Sugar-free vegan jam tarts

Sugar-free vegan jam tarts
These jam tarts will steal the show. The jam lends plenty of sweetness, but in case you'd like a little more, substitute the water in the pastry for apple juice. Pastry recipe is reproduced (with her kind permission) from Aine McAteer's 'Recipes to Nurture', one of the best wholefood cookbooks I've ever come across. Makes approximately 12 jam tarts, depending on the size of your cookie cutters.
  • 3 cups spelt flour
  • 1 pinch sea salt
  • 1 large pinch ground cinnamon
  • ½ cup safflower oil
  • ½ cup iced water to bind (or apple juice, in case a sweeter pastry is preferred)
  • Sugar-free jam of your choice (raspberry is my personal favorite)
  1. Preheat the oven to 180 degrees.
  2. Combine the flour, salt and cinnamon in a mixing bowl.
  3. Slowly pour in the oil, mixing with a fork until the mixture takes a bread crumb consistency.
  4. Drizzle in the cold water, continuing to mix with the fork, until the mixture binds and forms a ball.
  5. Lightly knead until the dough is smooth and pliable.
  6. Wrap the dough in cling wrap and put in the fridge for around 30 minutes.
  7. Roll the dough out between two piece of baking paper (to avoid the dough sticking to the rolling pin) and then cut into shapes. To get a similar effect to the ones shown above, you'll need two cookie cutters in the same shape, one smaller than the other, to get the pretty picture frame effect.
  8. Half of the large heart pieces will be the base of the jam tarts, the other half will be used to create the 'picture frame' tops of the jam tarts.

  9. Cut a small heart out of one of the large heart pieces, to create the 'picture frame' top of the jam tart.

  10. Use a spatula to carefully lift the pastry shapes onto your baking tray. Be careful not to distort the shapes - but in case some of the shapes get stretched or compressed during the process, use the cookie cutter as a guide to push the pieces back into shape.
  11. Reform the dough from the leftover pieces, and then roll out again, cutting out more shapes until the dough is used up.
  12. Bake the pastry for 15 minutes, or until just turning golden.
  13. Take out of the oven and let the pastry cool slightly.
  14. Spread a teaspoon of jam over one of the 'base' pieces of pastry. Gently press one of the picture-frame pieces on top. Repeat until all of your jam tarts have been made.



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