Ingredients:
- 220g plain flour
- 110g vegan butter
- 3 tablespoons ice cold water
- 1 pot strawberry jam
- 1 pot apricot jam
In a large bowl, add the plain flour and vegan butter. Rub them together with your fingertips until like breadcrumbs. Add in the water and form into dough, making sure there are no crumbling bits. Place in the fridge for 1 hour.
Preheat the oven to 190C/375F/Gas mark 5.
Flour a large cupcake/muffin tray, so the pastry doesn’t stick. Roll out the chilled pastry until 3mm thick, and cut out circles with a fluted circle cutter and press down into the molds. Add in a teaspoon and a half of jam to the tart pastry, use strawberry jam for half the tarts, and apricot for the other half.
Put it in the oven for 20 minutes, make sure the jam doesn’t bubble over. When out, leave for 10 minutes before eating.
ENJOY!
Boom Bakes 