Vegan Raspberry Jam Tarts

These vegan raspberry jam tarts are so easy to make, and they taste like something you’d get from a fancy bakery—but no eggs, no dairy, and no weird ingredients.

The crust is soft and buttery (but it’s actually made with plant-based butter), and the jam gets all bubbly and gooey in the oven.

It’s one of those recipes that makes your kitchen smell amazing.

These are perfect for sharing, gifting, or just treating yourself.

Why I Love This Recipe

This one takes me straight back to my grandma’s kitchen. She used to make buttery jam tarts, and I’d always sneak the raspberry ones when they were still warm. After going vegan, I missed those flavors—and this recipe brings all of it back. It’s nostalgic, but totally plant-based.

You only need 5 ingredients.
No rolling pin or fancy equipment needed.
They’re super quick and make your whole place smell like a bakery.
Great for holidays, tea time, or snacking with your favorite drink.

Makes: 12 mini tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

What You’ll Need

1 ½ cups all-purpose flour
½ cup vegan butter (cold and cubed)
2 tablespoons powdered sugar
1–2 tablespoons cold water
½ cup raspberry jam (any high-quality or seedless one you like)

Tools You’ll Need

Mixing bowl
Fork or pastry cutter
Muffin tin or mini tart pans
Measuring cups & spoons
Spoon or small scoop
Cooling rack

Pro Tips

Keep the vegan butter cold—it helps create that flaky texture.
Don’t overfill the tarts—the jam bubbles as it bakes and can overflow.
If your dough feels dry, add just a few drops of water at a time.
Let them cool before removing or the crust might break.
For perfect shape, press dough into the tin gently, don’t mash it.

Substitutions and Variations

Swap raspberry jam for strawberry, blueberry, or apricot jam.
Use spelt or whole wheat flour for a slightly nuttier flavor.
Add a pinch of cinnamon to the dough for warmth.
Use silicone muffin pans for easy removal if you don’t have tart tins.

Make Ahead Tips

You can make the dough a day in advance. Just wrap it in plastic and keep it in the fridge.
You can even freeze unbaked dough balls for up to 1 month.

Recipe & Instructions

Step 1: Mix the flour and sugar

Add 1 ½ cups all-purpose flour and 2 tablespoons powdered sugar to a medium mixing bowl. Stir to combine.

Step 2: Cut in the cold butter

Add ½ cup cold vegan butter, cut into small cubes. Use a fork or pastry cutter to work it into the flour mixture until it looks like coarse crumbs.

Step 3: Add cold water

Add 1 tablespoon cold water and gently mix until a soft dough forms. Add more water, a teaspoon at a time, if needed. The dough should hold together when pressed.

Step 4: Press dough into muffin tin

Divide the dough into 12 pieces. Press each piece into a muffin tin or mini tart pan, creating a little cup shape.

Step 5: Fill with jam

Add about 2 teaspoons of raspberry jam into each tart shell, spreading it slightly but not all the way to the top.

Step 6: Bake

Bake at 350°F (175°C) for 20 minutes, or until the crust is just lightly golden and the jam is bubbling.

Step 7: Cool and serve

Let them cool in the tin for 10 minutes, then carefully lift them out and place on a rack. Serve warm or at room temp.

Leftovers and Storage

Store in an airtight container at room temp for 2 days.
Refrigerate for up to 5 days.
Reheat in the oven for 5 minutes at 300°F to crisp them back up.

Macros (per tart, approx.)

Calories: 160

Fat: 8g
Carbs: 20g
Sugar: 10g
Protein: 1.5g
(These are estimates and can vary based on brands used.)

Why This Recipe Works (Quick Science)

Cutting cold vegan butter into the flour keeps the fat solid until baking, so it melts in the oven, not before. That’s what makes the crust tender and flaky. The sugar lightly sweetens the dough, while the jam thickens and caramelizes as it bakes—making it jammy and rich without needing extra work.

Common Mistakes

Using soft or melted butter—makes the crust greasy and flat.
Overmixing the dough—leads to tough crusts.
Overfilling with jam—causes overflow and mess.
Not letting them cool—tarts can break when removed hot.

What to Serve With

A hot cup of tea or coffee
Almond or oat milk lattes
Fresh berries or fruit salad
Vegan whipped cream or a dust of powdered sugar

FAQ

Can I freeze these?
Yes! Freeze fully baked tarts for up to 1 month. Thaw and reheat in the oven.

Can I use other jams?
Absolutely—strawberry, blueberry, or even lemon curd works great.

Do I need tart pans?
Nope! A regular muffin tin works perfectly.

Can I make them gluten-free?
Yes—use a 1:1 gluten-free baking flour.

Final Thoughts

These vegan raspberry jam tarts are proof that simple ingredients can make something amazing. Whether you’re baking for yourself, sharing with friends, or just want a quick treat, this recipe’s a keeper. Give it a try, then drop a comment and let me know how yours turned out or if you switched up the flavors!