Vegan Jam tarts

March 17, 2023 –
From The Little Blog Of Vegan

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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!

If you love these tarts, check out my Vegan Lemon Tarts and Vegan Nutella Puff Pastry Flowers.

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.

Pastry
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
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.

Storing details

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!

Looking for more fruity bakes, I got you:

Vegan Lemon Drizzle Muffins

BEST Vegan Air fryer Jam Doughnuts

Vegan Chocolate Orange Marble Cake

Vegan Lemon Curd Tarts

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Vegan Jam tarts

Description

These Traditional British Vegan Jam Tarts are a classic, fun and simple bake and are delicious. Ready in under an hour!

Ingredients

Units

Scale

Ingredients for the pastry

Ingredients for the filling

Instructions

Method (pastry)

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.

Notes

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.