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Vegan Jam Tartlets

Buttery, flaky vegan tart shells filled with jam, made with just six ingredients and no rolling pin required.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup vegan butter cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2-3 tbsp cold plant milk
  • 3/4 cup raspberry jam or jam of choice

Equipment

  • Mini tart tin or muffin tin
  • Mixing bowl
  • Pastry cutter or fingertips
  • Small spoon
  • Wire cooling rack

Method
 

  1. Combine flour, sugar, and salt. Cut in cold vegan butter until mixture resembles coarse crumbs with pea-sized pieces remaining.
  2. Add plant milk one tablespoon at a time until dough just comes together.
  3. Shape into a disc, wrap, and chill at least 20 minutes.
  4. Preheat oven to 375°F. Divide dough into 12 pieces and press into tart tins.
  5. Fill each shell with about 1 tsp of jam.
  6. Bake 18-22 minutes until pastry edges are lightly golden and jam is bubbly.
  7. Cool in the tin at least 15 minutes before removing.

Notes

  • Keep butter and plant milk cold for the flakiest texture.
  • Don't overfill with jam, it can bubble over and stick to the tin.
  • Dough can be made up to 3 days ahead, refrigerated, or frozen up to 2 months.
  • Baked tartlets keep at room temperature for about 2 days, or freeze up to 2 months.