Vegan Jam Tarts
Jam Tarts are a beloved traditional British treat: crisp, buttery shortcrust pastry shells filled generously with sweet, sticky fruit jam. This fully vegan version uses plant‑based butter and no eggs or dairy — keeping the perfect flaky crust and bright, fruity flavour that makes them so popular for afternoon tea, snacks, or party treats.
Shared by paula
Time
45 min
Serves
12
Difficulty
easy
đź›’ Ingredients
- #Vegan Shortcrust Pastry
- 250g plain flour
- 40g icing sugar (or caster sugar)
- Pinch of fine salt
- 125g cold hard vegan butter, cubed
- 3–4 tbsp ice‑cold water
- 1 tsp vanilla extract (optional)
- #Filling
- 250–300g good‑quality vegan jam (raspberry, strawberry, or blackcurrant work best)
- Optional: 1 tsp cornflour mixed with 1 tsp water, to stop runny jam bubbling over
👩‍🍳 Instructions
- 1
Make the pastry: Sift flour, sugar, and salt into a large bowl. Add cold vegan butter and rub gently with your fingertips until the mixture looks like fine breadcrumbs. Stir in vanilla, then add ice water one tablespoon at a time, mixing lightly until the dough clumps together — do not over‑work.
- 2
Chill: Form the dough into a flat disc, wrap, and chill in the fridge for 30 minutes.
- 3
Shape: Lightly flour your work surface. Roll the dough out to about 3 mm thick. Use a round cutter to cut circles slightly larger than your tart tin holes. Press gently into the holes of a muffin or tart tray.
- 4
Fill: Spoon about 1–1½ teaspoons of jam into each pastry case — do not overfill, or it will boil over while baking. If your jam is very runny, stir in the tiny cornflour mix first.
- 5
Bake: Bake for 12–15 minutes until the pastry is pale golden and crisp.
- 6
Cool: Leave in the tin for 5 minutes to set, then carefully lift out and cool fully on a wire rack.