I've listed recipe quantities in the notes of the recipe card).
The full list of ingredient 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 a quick homemade 'jam' for these vegan tarts!
Simply add all the jam ingredients to a small saucepan and mix until combined. Make sure there are no lumps of corn starch!
Then place the saucepan over medium heat. Once the berries start to soften, mash them with a fork or a stick blender.
While the jam is cooking, mix it until it has thickened. Your homemade jam should be the same consistency as store-bought jam (you'll get twice the amount of jam than in the pictures below.)
Tips for making 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 and use your fingers or a pastry cutter.
The final dough should be slightly flaky. 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 your home is warm or you overworked your dough, your dough may be too soft to roll out. If it is, simply chill the dough for 30 minutes. Chilling the dough will make your vegan jam tarts easier to assemble!
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. I got around 14 circles from my first slab of pastry.
Collect the excess pastry, gently press it into a ball and roll it out again. Repeat until you have no more pastry!
Next, generously grease a mini tart pan with oil or butter and press the circles of pastry into your mold.
If you don't have a tart pan, you can use any cupcake mold. The pastry should come up the sides by around 1.5 cm (0.6 inches).
The pastry should be flexible enough to be shaped but sturdy enough that it won't break easily. If any cracks do appear, simply smooth it back together!
Then, dollop 1 tablespoon of jam into each tart. If your jam is thick, you may want to use a teaspoon to flatten it out..
Baking the vegan jam tarts
The jam tarts are ready when the edges are slightly golden brown, and the filling starts to bubble. We just want to ensure the pastry is cooked through!
Straight out of the oven, the vegan jam tarts are very delicate so I recommend allowing them to cool in their tart pans. When they're cool, they'll be easy to pop out of the pans. If they're a little stuck, ease them out with a butter knife!
Instead of butter, you can use softened coconut oil OR liquid oil. I've listed the quantities in the notes of the recipe card below.
Pastry made with liquid oil is much more delicate than regular pastry. In this case, I recommend that you don't roll 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, jam tarts are often 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)
Make the raspberry jam (skip if using store-bought):
- Add all the 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 a stick blender. Stir the mixture for 5-10 minutes or until it has thickened and has a consistency similar to store-bought jam. If the mixture is too thick, add a dash of water to thin out. If the mixture is too runny, cook the jam for a little longer.
- Set aside the jam to cool. The jam will thicken as it cools.
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).
Assemble and bake the vegan jam tarts:
- Preheat the oven to 180°C (350°F). Grease around 20 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 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 vegan jam tarts 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 them 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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