These Vegan Jam Tarts are a perfect beginner bake since they only require a few simple and ‘easy to find’ ingredients and less than an hour to make. Made with a homemade buttery shortcrust pastry, fill with jam or, for zesty lemon tarts, use lemon curd. The filling options are endless, but i’m showing you how to make the traditional British jam tarts today!
Vegan Jam Tarts
Learn how to make the most delicious traditional British jam tarts, with a ‘melt in your mouth’ pastry, filled with fruit jams. They’re vegan, easy and take minutes to make. You’ll love them! They’re great for Mothers Day, Easter and are a great Spring snack! These little tarts are a super nostalgic to me. They were my family’s favourite dessert growing up, I was always a strawberry jam girl – haha. These homemade tarts taste identical, if not BETTER than the original with a buttery homemade pastry which contains only a few ingredients. The filling is a 1 ingredient jam, so it doesn’t get easier (or more delicious).
Why you’ll love this recipe:
- They’re vegan
- Minimal ingredients
- Easy to make
- Less than half hour to bake
- 1 ingredient filling
- Perfect for a dinner party
- Great Mothers Day treat
- Fun for everyone to make and decorate
Ingredients for Vegan Jam Tarts
No-one and I mean NO-ONE will be able to tell this recipe is vegan, let alone containing only 5 simple ingredients.
- Plain flour – You can use gluten-free plain flour, my favourite is by the brand Doves Farm.
- Sugar – Use a fine caster sugar in the pastry to avoid it being grainy. You can use granulated sugar to sprinkle over the tarts before baking.
- Vegan block butter – I recommend Naturli Vegan Block or
- Ice water – Simply a glass of water with a few ice cubes in.
- Jam – Use shop bought or homemade (find an amazing homemade jam recipe in my award-winning baking book)
How to make Vegan Jam Tarts
Find the full ingredients list and method in the recipe card at the bottom of the post.
First step is to prep the homemade pastry. Thankfully, it’s super easy to make! Mix the flour, sugar, ice water and butter together until a dough forms, wrap in grease proof paper and chill for 30 minutes – 1 hour.
Roll out the pastry in-between 2 sheets of grease proof paper, and cut out flower or round shapes and place into lightly grease cupcake tins.
- Jam filling
Pipe or spoon your chosen flavour jam into the middle of the tarts. Brush the edges of the pastry with dairy-free milk and sprinkle over some sugar.
Bake at 170°C fan for 20-25 minutes or until lightly golden in colour and the jam is bubbling.
- Cool and serve
Allow the tarts to cool, lift out of the tin and cool on a wire rack. Dust over icing sugar and serve.
The tarts will need to cool down fully before enjoying and serving. They can be stored in the fridge in a sealed container, best enjoyed within a week of making. They can also be left at room temperature for 1-2 days, but i’m sure they won’t last that long though- haha!