Sugar-free Jam Tarts

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)


  1. 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.
  2. Preheat the oven to 180C / 350F / Gas 4.  Lightly grease a bun tray.
  3. 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.
  4. 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.

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