These Easy Vegan Jam Tarts are made with a scrumptious 5-minute chia fruit jam and a shortcrust wholewheat pastry. They are surprisingly healthy and taste so good. They can also be made with gluten-free pastry cases and any type of soft fruit for the jam – make them work for you and your mood! I used dragon fruit for this recipe but usually use plums or berries. Just 6 ingredients too so no need to go OTT with the food shopping.
Jam tarts take me back to being a kid in England. They remind me of school, birthday parties, Saturday tea times, church refreshments – man they were everywhere. Surprised I didn’t have one for so long, maybe a little tart fatigue and I had to give it some time! Nah that can’t be the case, I could never tire of jam tarts!
What I love about these ones is that they’re made with a nourishing chia jam that takes just 5 minutes to make which means less waiting around, which in turn means closer to eating time! Guess I’m just pretty impatient when it comes to dessert! The wholewheat pastry crust was more of an experiment – it tastes good enough and I like the health factor, but best to eat it on the day otherwise it goes a little soft the following day.
Why is this Good for Me?
- Wholewheat flour is a great source of fibre, a nutrient which has many roles in our bodies from aiding digestion to giving us a feeling of fullness after eating.
- Chia Seeds are a great source of omega-3 fatty acids. Omega-3 fats exhibit cardioprotective effects which means they can reduce our risk of cardiovascular disease (CVD). Chia seeds are also a great source of fibre. Fibre has many benefits, some of which include preventing and aiding digestion – just to name a few. These seeds are also a good srouce of protein and some minerals such as magnesium.
- Rapeseed oil is a rich source of monounsaturated fat (omega 9). Though it also provides polyunsaturated fats (omega 3 and 6), only around one third consists of these. It also contains vitamin E and K, which are lipid soluble vitamins. Vitamin A is needed to support night vision and vitamin K for blood clotting and wound healing, amongst a number of other roles that are vital to our health. Rapeseed oil is also for hot and cold cooking as it as a high smoke point, which means it remains stable at higher temperatures.
Questions about Easy Vegan Jam Tart
How to make Easy Vegan Jam Tarts
To make these vegan jam tarts, there are two components: the jam and the pastry. Each will be made in separate, but very simple, steps.
How to make Chia Jam
To make jam tarts preheat oven to 190°C. For the chia jam, add fruit and orange juice to a blender and blitz until smooth. Transfer to a bowl and add the chia seeds and maple syrup (optional). Stir then leave aside for 5-10 minutes. Stir again with a fork then leave aside in the fridge.
How to make whole wheat pastry
For the pastry, combined the flour, olive oil and water and mix into a rough dough.
Knead briefly until smooth. Cover with clingfilm and chill in the fridge for 15 minutes.
Remove from fridge then roll out until 5mm thick.
Using a circular cookie or pastry cutter, cut into 16 circles.
With the leftover pastry cut out heart shapes small enough to fit snugly on top of the tart – either using a knife or heart-shaped cookie cutter and place on a baking tray lined with greaseproof paper. Re-roll pastry if necessary.
Grease tartlet tins or muffin tins with a little oil then carefully press the pastry rounds into the holes, pressing down the edges to ensure there are no gaps of air between the pastry and the tin.
Blind bake cases 10 minutes and bake tops separately for 15 minutes.
Transfer jam to cases and bake a further 20 minutes.
Add the pastry hearts on top of each tart and allow to cool before serving.
How to store jam tarts
Store jam tarts in an airtight container. If using chia jam made with fresh fruit, best to keep in the fridge. The pastry can go a little soft so in my opinion, best eaten on the day.
How long do jam tarts keep?
In an airtight container, jam tarts can keep for up to 3 days. In the freezer, they can last up to 3 months.
Easy Vegan Jam Tarts Substitutions
- Wholewheat flour can be replaced with gluten-free flour or regular flour. For a grain-free almond flour crust, check out my Vegan Quiche Recipe.
- Any type of plant milk can be used in this recipe.
- Any soft fruits can be used. Stone fruits, such as plums, cherries or peaches work quite well.
- Maple syrup can be replaced with other sweeteners, syrup, sugar or powdered sugar.
- Olive oil can be used as a substitute for rapeseed oil.
These Easy Vegan Jam Tarts are…
- Crisp
- Buttery
- Fruity
- Refined sugar-free
- Eggless
- Dairy-free
- Gluten-free (if using gluten-free flour)
- Vegan
- Plant-based
Shopping List
Food
- 200g wholewheat flour (or gluten-free pastry flour)
- 100 ml rapeseed oil
- 100 ml water
- 250g fresh soft fruit
- 3 tbps orange juice
- 4 tbsp chia seeds
- 2 tbsp maple syrup (optional)
Equipment
- Muffin tin or tartlet tins
- Cookie Cutters
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon
- Mixing bowl
- Fork
More Recipes to Try…
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Eays Vegan Jam Tarts
Ingredients
Oil Pastry
- 200 g wholewheat flour
- 100 ml rapeseed oil
- 100 ml water
Chia Jam
- 250 g soft fruit fresh or frozen
- 3 tbps orange juice
- 4 tbsp chia seeds
- 2 tbsp maple syrup optional
Instructions
- Preheat oven to 190°C.
- For the chia jam, add fruit and orange juice to a blender and blitz until smooth.
- Transfer to a bowl and add the chia seeds and maple syrup (optional).
- Stir then leave aside for 5-10 minutes.
- Stir again with a fork then leave aside in the fridge.
- For the pastry, combined the flour, olive oil and water and mix into a rough dough.
- Knead briefly until smooth.
- Cover with clingfilm and chill in the fridge for 15 minutes.
- Remove from fridge then roll out until 5mm thick.
- Using a circular cookie or pastry cutter, cut into 16 circles.
- With the leftover pastry cut out heart shapes small enough to fit snugly on top of the tart – either using a knife or heart-shaped cookie cutter and place on a baking tray lined with greaseproof paper. Re-roll pastry if necessary.
- Grease tartlet tins or muffin tins with a little oil then carefully press the pastry rounds into the holes, pressing down the edges to ensure there are no gaps of air between the pastry and the tin.
- Blind bake cases 10 minutes and bake tops separately for 15 minutes.
- Transfer jam to cases and bake a further 20 minutes.
- Add the pastry hearts on top of each tart and allow to cool before serving.
Notes
- Wholewheat flour can be replaced with gluten-free flour or regular flour. For a grain-free almond flour crust, check out my Vegan Quiche Recipe.
- Any type of plant milk can be used in this recipe.
- Any soft fruits can be used. Stone fruits, such as plums, cherries or peaches work quite well.
- Maple syrup can be replaced with other sweeteners, syrup, sugar or powdered sugar.
- Olive oil can be used as a substitute for rapeseed oil.
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