Blackberry Jam Tarts {ft.easy vegan shortcrust pastry}

Wednesday, September 19, 2018

Recently, Jay and I dusted off our winter coats, wrapped up warm and headed out for a rainy morning walk but when we returned with over 1.5kg of wild blackberries, I knew, it was official, autumn had arrived! So, with a whole heap of blackberries and a newly awoken autumn-baking-bug to contend with, I headed into the kitchen to make something seriously delicious with my blackberry haul. Of course, it goes without saying that an apple and blackberry crumble (or two) were enjoyed, but I also decided to push the boat out and try my hand at some homemade blackberry jam tarts and it's safe to say they didn't disappoint. These little tarts are the perfect little tastes of autumn that, quite obviously, go perfectly with a hot cup of tea!

For the shortcrust pastry, you will need:
- 250g plain flour
- 75g caster sugar
- 100g coconut oil
- cold water

For the chia jam, you will need: 
- 400g blackberries
- 4 tablespoons coconut sugar
- 2 tablespoons chia seeds

To start, place your flour, sugar and coconut oil in a bowl and rub the mixture together until it resembles bread crumbs then start adding cold water, a tablespoon at a time whilst kneading the mixture until it fully combines and forms a dough. 

Lightly knead your dough for a couple of minutes then form the dough into a smooth ball, wrap in cling film and place in the fridge to chill. 

As the dough chills, add your blackberries and coconut sugar to a pan with a splash of water and simmer on a medium heat for 15-20 minutes or until the blackberries are totally softened and have reduced. 

Once the blackberries have reduced, remove from the heat and stir in your chia seeds then leave to one side to thicken for around 10 minutes. 

As the jam thickens, preheat your oven to 180 degrees celsius and lightly grease a cupcake tin with coconut oil. 

Remove your pastry from the fridge and, on a floured surface, roll out your dough until it's around 1cm thick, then using a cookie cutter, cut out 12 circles of pastry and transfer to the cupcake tin, pressing into the moulds lightly. 

After placing your pastry in the tin, place your pastry in the oven to blind bake for 10 minutes. 

After blind baking, remove your tarts from the oven and add around 1 teaspoon of jam to each tart then place back in the oven for a further 15 minutes. 

After baking, remove your tarts from the tin and allow to cool before enjoying a jam tart (or five) with a cuppa. 

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