Description
These delightful Vegan Jam Tarts feature a homemade fruit jam filling nestled in a tender, buttery vegan shortcrust pastry. Perfectly golden and slightly sweet, these mini tarts make a charming dessert or snack suitable for vegans and anyone craving a nostalgic treat. With a simple jam recipe and easy-to-handle pastry, this recipe is ideal for baking beginners and jam tart lovers alike.
Ingredients
For the Raspberry Jam
- 1 cup (150g) fresh or frozen raspberries (chopped strawberries or fruit of choice can be used)
- 1/2 cup (100g) granulated sugar (powdered sugar or sweetener can be substituted to taste)
- 1/4 cup (60g) water (or as needed)
- 2 tablespoons (14g) cornstarch / corn flour (can be replaced with chia seeds; refer to note 1)
For the Shortcrust Pastry
- 1 3/4 cups (220g) all-purpose plain flour (plus extra for dusting)
- 125g vegan block butter (room temperature; see note 2 for alternatives)
- 1/3 cup (35g) powdered sugar / icing sugar
- 3 tablespoons (45g) cold water (plus more if needed)
Instructions
- Make the raspberry jam: Place all jam ingredients in a small saucepan and mix until combined, ensuring no lumps of cornstarch remain.
- Cook the jam: Heat over medium heat, mashing berries with a fork or stick blender. Stir for 5–10 minutes until thickened to a jam-like consistency. Adjust thickness by adding water or cooking longer as needed.
- Cool the jam: Set aside the jam to cool; it will continue thickening as it cools.
- Make the shortcrust pastry: Combine all pastry ingredients in a large mixing bowl or food processor. Mix until the dough clumps and is soft but pliable. Add water or flour in tablespoons if dough is too dry or too wet, respectively.
- Form the dough ball: On a lightly floured surface, gently press dough into a smooth ball.
- Preheat and prepare tart tins: Preheat oven to 180°C (350°F) and grease approximately 20 mini shallow tart tins.
- Roll out the dough: On a floured surface, roll dough to about 5 mm (1/4 inch) thickness.
- Cut and shape tart shells: Use a 6 cm (2 1/2 inches) fluted cookie cutter to cut pastry circles. Press circles gently into tart molds, using fingertips or leftover pastry to fit dough snugly on bottom and sides.
- Add the jam filling: Spoon about 1 tablespoon of cooled jam into each tart shell, smoothing as needed.
- Bake the tarts: Bake for about 20 minutes until the pastry is lightly golden.
- Cool and remove: Let tarts cool in pans on a wire rack completely before removing.
- Serve and store: Enjoy fresh, or store in an airtight container: up to 2 days at room temperature, 1 week refrigerated, or 1 month frozen.
Notes
- Note 1: For a chia seed replacement in the jam, use 1 tablespoon chia seeds mixed with 3 tablespoons water, combined with the berries and sugar, then cooked similarly for a jelly-like consistency.
- Note 2: Vegan block butter can be substituted with coconut oil or margarine for different flavors or dietary preferences.
- Note 3: Handle the dough gently to avoid overworking which can toughen the tart crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
