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.
