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Dairy-Free Egg-Free Jam Tarts

Classic jam tarts made with suitable pastry and simple ingredients, perfect for an easy bake or sweet treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 12 Jam Tarts
Course: baking, Snack
Ingredients Method Notes

Ingredients
  

  • For the pastry
  • 225 g plain flour
  • 100 g dairy-free baking block chilled and cubed
  • 2 tbsp icing sugar
  • 2 to 3 tbsp cold water
  • For the filling
  • 6 tbsp strawberry jam or raspberry jam

Method
 

  1. Preheat the oven to 190°C / 170°C fan / gas mark 5.
  2. Add the flour and icing sugar to a large bowl and stir together.
  3. Rub in the chilled dairy-free baking block with your fingertips until the mixture looks like fine breadcrumbs.
  4. 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.
  5. Bring the dough together gently with your hands, then wrap and chill for 15 minutes if you have time.
  6. Lightly flour the work surface and roll out the pastry to around 3 mm thick.
  7. Cut out 12 circles and gently press them into a 12-hole tart tin.
  8. Spoon about 1 teaspoon of jam into each pastry case.
  9. Bake for 12–15 minutes until the pastry is lightly golden.
  10. 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.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.