Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Raspberry Jam Tart

By Saturday, August 02, 2014 , , , ,

Using the same pastry recipe as the tomato and mustard tart (yes there is mashed potato in this one too!) I created a jam tart. With crisp pastry and a raspberry jam centre that is both tart and sweet, this recipe is a winner for sure. It makes a delicious afternoon tea treat or dessert with a little soy or coconut yoghurt too!

Makes 1 medium sized tart

You will need:

30g brown rice flour
20g cornmeal powder (you can put polenta in the food processor for this)
1 tsp baking powder
1/2 tsp xanthan gum
100g of cold white potato, mashed until smooth
80g vegan 'butter' such as Trex vegetable oil spread (it needs to be a solid fat for making pastry)

1/3 cup gelatine free natural raspberry jam
1/2 cup frozen raspberries

Add the flour, baking powder, xanthan gum and cornmeal powder into a large bowl. Using your fingers, rub the vegan butter into the flour mixture until it makes a breadcrumby consistency. Mix in the mashed potato using your hands, roll into a ball and chill wrapped in cling wrap for 30 minutes. Remove from fridge, knead a little and place in the fridge to cool uncovered on a plate for another 30 minutes.

Preheat your oven to 180C. Flour your bench top and rolling pin well and gently roll out the pastry out so it is flat but still quite thick. Don't worry about making it neat or the exact size of the tin, as you can press the pastry into the tart tin to make it fit perfectly and have a nice crust. Using your fingers, ensure the pastry fits the tin perfectly and form a crust by pulling the pastry up the sides of the tin with your fingers.

Place the raspberry jam and frozen raspberries in a small saucepan and bring to the boil, then simmer until it makes a thick raspberry sauce. Allow to cool slightly, then pour into the tart base and spread over evenly. Bake for approximately 20-30 minutes, turning midway through cooking to ensure it browns evenly. 

You Might Also Like


  1. I like raspberries, I like tarts...I'm gonna like this without any doubt! :)