Dice the vegan butter. Then add it to a mixing bowl with the flour.
Using your fingertips, rub in the fat into the flour until you have a lump free mixture resembling breadcrumbs.
Add just enough of the water to bring it into a firm, not sticky, ball of dough. Avoid overworking the dough for light and flaky pastry.
Cover and chill the dough in the fridge for 1 hour.
Assembling and baking the tarts
Preheat your oven to 190°C (375°F)
Dust a board and rolling pin with flour and roll out the ball of pastry to a thickness of 5mm or just under a ¼ inch
Using a 7.5cm / 3 inch cutter, cut out 12 circles of pastry to line a tart tray (or muffin tin). Reroll the pastry as needed.
Fill each pastry case with 1-2 teaspoons of your choice of jam. Be careful not to overfill as the jam bubbles up and can spill out.
Bake for 15-20 minutes. The jam should be bubbling and the pastry should be starting to turn light golden brown.
Remove from the oven and leave in the tray for 10 minutes, before transfering to a wire rack to fully cool down.
Top tips and step by step pics for great pastry and choosing your ingredients can found in the post above. No scales? Use 1 ½ cups flour and ½ cup vegan butter or 1 stick.Got leftover pastry? Extra pastry can be made into more tarts, or covered and kept in the fridge for 3 days, or frozen.Storage Keep these tarts in airtight container or tin for up to three days.