Vegan Jam Tarts

These vegan jam tarts combine buttery shortcrust pastry with sweet, fruity jam for a treat that’s both nostalgic and delicious. What I love about these tarts is how simple they are to make, yet they look like I spent hours in the kitchen! They’re great for sharing at gatherings, packing in lunchboxes, or enjoying with a cup of tea. The best part? No one will even notice they’re completely plant-based! Let me show you how I make these delightful little treats from scratch.

What Are Jam Tarts?

Jam tarts are traditional pastries consisting of a shortcrust pastry base filled with fruit jam. They originated in Britain and have been a staple in bakeries and home kitchens for generations. The classic version typically contains butter and sometimes eggs in the pastry, but my vegan version swaps these out for plant-based alternatives without compromising on taste or texture.

These small, colorful treats are usually bite-sized with a crisp pastry shell and a sweet, gooey jam center. They’re incredibly versatile, as you can use any jam flavor you like!

Simple Ingredients You’ll Need for Jam Tarts

Equipment:

• Mini tart tins (around 20)
• Food processor or large mixing bowl
• Rolling pin
• 6 cm (2 1/2 inch) fluted cookie cutter
• Small saucepan (if making homemade jam)
• Wire cooling rack
• Fork or stick blender (for jam)

For the Quick Raspberry Jam (or use 350g store-bought jam):

• ~ 1 cup (150g) fresh or frozen raspberries (or strawberries/fruit of choice)
• ½ cup (100g) granulated sugar (or powdered sugar/sweetener to taste)
• ¼ cup (60g) water
• 2 tablespoons (14g) cornstarch/corn flour

For the Shortcrust Pastry:

• 1¾ cups (220g) all-purpose plain flour (plus extra for dusting)
• 125g vegan block butter, room temperature
• ⅓ cup (35g) powdered sugar/icing sugar
• 3 tablespoons (45g) cold water (plus more if needed)

How to Make Vegan Jam Tarts: Step-by-Step Instructions

Here’s my detailed guide to making these tasty treats:

1. If using homemade jam, prepare it first (see next section) and allow it to cool completely.
2. Preheat your oven to 180°C (350°F) and lightly grease about 20 mini shallow tart tins.
3. Combine the flour, vegan butter, powdered sugar, and cold water in a large mixing bowl or food processor.
4. Mix until the dough starts to clump together. It should be soft but pliable and can be pinched between two fingers without breaking.
5. If the dough is too dry, add 1 tablespoon of water; if too wet, add 1 tablespoon of flour.
6. On a lightly floured work surface, gently press the dough into a smooth ball.
7. Roll out the dough to around 5mm (1/4 inch) thickness using a rolling pin.
8. Cut out circles using a 6cm (2.5 inch) fluted cookie cutter.
9. Gently press each pastry circle into a tart mold, ensuring it’s pressed against the bottom and sides.
10. Dollop about 1 tablespoon of jam in the middle of each tart.
11. Bake for around 20 minutes until the tarts are slightly golden brown.
12. Cool completely in the pans on a wire rack before removing.
13. Store in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 1 month.

How to Make Quick Jam for Jam Tarts (or Use Store-Bought)

I often make my own jam for these tarts – it’s super easy and tastes amazing! Here’s how I do it:

First, I put all the jam ingredients (berries, sugar, water, and cornstarch) into a small saucepan and mix them well. I make sure there aren’t any pesky lumps of cornstarch hiding in there.

Next, I place the pan over medium heat and start mashing the berries with a fork or stick blender. This helps release their juices and flavors more quickly.

I stir the mixture continuously for about 5-10 minutes until it thickens to a consistency similar to store-bought jam. The key is paying attention to the texture – if it gets too thick, I add a splash of water to thin it out. If it’s too runny, I just cook it a bit longer.

Finally, I set the jam aside to cool completely. It will continue to thicken as it cools, so I don’t worry if it seems a bit loose while hot. The jam can be made a day or two in advance and stored in the fridge.

Of course, if I’m in a hurry, I grab a jar of thick store-bought jam instead – both work great!

Tips for Making Sweet Shortcrust Pastry for Jam Tarts

• Keep your vegan butter cold but workable – not completely hard from the fridge, but not melting either.
• Don’t overwork the dough or it will become tough rather than crumbly and tender.
• If using a food processor, pulse rather than run continuously to avoid overprocessing.
• Let the dough rest for 20-30 minutes in the fridge if you have time – this helps the gluten relax.
• Work on a cool surface if possible, especially if your kitchen is warm.
• If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes.
• Use a light touch when pressing the dough into the tart tins to avoid thick, heavy bases.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

How to Assemble Jam Tarts

Assembling jam tarts is actually quite fun and satisfying! After rolling out my dough to about 5mm thickness, I use a fluted cookie cutter to create those pretty scalloped edges that make jam tarts look so appealing.

I gently press each pastry circle into a greased tart tin, making sure it fits snugly against the bottom and sides. If the dough tears a bit, I simply patch it with extra pieces of dough – no one will notice once they’re baked!

I find it helpful to use my fingertips or even a small piece of excess dough to press the pastry evenly into the corners of each tin. This ensures even baking and helps prevent air bubbles.

When filling the tarts, I add about a tablespoon of jam to each one. I’m careful not to overfill them as the jam bubbles and expands during baking. If I’m using homemade jam that’s a bit runny, I might use slightly less.

For a neat finish, I smooth out the jam with the back of a spoon, making sure it’s evenly distributed in the pastry case.

How to Bake Jam Tarts Perfectly

Baking jam tarts is pretty straightforward, but there are a few things I keep in mind for the best results. I always preheat my oven thoroughly to 180°C (350°F) before the tarts go in. An oven that’s not hot enough can lead to soggy pastry, which nobody wants!

I place the tart tins on the middle rack of the oven where the heat distribution is most even. If I’m baking multiple trays at once, I rotate them halfway through baking. The tarts need about 20 minutes to bake properly. I look for a light golden color around the edges of the pastry – that’s my signal they’re done. The jam should be bubbling slightly but not overflowing.

Once baked, I place the tins on a wire rack and let the tarts cool completely in their pans. This is crucial! If you try to remove them while still warm, they’ll likely fall apart as the jam needs time to set. After they’ve cooled completely, I gently twist and lift each tart to remove it from the tin. They should come out easily if the tins were properly greased beforehand.

Easy Ways to Customize Your Jam Tarts

The basic jam tart recipe is wonderful, but I love experimenting with different variations! Here are some ways I like to customize mine:

Try different jam flavors – raspberry and strawberry are classics, but apricot, blackberry, or cherry jam create equally delicious tarts. Mix a little lemon or orange zest into your pastry dough for a citrusy twist that pairs beautifully with berry jams.

Create a lattice top by cutting thin strips of pastry and arranging them in a crisscross pattern over the jam before baking. Cut out small shapes (hearts, stars, etc.) from excess pastry and place them on top of the jam before baking for a decorative touch.

Add a drop of almond extract to the pastry when using cherry or berry jams – the flavors complement each other wonderfully. Dust cooled tarts with a little powdered sugar for an extra touch of sweetness and visual appeal. For a fancy version, drizzle cooled tarts with a simple icing made from powdered sugar and plant milk.

Frequently Asked Questions

Can I use chia seeds instead of cornstarch in the jam?
Yes! You can replace the cornstarch with 1-2 tablespoons of chia seeds for a more natural thickener. The jam will have a slightly different texture with tiny seeds throughout, but it works just as well.

What can I use instead of vegan block butter?
If you can’t find vegan block butter, you can use solid coconut oil (not melted) or vegetable shortening. Just make sure it’s cold when you incorporate it into the flour.

How do I know when my jam tarts are done baking?
The pastry should be lightly golden around the edges, and the jam should be bubbling slightly. They typically take around 20 minutes, but oven temperatures can vary.

Why did my pastry shrink during baking?
Pastry tends to shrink if it’s overworked or if the dough was stretched rather than gently pressed into the tins. Try to handle the dough as little as possible and don’t pull or stretch it.

Can I freeze these jam tarts?
Absolutely! These tarts freeze really well. Just make sure they’re completely cool, then store them in an airtight container with parchment paper between layers. They’ll keep for up to a month in the freezer.

Why is my jam leaking out of the tarts?
If your jam is leaking, you might have overfilled the tarts. The jam expands and bubbles during baking, so it’s best to fill them only about two-thirds full.

Can I make these with whole wheat flour?
Yes, but I recommend using half whole wheat and half all-purpose flour for the best texture. Using only whole wheat flour can make the pastry too dense and crumbly.

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