Made with wholemeal flour and sugar-free fruit spread, these tarts are a super tasty, healthier version of an old favourite! Great for snacks and lunchboxes.
Makes about 16 tarts (freezable)
Preparation time: 15 minutes (plus 30 minutes chilling time)
Cooking time: 15-20 minutes
85g / 3oz / 1/3 cup dairy-free margarine (e.g. Pure sunflower spread)
57g / 2oz / generous 1/4 cup vegetable shortening (e.g. Trex)
113g / 4oz / 3/4 cup wholemeal flour
113g / 4oz / 3/4 cup plain (all purpose) flour
2 tbsp cold water
strawberry fruit spread (1 tsp per tart) (I use the St Dalfour fruit spreads, available from major supermarkets and health food shops)
- Place the margarine, vegetable shortening, water and half the flour in a mixing bowl and cream with a fork until well mixed (30 seconds). Stir in the remaining flour to form a dough. Turn out onto a lightly floured surface and knead until sticky. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180C / 350F / Gas 4. Lightly grease a bun tray.
- Roll out the dough on a lightly floured surface to a thickness of 0.6cm / ¼ inch. Cut out the tarts with a 8cm / 3 inch round cookie cutter and place in the bun tray.
- Place 1 tsp of fruit spread on top of each of the tarts. Bake in the oven for 15-20 minutes until the pastry has lightly browned and is firm to the touch. Allow to cool for a couple of minutes then move to a wire rack.