If you’re craving a sweet treat that’s both charming and delightfully fruity, these Vegan Raspberry Jam Tarts Recipe are an absolute must-try. They boast a buttery, flaky crust paired with luscious homemade raspberry jam that bursts with freshness in every bite. Perfectly vegan yet indulgently tasty, these tarts are a wonderful way to share a slice of happiness with family and friends. Whether you’re new to vegan baking or an experienced cook, this recipe brings loads of flavor and joy to your kitchen.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in creating that perfect balance of texture, sweetness, and tang in the Vegan Raspberry Jam Tarts Recipe. From the flaky pastry to the vibrant raspberry filling, every component is essential.
- Fresh or frozen raspberries (1 cup / 150g): The star of the show, providing natural sweetness and vibrant color to the jam.
- Granulated sugar (1/2 cup / 100g): Balances the tartness of the fruit and helps set the jam.
- Water (1/4 cup / 60g, plus extra as needed): Ensures the jam cooks smoothly without burning or drying out.
- Cornstarch (2 tablespoons / 14g): Acts as a natural thickener for the raspberry jam to achieve that luscious consistency.
- All-purpose plain flour (1 3/4 cups / 220g): Forms the base of the shortcrust pastry, giving it structure and that mouthwatering crunch.
- Vegan block butter (125g, room temperature): Adds richness and flakiness to the pastry without using any animal products.
- Powdered sugar (1/3 cup / 35g): Sweetens the pastry dough delicately and helps it bind.
- Cold water (3 tablespoons / 45g, plus more if needed): Binds the pastry together for a soft yet sturdy dough.
How to Make Vegan Raspberry Jam Tarts Recipe
Step 1: Prepare the Raspberry Jam
Start by combining fresh or frozen raspberries, sugar, water, and cornstarch in a small saucepan. Stir gently until there are no lumps of cornstarch. Over medium heat, mash the berries and let them cook for 5 to 10 minutes, stirring frequently until your jam thickens to that perfect consistency. If it feels too thick, add a splash of water; if too thin, let it simmer a little longer. Then, set it aside to cool, knowing the jam will thicken even more as it rests.
Step 2: Make the Shortcrust Pastry
In a large bowl or food processor, combine the flour, vegan butter, powdered sugar, and cold water. Mix until the dough begins to clump and form into a soft, pliable ball. If the dough feels dry and crumbly, add a tablespoon of water at a time; if too sticky, incorporate a bit more flour. This dough is the heart of the tarts, offering a flaky texture that melts in your mouth.
Step 3: Shape the Dough
On a lightly floured surface, gently press and fold the dough into a smooth ball. This process not only helps bring everything together but also ensures your pastry won’t crack when rolled. Keep the dough soft and handle it gently for that delicate crumb perfect for Vegan Raspberry Jam Tarts Recipe.
Step 4: Assemble the Tarts
Preheat the oven to 180°C (350°F). Grease about 20 mini tart tins, then roll out the dough to around 5 mm (1/4 inch) thick on a floured surface. Use a 6 cm (2 1/2 inch) fluted cookie cutter to cut circles and gently press them into the tart molds. Make sure the dough lines the base and edges smoothly, pressing with fingertips or spare pastry to avoid gaps.
Step 5: Add the Jam and Bake
Dollop about 1 tablespoon of your cooled raspberry jam into each tart shell and spread evenly. Bake for 20 minutes or until the edges of the tarts turn a lovely golden brown. Once baked, allow them to cool completely in their molds on a wire rack; this lets the jam set firmly inside.
Step 6: Enjoy!
Once cooled, carefully pop the tarts out of their tins and serve. These Vegan Raspberry Jam Tarts Recipe are ready to delight with every tender bite. Store any leftovers properly to enjoy later.
How to Serve Vegan Raspberry Jam Tarts Recipe
Garnishes
Elevate your tarts by dusting them lightly with powdered sugar or topping them with a few fresh raspberries for that extra pop of color. A sprig of fresh mint or a drizzle of melted vegan dark chocolate makes a simple but stunning finishing touch.
Side Dishes
These tarts pair wonderfully with a scoop of vegan vanilla ice cream or coconut yogurt, creating a refreshing contrast to the warm, fruity center. For a cozy tea time, serve alongside your favorite herbal tea or freshly brewed coffee to round out the experience.
Creative Ways to Present
Try serving these jam tarts on a pretty wooden board with edible flowers sprinkled around for a rustic charm. Alternatively, arrange them in tiers on a cake stand for a gorgeous dessert display at parties or afternoon gatherings. They’re sure to be the star of the table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Raspberry Jam Tarts Recipe in an airtight container at room temperature for up to 2 days or store them in the fridge where they will stay fresh for about a week. Proper storage preserves that delicate crispness and fresh fruit flavor.
Freezing
These tarts freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag for up to 1 month. When you want a quick treat, simply thaw at room temperature.
Reheating
When ready to enjoy after freezing or refrigeration, warm the tarts in a preheated oven at 160°C (320°F) for 5 to 10 minutes to refresh the pastry’s flakiness and soften the jam slightly. Avoid microwaving if possible to maintain the ideal texture.
FAQs
Can I use other fruits instead of raspberries?
Absolutely! This Vegan Raspberry Jam Tarts Recipe is versatile. You can swap raspberries for strawberries, blueberries, blackberries, or even a mixed berry combination to suit your taste.
Is it possible to make the jam without cornstarch?
Yes, you can substitute cornstarch with chia seeds for a natural thickener. Mix 1 tablespoon of chia seeds with the fruit mixture and let it sit until it thickens before filling the tarts.
What if I don’t have vegan block butter?
If vegan butter isn’t available, coconut oil or a neutral vegetable shortening can be used as alternatives, although they might slightly change the texture and flavor of your pastry.
How do I prevent the pastry from getting soggy?
Make sure the jam is well thickened and cooled before filling the pastry shells. Also, pre-baking the tart shells for a few minutes, known as blind baking, helps create a barrier that minimizes sogginess.
Can I make these tarts gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour to make the recipe gluten-free. Just be mindful that the texture may be a little different but still delicious.
Final Thoughts
There’s something so satisfying about making your own sweet treats from scratch, and this Vegan Raspberry Jam Tarts Recipe truly delivers on that promise of simple, delectable joy. I hope you find as much delight in these flaky, fruity tarts as I do—so roll up your sleeves and enjoy every bite of this beautiful, heartfelt recipe.
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Vegan Raspberry Jam Tarts Recipe
These Vegan Jam Tarts are a delightful plant-based twist on a classic dessert, featuring a buttery vegan shortcrust pastry filled with homemade raspberry jam. Perfectly sweet and slightly tangy, the tarts have a crisp, golden pastry shell and a luscious, thick fruit filling. Ideal for afternoon tea or a light dessert, they are easy to prepare with simple ingredients and bake to perfection in just under an hour.
- Total Time: 50 minutes
- Yield: 20 mini tarts
Ingredients
Jam
- 1 cup (150g) fresh or frozen raspberries (or chopped strawberries or fruit of choice)
- 1/2 cup (100g) granulated sugar (powdered sugar or sweetener, to taste)
- 1/4 cup (60g) water (or as needed)
- 2 tablespoons (14g) cornstarch / corn flour (or chia seed as a replacement)
Shortcrust Pastry
- 1 3/4 cups (220g) all-purpose plain flour (plus extra for dusting)
- 125g vegan block butter (room temperature; alternatives: coconut oil or vegan margarine)
- 1/3 cup (35g) powdered sugar / icing sugar
- 3 tablespoons (45g) cold water (plus more if needed)
Instructions
- Make the raspberry jam: Add all jam ingredients to a small saucepan and mix well until fully combined, ensuring no lumps of cornstarch remain. Place over medium heat, mash the berries with a fork or stick blender, and stir continuously for 5-10 minutes until thickened to a jam-like consistency. Adjust the thickness by adding water or cooking longer as needed.
- Cool the jam: Remove jam from heat and let it cool completely; it will thicken further as it cools.
- Prepare the shortcrust pastry: Combine flour, vegan butter, powdered sugar, and cold water in a large mixing bowl or food processor. Mix until the dough clumps together and is soft yet pliable. Adjust with additional water or flour if too dry or wet.
- Shape the dough: Lightly flour a work surface and gently press the dough into a smooth ball, handling it carefully to maintain softness.
- Preheat and prepare tins: Preheat the oven to 180°C (350°F) and grease 20 mini shallow tart tins.
- Roll and cut pastry: Roll out the dough on a floured surface to about 5 mm (1/4 inch) thick. Cut rounds using a 6 cm (2 1/2 inch) fluted cookie cutter.
- Form tart shells: Gently press each pastry circle into the tart tins and use fingertips or leftover pastry to press the dough firmly against the bottom and sides.
- Fill the tarts: Spoon approximately 1 tablespoon of cooled jam into the center of each tart, smoothing it as needed.
- Bake the tarts: Place the tart pans on the middle rack and bake for about 20 minutes or until the pastry is lightly golden brown.
- Cool and serve: Transfer the tins to a wire rack and allow the tarts to cool completely before removing them from the molds. Store in an airtight container at room temperature for up to 2 days, in the fridge for 1 week, or freeze for up to 1 month.
Notes
- You can substitute corn starch with chia seeds for a natural thickener.
- For vegan butter alternatives, coconut oil or vegan margarine works well.
- Be gentle when handling the dough to keep pastry tender and flaky.
- If you prefer store-bought jam, skip making the homemade jam step.
- Ensure the jam is fully cooled before filling to prevent soggy pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegan
