These Traditional British Vegan Jam Tarts are a classic, fun and simple bake and are delicious. Ready in under an hour!
Ingredients for the pastry
- 240g of plain flour
- 2 tablespoons of sugar (plus extra for sprinkling)
- 220g of dairy-free block butter (cold and cut into small cubes)
- Ice-water (see method)
Ingredients for the filling
- Jars of your favourite fruit jams
- In a medium sized mixing bowl, sift together the flour and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
- Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
- Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
- Preheat oven to 170°C fan and line line 2 cupcake tins with cupcake cases. You can also grease the tins with some oil or grease spray.
- Lay a sheet of grease proof paper on your worktop and dust with some flour.
- Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a flower shape or round cookie cutter to cut out the shapes shapes then place into the tin. It will create a little cup shape. You can keep re-rolling the excess dough to use it all up.
- Spoon a teaspoon or two of your favourite jam into the middle of the pastries. Don’t overfill or it can bubble over the pastry when baking.
- Brush the edges of the pastry with dairy-free milk and sprinkle over some sugar.
- Place into the middle of the oven and bake for 22-25 minutes, or until the pastry is a golden brown colour. If you underbake, the pastry will be very pale and won’t be crisp.
- Once baked, be carefully as the jam will be very hot. Allow the pastries to cool in the tin on a wire rack.
- Lift out / peel away from the cases, serve with a dusting of icing sugar.
To store: 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.
What jam to use? Make sure you use a vegan friendly jam. I went for the classic apricot, strawberry and raspberry jam filling.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: tarts
- Method: Baking
- Cuisine: British
Keywords: Vegan Jam Tarts, Jam Tarts, Mothers Day, Easy recipes