If you have a soft spot for classic sweets with a fresh, fruity twist, then this Vegan Raspberry Jam Tarts Recipe is going to steal your heart. These charming little tarts are a delightful combination of a crisp, buttery vegan shortcrust pastry and a luscious, home-cooked raspberry jam filling that balances sweetness with just the right hint of tang. Whether you want a quick homemade treat or an impressively simple dessert to share, these tarts bring cozy comfort and a burst of vibrant color to your table with every bite.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Vegan Raspberry Jam Tarts Recipe. Each item plays a vital role – from the flaky shortcrust pastry base that offers that perfect melt-in-your-mouth texture to the juicy, naturally sweet raspberry jam that creates a beautiful contrast of flavors and colors.
- Fresh or frozen raspberries (about 1 cup / 150g): These provide the fresh, fruity core and bright red color for the jam.
- Granulated sugar (½ cup / 100g): Sweetens the jam while balancing raspberry tartness – you can use powdered sugar or another sweetener to suit your taste.
- Water (¼ cup / 60g): Helps dissolve the sugar and cornstarch to create the perfect jam consistency.
- Cornstarch (2 tablespoons / 14g): Thickens the jam naturally without altering the flavor; chia seeds work well as an alternative too.
- All-purpose flour (1 ¾ cups / 220g): Forms the base of the flaky shortcrust pastry.
- Vegan block butter (125g): Gives the pastry its classic richness and crisp crumb; alternatives like vegan margarine or coconut oil can also be used.
- Powdered sugar (⅓ cup / 35g): Sweetens the pastry slightly and ensures a tender bite.
- Cold water (3 tablespoons / 45g): Binds the dough together to the perfect pliable texture without toughness.
How to Make Vegan Raspberry Jam Tarts Recipe
Step 1: Prepare the Raspberry Jam
Start by creating your own quick raspberry jam, which really elevates the tarts with its fresh flavor. Combine raspberries, sugar, water, and cornstarch in a small saucepan, mixing until smooth with no lumps. Heat over medium, mashing the berries gently as it simmers to a thick, spreadable consistency—think of it like the perfect jam you’d want on your morning toast. Cooling the jam lets it thicken further, turning it into that luscious filling.
Step 2: Make the Shortcrust Pastry
While your jam cools, whip up the buttery vegan shortcrust pastry. Combine the flour, vegan butter, powdered sugar, and cold water either by hand or food processor. The magic here is to achieve a dough soft enough to handle but sturdy enough not to crumble—adding a splash more water or flour as needed. Once your dough is smooth and pliable, shape it into a ball and gently press it flat, ready for rolling out.
Step 3: Assemble and Bake
After rolling your dough out to about a quarter of an inch thick, cut out neat circles with a fluted cutter and press them gently into greased tart tins. Each tiny tart shell cradles about a tablespoon of your homemade raspberry jam, spreading evenly but not too much. Once filled, bake these beauties at 180°C (350°F) for around 20 minutes until golden and slightly puffed up—the smell alone will get everyone eagerly waiting. Cool on a wire rack before you pop them out of their tins to enjoy.
How to Serve Vegan Raspberry Jam Tarts Recipe
Garnishes
To add a little extra wow-factor, sprinkle your Vegan Raspberry Jam Tarts Recipe with a dusting of powdered sugar just before serving. Fresh raspberries or mint leaves make a pretty, fresh garnish that complements the tart’s natural flavors and adds a burst of vibrant color and aroma.
Side Dishes
Pair these tarts with a scoop of creamy coconut or vanilla vegan ice cream, or a dollop of whipped coconut cream. The cold, creamy texture contrasts beautifully with the crumbly pastry and sweet-tart jam, making for an indulgent, balanced dessert experience that feels just right.
Creative Ways to Present
If you’re looking to impress guests or elevate your afternoon tea, arrange several Vegan Raspberry Jam Tarts Recipe on a rustic wooden board with edible flowers and fresh berries. Alternatively, place each tart on individual small plates with a drizzle of vegan chocolate sauce or a side of fresh fruit coulis for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Your Vegan Raspberry Jam Tarts Recipe stays wonderfully fresh for a couple of days stored in an airtight container at room temperature. If it’s a warm day, popping them into the fridge will extend their life up to a week, keeping the pastry crisp and jam sweet.
Freezing
For longer storage, freeze the tarts in an airtight container for up to one month. Make sure to separate layers with parchment paper to prevent sticking. When you’re ready for a treat, thaw them overnight in the fridge to maintain that tender pastry texture and rich jam flavor.
Reheating
Warm your frozen or refrigerated tarts gently in an oven preheated to 160°C (320°F) for 10-12 minutes to revive that fresh-baked aroma and slightly crispy crust. Avoid microwaving to prevent sogginess, as the oven method preserves the delightful texture perfectly.
FAQs
Can I use store-bought jam instead of making my own?
Absolutely! If you’re short on time, a thick, good-quality store-bought raspberry jam works wonderfully. Just make sure it’s thick enough to hold its shape in the tart shells to avoid sogginess.
Is it possible to substitute the vegan butter?
Yes, you can use vegan margarine or softened coconut oil instead of vegan butter. Just keep in mind that the texture and flavor might vary slightly, so adding a pinch of salt can help mimic that rich buttery note.
Can I change the fruit for the jam?
Definitely! This Vegan Raspberry Jam Tarts Recipe is versatile. You can swap raspberries for chopped strawberries, blueberries, or your favorite fruits, just adjust the sweetness accordingly.
How do I make the pastry less crumbly if it breaks easily?
Adding a bit more cold water a teaspoon at a time while mixing helps bind the dough better. Be gentle when handling and avoid overworking the dough to keep it tender yet sturdy.
Can I make these tarts gluten-free?
It’s possible by using a gluten-free flour blend suitable for pastry. However, the texture may differ slightly, so consider adding a binding agent like xanthan gum if your blend lacks it, and adjust water quantity as needed.
Final Thoughts
I truly can’t recommend making the Vegan Raspberry Jam Tarts Recipe enough. It’s an uncomplicated, joyous recipe that delivers sweetness, freshness, and that nostalgic, comforting feeling all in one little tart. Whether for a treat to brighten your day or a charming dessert to share with loved ones, these tarts are bound to become a cherished favorite in your kitchen.
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Vegan Raspberry Jam Tarts Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 20 mini jam tarts
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
Delight in these Vegan Jam Tarts featuring a buttery shortcrust pastry filled with luscious homemade or store-bought raspberry jam. Perfectly tender and flaky, these tarts offer a vegan-friendly treat with a fruity, sweet center that’s ideal for any occasion.
Ingredients
Quick Raspberry 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 (or 2 teaspoons white chia seeds as a replacement)
Shortcrust Pastry
- 1 ¾ cups (220g) all-purpose plain flour, plus extra for dusting
- 125g vegan block butter, room temperature (optionally spreadable vegan margarine or softened coconut oil with a pinch of salt)
- ⅓ cup (35g) powdered sugar / icing sugar
- 3 tablespoons (45g) cold water, plus more if needed
Instructions
- Make the raspberry jam: Add all the jam ingredients to a small saucepan and mix to combine, ensuring no lumps of cornstarch remain. Heat over medium heat, mashing the berries with a fork or stick blender. Stir continuously for 5-10 minutes until thickened to jam consistency. Adjust thickness by adding water if too thick or cooking longer if too runny. Set aside to cool; the jam will thicken further as it cools.
- Prepare the shortcrust pastry: In a large bowl or food processor, combine the flour, vegan butter, powdered sugar, and cold water. Mix until dough clumps together, soft but pliable and able to be pinched without breaking. If too dry, add 1 tablespoon water; if too wet, add 1 tablespoon flour and mix again. Press dough into a smooth ball on a floured surface.
- Assemble the tarts: Preheat oven to 180°C (350°F). Grease approximately 20 mini shallow tart tins. Roll out dough on a floured surface to about 5 mm thick. Use a 6 cm fluted cutter to cut circles and press each gently into tart molds. Press pastry to sides and bottom firmly with fingertips or leftover pastry.
- Fill and bake: Place about 1 tablespoon of cooled jam into the center of each tart shell, smoothing as needed. Bake for 20 minutes or until tarts turn slightly golden. Allow to cool completely in pans on a wire rack.
- Serve and store: Remove tarts from pans and enjoy. Store in an airtight container at room temperature for 2 days, in the refrigerator up to 1 week, or freeze for up to 1 month.
Notes
- For chia seed jam substitute: omit water and replace cornstarch with 2 teaspoons white chia seeds.
- Spreadable vegan margarine can replace butter; omit water and add more flour if dough feels too soft. Alternatively, use softened coconut oil with a pinch of salt.
- Using liquid oils requires adjusting flour (2 ½ cups / 310g) and powdered sugar (⅓ cup / 35g); this pastry is more delicate and should be pressed directly into tart pans.
- Dough can be used immediately or chilled in the fridge before rolling out.
