Description
These delicious Vegan Jam Tarts feature a buttery vegan shortcrust pastry filled with homemade raspberry jam. Perfectly balanced between sweet and tart, these tarts are a delightful vegan dessert or snack. Made with simple ingredients, the jam is cooked on the stovetop until thickened and the crust is baked to a golden perfection. Enjoy these tarts fresh or store for later indulgence.
Ingredients
Jam Ingredients
- 1 cup (150g) fresh or frozen raspberries (can substitute chopped strawberries or fruit of choice)
- 1/2 cup (100g) granulated sugar (use powdered sugar or sweetener to taste)
- 1/4 cup (60g) water (or as needed)
- 2 tablespoons (14g) cornstarch / corn flour (chia seed replacement noted in notes)
Shortcrust Pastry Ingredients
- 1 3/4 cups (220g) all-purpose plain flour (plus extra for dusting)
- 125g vegan block butter (room temperature; see notes for alternatives)
- 1/3 cup (35g) powdered sugar / icing sugar
- 3 tablespoons (45g) cold water (plus more if needed)
Instructions
- Make the raspberry jam: Add raspberries, sugar, water, and cornstarch to a small saucepan and mix until combined with no lumps. Heat over medium, mashing berries with a fork or stick blender. Stir continuously for 5-10 minutes until thickened to a jam-like consistency. Adjust thickness by adding water if too thick or cooking longer if too runny. Set aside to cool; jam will thicken as it cools.
- Prepare the shortcrust pastry: In a large bowl or food processor, mix flour, vegan butter, powdered sugar, and cold water until the dough clumps and is soft yet pliable. Add water or flour 1 tablespoon at a time if dough is too dry or too wet. On a floured surface, gently form dough into a smooth ball.
- Preheat oven and prepare tart tins: Preheat oven to 180°C (350°F) and grease about 20 mini shallow tart tins.
- Roll out and cut pastry: On a floured surface, roll dough to approximately 5 mm (1/4 inch) thickness. Use a 6 cm (2 1/2 inch) fluted cookie cutter to cut circles. Gently press circles into tart molds, ensuring they are pressed against bottom and sides.
- Fill and bake tarts: Dollop about 1 tablespoon of cooled jam into each pastry shell. Smooth jam if needed. Bake for around 20 minutes until pastry is slightly golden brown. Remove from oven and allow tarts to cool completely in pans on a wire rack.
- Serve and store: Once cooled, remove tarts from molds. Enjoy immediately or store in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 1 month.
Notes
- Note 1: For a chia seed replacement of cornstarch in jam, mix 1 tablespoon chia seeds with 3 tablespoons water and let sit for 10 minutes before adding to fruit mixture.
- Note 2: Vegan block butter alternatives include margarine or coconut oil (solid at room temperature) for similar texture.
- Note 3: Handle the dough gently to avoid overworking it which can make the pastry tough.
- The jam thickens as it cools, so expect some soft thickness when hot, but it will set properly as it cools.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
