Vegan Jam Tarts

Vegan jam tarts with a buttery shortcrust pastry filled with an easy homemade (or store-bought) raspberry jam. You only need a few common ingredients to make these classic tarts!

Course Dessert, Snack

Cuisine Australian, British, Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings tarts

Calories 120

Author Anthea

Ingredients

Quick Raspberry Jam (alternatively, use 350g of a thick 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) cornstarch / corn flour (note 1 for chia seed replacement)

Shortcrust pastry

1 ¾ cups (220g) all-purpose plain flour plus extra for dusting
125g vegan block butter room temperature (note 2 for alternatives)
⅓ cup (35g) powdered sugar / icing sugar
3 tablespoons (45g) cold water plus more if needed

Instructions

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.
On a lightly floured work surface, gently press the dough into a smooth ball (note 3).

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 (1/4 inch) thick.
Use a 6 cm (2 1/2 inches) fluted cookie cutter to cut circles out of your pastry. Gently press the pastry circles into your tart moulds. Repeat with the remaining dough.
Use your fingertips or some leftover pastry to press the pastry against the bottom and sides of each tart mold.
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. Place your pans on a wire rack and let the tarts completely cool in their pans.
Remove the tarts from their pans 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

Notes

For a chia seed raspberry jam, omit the water and replace the corn starch with 2 teaspoons of white chia seeds.
Spreadable vegan margarine will also work, but I recommend omitting the water and adding more flour if your dough is too soft. You can also use softened coconut oil in the same quantity. But, I suggest adding a generous pinch of salt to mimic the buttery flavor. If you'd like to use a liquid oil, you'll need to use different quantities for the pastry. Please use 2 1/2 cups (310g) all-purpose flour, 1/2 cup (125g) oil and 1/3 cup (35g) powdered sugar. The oil-based pastry is more delicate than the butter version and needs to be pressed directly into the tart pan.
At this stage, you can use the pastry immediately or chill it in the fridge until needed.

Nutrition