Ingredients
Scale
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)
Instructions
- If using homemade jam, prepare it first (see next section) and allow it to cool completely.
- Preheat your oven to 180°C (350°F) and lightly grease about 20 mini shallow tart tins.
- Combine the flour, vegan butter, powdered sugar, and cold water in a large mixing bowl or food processor.
- Mix until the dough starts to clump together. It should be soft but pliable and can be pinched between two fingers without breaking.
- If the dough is too dry, add 1 tablespoon of water; if too wet, add 1 tablespoon of flour.
- On a lightly floured work surface, gently press the dough into a smooth ball.
- Roll out the dough to around 5mm (1/4 inch) thickness using a rolling pin.
- Cut out circles using a 6cm (2.5 inch) fluted cookie cutter.
- Gently press each pastry circle into a tart mold, ensuring it’s pressed against the bottom and sides.
- Dollop about 1 tablespoon of jam in the middle of each tart.
- Bake for around 20 minutes until the tarts are slightly golden brown.
- Cool completely in the pans on a wire rack before removing.
- Store in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 1 month.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tart
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg