How adorable is this strawberry tart? Fresh strawberry jam makes this tart irresistible. Punctuated by bursts of tart strawberry sweetness, this fantastic tart will impress your loved ones. Stacked with strawberries, this dessert will add a vintage-elegant flair to any Valentine’s Day occasion. The biscuity tart crust is absolutely mouthwatering. There is no way they will doubt your love if you serve them this cute tart! Every kid will adore this charming treat! Take this festive hearts-tart to your kids’ Valentine’s Day party because it’s too good not to share! This recipe looks super fancy — between you and me, though, it is one of the easiest homemade from scratch jam tarts.
| Prep Time | 10 minutes |
| Cook Time | 65 minutes |
| Passive Time | 30 minutes |
| Servings |
8
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Ingredients
For the fresh strawberry jam
- 12 strawberries
- 3 tablespoons brown sugar
- ½ cup water filtered or purified
- ½ vanilla bean
For the tart crust
- 2 cups flour white, organic
- 1 tablespoon baking powder
- 6 tablespoons brown sugar
- ¼ teaspoon salt
- ½ vanilla bean
- 6 tablespoons water cold, filtered or purified
- ½ cup sunflower seed oil
Ingredients
For the fresh strawberry jam
For the tart crust
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Instructions
For the fresh strawberry jam
- Wash the strawberries under cold running water; drain them thoroughly, remove them to a paper-towel lined plate to dry. Stem and halve them just before cooking.
- Make a simple syrup by boiling brown sugar and water together for 5' in a medium saucepan over medium-high heat, until it thickens.
- Put the strawberries in the saucepan, turn the heat down to medium-low, and allow them to simmer gently for about 15'.
- Split and scrape the vanilla seeds from the bean. Add the seeds into the saucepan. Simmer for about 5'. Remove from the heat, and leave to cool to room temperature.
For the tart crust
- In large bowl mix the flour with the baking powder, brown sugar, salt, and vanilla seeds. Pour the water and the sunflower seed oil into the bowl. Knead until it comes together and can be rolled into a ball.
- Divide the pastry in half. Place one half between two sheets of parchment paper, roll out the pastry. To line the tart, remove one sheet of the parchment paper and place the pastry side down in a 23cm tart tin. Press down gently on the bottom and sides, and then trim off any excess pastry. Put some cling film over the tart tin. Allow it to chill for at least 30'.
- Place the other half between two sheets of parchment paper, and roll out the pastry. Cut out pastry hearts using a 6cm heart-shaped cookie cutter. Put some cling film over them, and allow them to chill for at least 30'.
For the tart
- Preheat the oven to 180°C (356°F).
- Prick the crust with a fork before baking.
- Place your fresh strawberry jam into the pastry-lined tin.
- Pop the pastry hearts on top.
- Bake for about 40', until the pastry is golden and the filling is starting to bubble a little.
- Leave the tart to cool in the tin, and then transfer to a wire rack to cool completely.
Valentine's Day decoration
- Using a sharp paring knife stem and hull some fresh strawberries. Slice them lengthwise, and cut a V-shaped notch on top of the berry and remove the berry's core. Decorate your tart with heart-shaped strawberry slices.
Recipe Notes
In the media
Vegan Strawberry Tart was featured in Raise Vegan Magazine on February 7, 2020.
How To Scrape the Seeds from a Vanilla Bean
To split a vanilla bean open, use a small, sharp paring knife and cut from one tip to the other. Carefully separate the two long, flat sides and scrape the seeds into the dish you're preparing. Save the pods for steeping or grinding to powder, or use them to make vanilla sugar.
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