Vegan Recipe of the Week - Homemade Jam Tarts

Making Jam Tarts is really simple and a favourite for when people come over to have with tea or coffee.

Makes 24 Tarts

You will need:

200g plain flour
55g cold vegan butter - I use hard Stork
55g Trex vegetable fat
3 Tbsp very cold water
A pinch of salt

or you can use Jus-Rol shortcrust pastry if you prefer

24 teaspoons of strawberry jam (my favourite jam recipe is here or you can use shop bought)

Frylight

Method:

Place the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs. You can rub the fat into the flour by hand but you hands need to be really cold to stop it melting.

Slowly pour the water through the opening in the food processor until the mixture forms a ball or if making by hand stir the water in with a knife until the mixture comes together.

Wrap the ball of dough in cling film and chill in the fridge for around 30 minutes.

Once chilled roll out your pastry to around the thickness of a pound coin. Cut out rounds using a cutter slightly bigger than the baking pan holes.

 Spray your baking pan with frylight and push gently each circle into the holes.

Spoon 1 teaspoon of jam in each pastry case and refrigerate for another 30 minutes.

Preheat the oven to 160C fan/180C/Gas 4.

Place the chilled tarts into the centre of the oven for 15 minutes or until golden brown.

Once baked, leave to cool for at least 30 minutes before eating as the jam remains very hot.

Eat and Enjoy!

VVx

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