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.
