Vegan Jam Tarts

Buttery, flaky tart shells filled with vibrant raspberry jam — a classic teatime treat made entirely plant-based and perfect for holidays or everyday indulgence. These charming little tarts are easy to make and deliver a beautiful balance of rich pastry and sweet, fruity filling, making them a favorite for all occasions.

Why You’ll Love This Recipe

Vegan Jam Tarts are simple, elegant, and irresistibly delicious. The pastry is tender and buttery without the use of dairy, while the jam provides a bright, fruity center that complements the crisp crust. Perfect for tea parties, holiday trays, or an everyday sweet treat, these tarts come together with minimal ingredients and effort. They are also customizable with your favorite fruit jam, making them a versatile addition to any baker’s repertoire.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pastry:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 2-3 tablespoons cold water

For the filling:

• 1 cup raspberry jam (or your favorite fruit jam)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a mini tart pan or line it with tartlet liners.
2. In a large bowl, whisk together the flour, powdered sugar, and salt.
3. Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Add cold water, one tablespoon at a time, mixing gently until a soft dough forms.
5. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
6. Cut out circles using a round cookie cutter and press them into the tart pan, shaping the sides gently with your fingers.
7. Fill each tart shell with a teaspoon of raspberry jam, taking care not to overfill.
8. Bake for 18–22 minutes, or until the edges of the pastry are lightly golden.
9. Allow the tarts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 16 mini tarts.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per tart: 110 kcal

Variations

• Different Jam Flavors: Substitute raspberry jam with strawberry, apricot, blueberry, or even a mixed berry preserve.
• Citrus Zest: Add a touch of lemon or orange zest to the dough for a subtle citrus note.
• Nutty Toppings: Sprinkle finely chopped pistachios or almonds over the jam before baking for extra texture.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the tarts suitable for gluten-sensitive guests.
• Chocolate Twist: Layer a thin spread of vegan chocolate spread underneath the jam for a decadent surprise.

Storage/Reheating

Store the vegan jam tarts in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the refrigerator for up to 5 days.
To reheat, place the tarts in a preheated oven at 300°F (150°C) for 5–7 minutes to refresh the crust’s crispness. Avoid microwaving, as it may make the pastry soggy.

FAQs

How can I prevent the tart shells from shrinking during baking?

Ensure the dough is well-chilled before baking and avoid stretching it when pressing it into the tart pans.

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking.

What is the best way to roll out pastry dough evenly?

Lightly flour your work surface and rolling pin, and roll from the center outward, turning the dough occasionally.

Can I use homemade jam for the filling?

Absolutely, homemade jam will add a fresh and personalized touch to your tarts.

Are there other fruits besides raspberry that work well?

Yes, nearly any fruit jam or preserve such as apricot, blueberry, or blackberry can be used.

Can I make a larger tart instead of mini ones?

Yes, you can press the dough into a standard tart pan and adjust the baking time slightly longer, until golden.

How do I know when the tarts are done baking?

The edges of the tart shells should turn lightly golden, and the jam should appear slightly set.

Can I freeze vegan jam tarts?

Yes, once baked and cooled, the tarts can be frozen in a sealed container for up to 2 months.

What type of vegan butter works best?

Use a high-quality vegan butter that is firm and intended for baking, not a spread.

Can I make these tarts less sweet?

You can reduce the amount of powdered sugar slightly or choose a jam that is lower in sugar.

Conclusion

Vegan Jam Tarts are a delightful, plant-based twist on a classic treat, offering buttery pastry and fruity sweetness in every bite. Whether you are preparing for a festive gathering or looking for a simple dessert to enjoy with tea, these mini tarts deliver on both flavor and charm. Easy to customize and quick to prepare, they are a perfect addition to any baker’s collection.

Vegan Jam Tarts

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Delight in these Vegan Jam Tarts featuring a buttery, flaky crust and a sweet, vibrant raspberry jam filling. Perfect for afternoon tea, holiday gatherings, or a quick plant-based dessert, these dairy-free and egg-free tarts are a simple yet elegant treat. #vegandessert #plantbasedtreats #jamfilled

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 mini tarts
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

For the pastry:

• 1 1/2 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/4 teaspoon salt

• 1/2 cup vegan butter, cold and cubed

• 2-3 tablespoons cold water

For the filling:

• 1 cup raspberry jam (or your favorite fruit jam)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or line with tartlet liners.

2. In a large bowl, whisk together flour, powdered sugar, and salt.

3. Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. Add cold water one tablespoon at a time, mixing gently until a soft dough forms.

5. On a lightly floured surface, roll out the dough to about 1/8 inch thick.

6. Cut out circles using a round cookie cutter and press them into the tart pan, shaping the sides gently.

7. Fill each tart shell with a teaspoon of raspberry jam, being careful not to overfill.

8. Bake for 18–22 minutes, or until the edges of the pastry are lightly golden.

9. Allow tarts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• For extra flavor, add a tiny pinch of lemon zest to the jam before filling.

• Try different jams like apricot, strawberry, or blueberry for variety.

• Store cooled tarts in an airtight container at room temperature for up to 3 days.