As restrictions are slowly in the process of being removed in most parts of the world, this will be the last of my vegan store cupboard recipe series for a while. It has been an interesting exercise in seeing how long I can eat a varied diet without popping to the shops regularly. However, I do hope we will all be able to return to our usual routines soon!
The ingredients for these tarts are bound to be in anyone‘s store cupboard or refrigerator. And when that craving for something sweet grabs you, why not whisk up a batch of these! They are very quick and easy, and go beautifully with a cup of tea. Just in case you have never made these before, here is the recipe.
For approx. 18 tarts you will need:
- Some muffin or patty tins, greased, and a cookie cutter
- 250 g (2 cups) plain flour
- 125 g (1 stick and 1tbsp) very cold margarine or vegan butter, cut into small chunks
- a little cold water
- Jam of your choice
Preheat oven to 180°C (350°F)
Make shortcrust pastry by rubbing the margarine into the flour with fingertips until fine and crumbly. Add just enough cold water to bring the dough together into a ball. (Tip: shortcrust pastry freezes really well – I only made 12 tarts and froze the remaining pastry for a rainy day. 😃)
Roll out on a floured surface to about 3mm (about 1/8 inch) and, using a cookie cutter that fits your patty tins, cut out shapes and place in the tins. Add a heaped teaspoon of jam to each. I used several different jams – strawberry, apricot and blackcurrant.
Bake for 10 to 15 minutes until the pastry starts turning golden and the jam is bubbling. Remove from the oven and leave to cool completely before removing from the tins.