If you have a sweet tooth but want to keep things plant-based and delightfully simple, this Vegan Raspberry Jam Tarts Recipe is your new best friend in the kitchen. Imagine buttery shortcrust pastry baked to perfection, filled with luscious raspberry jam that’s tart, sweet, and bursting with fresh fruit flavor. These tarts feel classic yet comforting, making them perfect for sharing at any afternoon tea, celebration, or just as an indulgent treat. They’re surprisingly easy to make, beautifully versatile, and guaranteed to become a favorite that friends and family will beg for again and again.
Ingredients You’ll Need
For this Vegan Raspberry Jam Tarts Recipe, you’ll notice the ingredient list is wonderfully straightforward. Each element plays a crucial role—from the flakiness of the shortcrust to the vibrant natural sweetness of the raspberry jam—ensuring each bite is a mouthwatering balance of texture and flavor.
- Fresh or frozen raspberries (about 1 cup/150g): The star fruit, offering tartness and that vibrant red color that makes these tarts pop visually and taste-wise.
- Granulated sugar (½ cup/100g): Adds sweetness to balance the tartness of the berries; you can adjust to taste or swap with your favorite sweetener.
- Water (¼ cup/60g): Helps cook the jam to the perfect consistency without drying it out.
- Cornstarch or corn flour (2 tbsp/14g): Essential for thickening the jam so it’s not runny and sets beautifully inside the pastry.
- All-purpose plain flour (1 ¾ cups/220g): The base of our shortcrust pastry, providing structure and flakiness.
- Vegan block butter (125g): Gives the crust that irresistible buttery richness; be sure it’s cold for best results.
- Powdered sugar (⅓ cup/35g): Sweetens the pastry subtly and keeps it tender.
- Cold water (3 tbsp/45g): Just enough to bring the pastry dough together without making it sticky.
How to Make Vegan Raspberry Jam Tarts Recipe
Step 1: Prepare the Raspberry Jam
Begin by making your fresh raspberry jam unless you prefer store-bought. Combine the raspberries, sugar, water, and cornstarch in a saucepan, making sure the cornstarch is fully dissolved to avoid lumps. Heat the mixture over medium heat while mashing the berries with a fork or stick blender. It’s amazing to watch how those whole raspberries transform into a thick, jewel-toned jam in about 5 to 10 minutes. Keep stirring and adjust consistency with water or extra cooking time as needed. Once thickened, set it aside to cool, knowing that it will get even thicker as it rests.
Step 2: Make the Shortcrust Pastry
This is where patience turns into buttery goodness. Mix your flour, powdered sugar, and vegan butter in a large bowl or food processor until the dough just clumps together. The magic is in the texture: you want it soft and pliable, tender but sturdy enough to hold those jam pockets. If it feels too dry, a splash more water works wonders; too sticky, add a touch more flour. Roll it gently into a smooth ball on a floured surface, ready for shaping.
Step 3: Assemble the Tarts
Preheat your oven to 180°C (350°F) and grease your mini tart tins. Roll out your pastry to about 5 mm thickness—just thick enough to hold the filling without breaking. Use a 6 cm fluted cutter to make perfect little rounds, pressing each one gently into the tins. Your fingertips or leftover pastry scraps will help you delicately nestle the dough against the pan, creating a charming tart shell.
Step 4: Fill and Bake
Place about a tablespoon of your homemade or store-bought raspberry jam into each tart shell, smoothing it out just a bit to avoid overflow. Then pop the tins into the oven and let the magic happen over the next 20 minutes. Watch for a tempting golden crust that signals these little beauties are ready. Let them cool in the pans before carefully releasing them—patience here ensures perfect shape and the best flavor.
How to Serve Vegan Raspberry Jam Tarts Recipe
Garnishes
To elevate your Vegan Raspberry Jam Tarts Recipe, consider a gentle dusting of powdered sugar, which adds a snowy touch of sweetness and a classic finish. Fresh mint leaves or thinly sliced almonds can bring an added layer of elegance and texture. For a decadent twist, drizzle a little vegan white chocolate or a glaze made from lemon juice and icing sugar to contrast that sweet-tart filling beautifully.
Side Dishes
These tarts are truly versatile companions. Serve warm alongside a scoop of vegan vanilla ice cream or coconut whipped cream for a dreamy dessert experience. If you’re aiming for a more substantial treat, pair them with a fresh fruit salad or a hot cup of tea or coffee. Their bright, fruity charm will beautifully complement a refreshing herbal infusion like chamomile or mint.
Creative Ways to Present
Turn these delightful tarts into a charming dessert table centerpiece by arranging them on a rustic wooden board or a vintage cake stand. Alternate with small bowls of extra jam and fresh berries for guests to indulge as they please. For individual servings, place each tart on a petite dessert plate with a sprig of edible flowers—a stunning way to impress guests or celebrate a special occasion with flair.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store these Vegan Raspberry Jam Tarts in an airtight container at room temperature to keep the crust tender and the jam fresh for up to 2 days. For longer storage, the fridge will keep them good for about a week, though it’s best to let them come back to room temperature before serving to bring out their full flavor and texture.
Freezing
Want to enjoy these tarts later? They freeze wonderfully. Place them in a single layer on a tray first to freeze individually, then transfer to a freezer-safe container or bag. This prevents them from sticking together and keeps the pastry flaky. Frozen tarts will keep up to 1 month and are perfect for spontaneous indulgence.
Reheating
When the craving hits, simply warm your tarts in a preheated oven at 160°C (320°F) for around 5 to 7 minutes or until just warmed through. This keeps the crust crisp and the jam delightfully gooey. Avoid microwaving if possible, as it can make the pastry soggy and less enjoyable.
FAQs
Can I use other fruit jams for this recipe?
Absolutely! While raspberry jam is classic and vibrant, this recipe works beautifully with strawberry, blueberry, or even apricot jam. Feel free to get creative with flavors and seasonal fruits you love.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be mindful that the texture might be slightly different, but the flavor will still shine.
Can I use a different thickener if I don’t have cornstarch?
Cornstarch is ideal for thickening the jam quickly, but chia seeds can be a great vegan alternative. If using chia, add about 1 tablespoon and let the jam sit for a bit longer to thicken naturally.
How do I keep the shortcrust pastry from becoming too crumbly?
The key is balance. Make sure your vegan butter is cold, and add just enough cold water to bring the dough together without making it sticky. Avoid overworking the dough to keep it tender and flaky.
Can I bake these tarts without individual tart tins?
If you don’t have tart tins, you can use a mini muffin tin or even shape the dough into small free-form rounds directly on a baking sheet. Just keep an eye on the shape as they bake and adjust timing if needed.
Final Thoughts
There is something truly special about a perfectly baked jam tart, and this Vegan Raspberry Jam Tarts Recipe delivers that joy in every bite. It’s a simple, approachable way to impress with homemade flair while staying wholesome and plant-based. So pull out your rolling pin, gather those ingredients, and treat yourself and your loved ones to these sweet, flaky delights—you’ll be so glad you did!
Print
Vegan Raspberry Jam Tarts Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 tarts
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
These vegan jam tarts feature a buttery shortcrust pastry filled with a delicious homemade or store-bought raspberry jam. Perfectly crisp and sweet, these tarts are easy to make and use simple, common ingredients to create a classic treat that everyone can enjoy.
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 chia seed replacement as per note 1)
Shortcrust Pastry
- 1 ¾ cups (220g) all-purpose plain flour, plus extra for dusting
- 125g vegan block butter, room temperature (alternatives suggested in note 2)
- 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 until just combined, ensuring no lumps of cornstarch remain. Place the pan over medium heat and mash the berries with a fork or stick blender. Stir continuously for 5-10 minutes until the mixture thickens to a jam-like 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.
- Make the shortcrust pastry: Combine all pastry ingredients in a large mixing bowl or food processor. Mix until the dough clumps together into a soft, pliable dough that can be pinched between fingers without breaking. Add water or flour incrementally if dough is too dry or wet, respectively. Transfer the dough onto a floured surface and gently form it into a smooth ball.
- Preheat and prepare tart tins: Preheat your oven to 180°C (350°F). Grease around 20 mini shallow tart tins to prevent sticking.
- Roll out and cut pastry: On a lightly floured surface, roll the dough out to about 5 mm (1/4 inch) thickness. Use a 6 cm (2 1/2 inches) fluted cookie cutter to cut out circles of pastry. Gently press each circle into the tart tins, ensuring the pastry is pressed firmly along the bottom and sides.
- Fill and bake: Spoon about 1 tablespoon of jam into the centre of each pastry shell, smoothing it out if necessary. Place the tarts on a baking sheet and bake in the preheated oven for about 20 minutes until the pastry edges are slightly golden.
- Cool and serve: Remove the tarts from the oven and place the pans on a wire rack to cool completely while still in the tins. Once cooled, carefully remove the tarts from the tins and enjoy!
- Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or freeze for up to 1 month.
Notes
- Note 1: Cornstarch can be replaced with chia seeds to naturally thicken the jam; use 2 tablespoons chia seeds mixed with 6 tablespoons water and let it gel before adding to the fruit mixture.
- Note 2: Vegan block butter can be substituted with coconut oil or margarine, but ensure it is solid and chilled for best pastry results.
- Note 3: Do not over-handle the dough to keep the pastry tender and flaky.
