Dairy-Free Egg-Free Jam Tarts
Dairy-Free Egg-Free Jam Tarts
Classic jam tarts made with suitable pastry and simple ingredients, perfect for an easy bake or sweet treat.
Ingredients
Method
- Preheat the oven to 190°C / 170°C fan / gas mark 5.
- Add the flour and icing sugar to a large bowl and stir together.
- Rub in the chilled dairy-free baking block with your fingertips until the mixture looks like fine breadcrumbs.
- Add 2 tablespoons of cold water and mix with a knife until the dough starts to come together. Add the extra tablespoon only if needed.
- Bring the dough together gently with your hands, then wrap and chill for 15 minutes if you have time.
- Lightly flour the work surface and roll out the pastry to around 3 mm thick.
- Cut out 12 circles and gently press them into a 12-hole tart tin.
- Spoon about 1 teaspoon of jam into each pastry case.
- Bake for 12–15 minutes until the pastry is lightly golden.
- Leave the tarts to cool in the tin for a few minutes before transferring to a wire rack.
Notes
- Do not overfill the tarts, as the jam will bubble up during baking.
- Let them cool slightly before eating, as the jam will be very hot.
- You can use strawberry, raspberry, or another suitable jam depending on your preference.
- Check that your dairy-free baking block and jam are suitable for your own allergy or dietary needs.
Responses