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Vegan Jam Tarts

Mini shortcrust pastry tarts filled with strawberry jam.

Course Dessert
Cuisine vegan
Keyword vegan jam tarts
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 tarts
Calories 135 kcal

Ingredients

  • 215 g Plain flour
  • 120 g Vegan margarine
  • 15 g Icing sugar
  • 2 Tablespoons Ice cold water
  • 8 Tablespoons Jam of choice (I used strawberry)

Instructions

  1. Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a 12-hole cupcake tray to hand.

  2. Add the flour to a large bowl and rub the margarine in until the mixture resembles breadcrumbs. Stir in the icing sugar.

  3. Add the water to the mixture and stir until it starts to stick together. Then use your hands to press it into a ball of dough.

  4. Cover the dough and place it in the fridge for 30 minutes.

  5. After the 30 minutes are up, remove the dough from the fridge and GENTLY warm it in your hands to get rid of any cracks. Do not overdo it otherwise the pastry will be tough.

  6. Roll the dough out onto a lightly-floured surface, until it's ½cm thick. Use a round cookie cutter to cut out circles that are slightly larger than the cupcake tin holes, re-rolling leftover pieces as required.

  7. Place a circle of dough into each cupcake hole and use your fingers to set it into place.

  8. Mix the jam thoroughly to loosen it up. Then place 1-2 teaspoons into each pastry tart.

  9. Bake for 20 minutes. Be careful not to touch the hot jam.

  10. Leave the tarts to cool completely in the tin before enjoying.

Recipe Notes

  • If the dough is too dry, add more water. If it's too dry, add more flour.
  • Use ready-made shortcrust pastry for an easy, 2-ingredient recipe!
  • Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Vegan Jam Tarts
Amount Per Serving (1 jam tart)
Calories 135 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 7mg0%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.