Print

Vegan Jam Tarts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 48 reviews

These Vegan Jam Tarts feature a delicate, flaky shortcrust pastry filled with luscious homemade or store-bought raspberry jam. Perfect as a delightful treat for any occasion, these tarts combine a buttery vegan crust with sweet, tangy jam made from fresh or frozen raspberries. The recipe includes a quick method for making raspberry jam using cornstarch or chia seeds and a simple shortcrust pastry that is easy to prepare without dairy or eggs.

Ingredients

Quick Raspberry Jam (or use 350g store-bought thick 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 (alternatives: spreadable vegan margarine, softened coconut oil, or oil-based pastry as noted)
  • ⅓ cup (35g) powdered sugar / icing sugar
  • 3 tablespoons (45g) cold water, plus more if needed

Instructions

  1. Make the raspberry jam
    Combine the fresh or frozen fruit, sugar, water, and cornstarch in a small saucepan, mixing well to eliminate lumps of cornstarch. Heat over medium heat, mashing the berries as it cooks. Stir continuously for 5 to 10 minutes until the jam thickens to a consistency similar to store-bought jam. Adjust thickness by adding a little water if too thick or cooking longer if too runny. Set aside to cool, allowing it to thicken further.
  2. Prepare the shortcrust pastry
    In a large bowl or food processor, mix the flour, vegan butter, powdered sugar, and cold water until the dough clumps together into a soft but pliable ball. Adjust the moisture by adding 1 tablespoon water if too dry or 1 tablespoon flour if too wet. On a lightly floured surface, gently press the dough into a smooth ball.
  3. Preheat oven and prepare tart tins
    Preheat your oven to 180°C (350°F) and grease about 20 mini shallow tart tins to prevent sticking.
  4. Roll out and cut pastry
    On a floured surface, roll the dough out to about 5 mm (1/4 inch) thickness. Use a 6 cm (2 1/2 inch) fluted cookie cutter to cut out circles. Gently press each circle into the tart molds, using fingertips or leftover pastry to ensure the dough fits the bottom and sides snugly.
  5. Fill and bake the tarts
    Place around 1 tablespoon of jam into the center of each pastry shell, smoothing if necessary. Bake in the preheated oven for approximately 20 minutes or until the tarts are lightly golden brown. Remove from oven and transfer pans to a wire rack to cool completely.
  6. Cool and store
    Once cooled, carefully remove the tarts from the pans. 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

  • For chia seed jam, omit water and replace cornstarch with 2 teaspoons white chia seeds.
  • Vegan margarine works for the pastry but omit the water and add more flour if dough is too soft.
  • Softened coconut oil can substitute butter; add a pinch of salt to mimic butter’s flavor.
  • For an oil-based pastry, use 2 1/2 cups (310g) flour, ½ cup (125g) oil, and ⅓ cup (35g) powdered sugar; this version is more delicate and should be pressed directly into tart pans.

Find it online: https://deliciousyum.com/vegan-jam-tarts-recipe/