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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Jan 12, 2023 · modified: Jan 12, 2023 by Freya · This post may contain affiliate links ·

Easy Vegan Jam Tarts - a Childhood Favourite

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Jam Tarts pin

l love Jam Tarts - crisp pastry, sticky, sweet red jam and lots of crumbs. The first thing I learnt to bake, spooning the jam into the pastry cases, impatiently waiting for them to cool just enough to eat!

PIN my Vegan Jam Tarts to make later

A tray of vegan jam tarts
🡣 JUMP to RECIPE PIN the RECIPE

I love homemade jam tarts at any time of the year, and they are so simple and quick to rustle up. Shop bought jam tarts do not compare to homemade!

This was inspired by my mince pie recipe on this site, and if you're feeling confident with baking with pastry, try my delicious vegan apple pie too!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • 📋 Recipe

Jam tarts were almost certainly the first thing I learned to bake, spooning cheap strawberry jam into pastry circles that filled the blackened Yorkshire pudding tin. It wasn't called a muffin tin, or bun tin, but always the Yorkshire pudding tin, that's what got cooked in it the most.

Baked jam tarts

Jam tarts are so simple to make, a shortcrust pastry, rolled out, cut into rounds and pressed into a muffin tin, then filled with luscious jam. You could use a jar of supermarket own brand jam, reduced sugar jam or a homemade brand, or even a luxury conserve. It doesn't matter because the end result will be delicious either way.

The taste of crisp shortcrust pastry with sticky, fruity jam will always be a pleasure to eat!

Ingredients

Ingredients for Jam Tarts
  • shortcrust pastry, one portion, as per my recipe here. You can use shop bought pastry if you prefer, although I find it does shrink up a bit during baking.
  • Jar of jam of your choice.

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Instructions

Pastry chilling

Make the pastry and leave to chill for at least an hour.

Rolled out dough being cut into circles

Roll out the dough to ¼" thick and cut into 3" rounds. You want to use a cutter that is larger than the holes in your tin by about 50%.

Filling jam tarts with jam

Press the circles into the muffin holes.

Baked jam tarts

Place a teaspoon of jam into each tart and bake for 20-30 minutes or until pale golden.

Hint: you don't need to use liners for a muffin tin when using pastry.

Substitutions

  • Pastry - if you are gluten-intolerant, feel free to make a gluten-free pastry instead
  • Jam - you could use lemon curd instead (if you can find a vegan version) or apricot jam
A tray of jam tarts

Equipment

Use a 12 hole muffin tin, not too deep. You won't need to grease it because the pastry has enough oil in it to do this for you!

Storage

Cooked and cooled jam tarts will last for ages in an airtight tin, at least a week.

To freeze jam tarts, once baked cooled, pop the jam tarts in a ziplock bag and freeze for up to 3 months. Just remove as many as you want from the freezer and leave to defrost at room temperature for a couple of hours.

Top tip

Depending on how thick or thin you have rolled your pastry, these may take a little longer to cook, up to 30 minutes in fact. A good tip is when you take them out the oven, carefully ease one out of the tin (using an oven glove if you can!) and see if the bottom is crisp. If it is, it's done. If the bottom feels soft, put it back in the oven for another 5 minutes.

I like a thicker crust because I think it bolsters the sweetness of the jam rather nicely.

FAQ

What pastry do you use for Jam Tarts?

I always use shortcrust pastry and that is what is traditionally used. You could use puff pastry but they would taste and look quite different! If you do use puff pastry, make sure to prick the pastry all over with a fork to avoid it rising up too much during baking.

Why did my Jam Tarts bubble over?

I always get one that bubbles over, see my pics! It just means that I put a little too much jam in the case before baking. Jam turns very liquid when it's hot and will bubble up. Aside from looking a little unsightly, it won't affect the taste of the jam tart (although it might make cleaning the pan a bit of a chore!). Simply put less jam in your jam tarts!

Can I use shop-bought pastry to make Jam Tarts?

You can! I do recommend making your own pastry as it's much nicer, but if you want to make quick jam tarts, feel free to use shop-bought. Do make sure it's shortcrust and also ensure that you use a large cutter as shop-bought pastry has a tendency to shrink up during baking.

📋 Recipe

A tray of jam tarts
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5 from 1 vote

Easy Vegan Jam Tarts

YIELD 12 tarts
Prep Time: 15 minutes
Cook Time: 15 minutes
chilling dough: 1 hour
Total Time: 1 hour 30 minutes
If, like me, you first learnt to bake making Jam Tarts, you'll love this simple, child-friendly recipe!

Equipment

  • 1 12" muffin tin

Ingredients

  • 1 portion shortcrust dough here's my recipe
  • 210 g Jam your favourite flavour

Pastry glaze (optional)

  • 1 tablespoon soy milk
  • 1 tablespoon maple syrup

Instructions

  • Preheat oven to 170c.
  • Roll out your chilled dough to ¼" thick and cut into 3" rounds. You might need to re-roll the pastry a couple of times to get 12 circles.
  • Press circles gently into the muffin holes.
  • Using a teaspoon, drop a spoonful of jam into each tart. Do not overfill.
  • Bake for 18-25 minutes or until lightly golden brown.
  • Leave to cool for 5 minutes in the tin before gently easing out onto a cooling rack.
RECIPE BY Freya

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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