Here’s another sweet vegan treat for you to enjoy, courtesy of Rosie (Queen of Tarts) from Lickthespoonblog. Mix up your jams, fruits, and toppings, to create endless varieties that are sure to both go down well at work and happy up your home. Enjoy!
“Balance, peace, and joy are the fruit of a successful life. It starts with recognising your talents and finding ways to serve others by using them.” – Thomas Kinkade
From Rosie, with love:
STOP PRESS! You may not realise this but ready-rolled puff pastry – with the exception of the ‘All butter’ variety – is VEGAN, or at least the ‘Just Rol’ brand is. It’s one of those mainstream products I like to call “accidentally vegan”, like Pringles Texas BBQ crisps or the classic Oreos; these are the products that didn’t set out to be, and that you just don’t expect to be, vegan, but thankfully are.
This simple and quick pastry tart can therefore be vegan without even trying. It’s totally delicious. I think it looks pretty wonderful and you can make endless variations. If you have more patience than I do and want to slice the fruit more finely and arrange more carefully, this can result in a tart (or should I say galette?) that would grace the window of any French Patisserie.
These tarts use jam underneath whichever fruit you choose to use. This is particularly good as far as I’m concerned not only as it’s a great shortcut for packing in flavour, but because I’ve been a bit obsessed with making jam this year. This is since reading the wonderful recipes and inventive flavour combinations in Lillie O’Brien’s book “Five Seasons of Jam”. In fairness good bought jam would also work really well (I like Bonne Maman), but I just couldn’t resist the allure of making jams such as Fig and Earl Grey, Plum and Tomato Leaf, or Quince and Rosewater and these tarts give me an excuse to showcase them.
I’ve topped these fruit tarts with crushed biscuits and flaked almonds but you could use whatever topping you like. How about walnuts with the pear and quince, or if you want a savoury tart, pine nuts? Whatever you fancy really.
Ingredients (serves 4-6)
- Sheet of ready-rolled puff pastry (vegan variety) divided into 4 or 6
- 4-6 tbsp of jam or your choice
- Fruit of your choice, sliced (a large plum/a small pear/2 figs for each tart seems to work)
- A little non-dairy milk (almond/oat/rice)
- Caster sugar (about a teaspoon per tart)
- Toppings of your choice: flaked almonds, chopped walnuts, chopped crystallised ginger, etc
- Heat oven to 180c fan/200c.
- With a sharp knife, rub a line around the pastry about 2.5cm/1” from edge being careful not to cut all the way through. This will allow the edges to puff up attractively.
- Brush milk alternative, and sprinkle caster sugar on the edge border you have created so they will glisten when baked. Don’t worry too much if some of the milk and sugar, despite your best efforts, go beyond the line.
- Spread a tablespoon of your chosen jam in the centre of each tart avoiding going over your marked line if possible. I used plum jam for the plum tarts, quince jam for the pear, and fig jam for the fig, but the variations are endless.
- Slice your chosen fruit and arrange over your tarts, again, keeping within your line.
- Sprinkle over topping of your choice in centre.
- I like to redefine the line with my knife, being careful not to cut right through the pastry, as I find this gives a cleaner edge.
- Bake for 20-25 minutes before allowing to cool. These are best served warm but reheat beautifully if you want to get ahead.