A vegan take on a breakfast favorite! Cover tarts with any icing you like, or powdered sugar. Tip: they're just as good toasted the day after as they are fresh out of the oven.


Recipe Summary

30 mins
15 mins
1 hr
1 hr 45 mins
6 tarts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.

  • Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.

  • Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.

  • Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.

  • Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.

  • Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.

  • Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

Cook's Notes:

You can use vegan butter instead of shortening. If so, cut butter into cubes and chill on a plate in the freezer for 5 minutes before using.

You can use any kind of jam you like.

Mine were about 4 inches wide and 6 inches long, but exact measurements don't really matter.

Nutrition Facts

724 calories; protein 6.5g; carbohydrates 97.7g; fat 34.9g; sodium 199.2mg. Full Nutrition