Makes 6-8


  • 300g (2½ cups) plain flour, siftedApricot and Almond Pop Tart 1
  • 2 tbsp caster sugar
  • ½ tsp sea salt flakes
  • 225g (1 cup) non-dairy butter, cut into small chunks
  • A few drops natural almond extract
  • 140ml (1/2 cup) cold water
  • 330g (1 cup) apricot jam, homemade or store bought

To decorate:

  • 125g (1 cup) icing sugar
  • 2 tbsp non-dairy milk
  • A few drops orange food colouring, optional
  • 2 tbsp flaked almonds, roughly chopped


  1. Preheat oven to 180°C (Gas Mark 4, 350°F) and line a baking sheet with parchment paper.
  2. Add the flour to a mixing bowl and stir in the sugar and salt. Add the butter chunks and quickly rub into the flour with your fingertips until incorporated. The mixture should resemble fine breadcrumbs.
  3. Mix the water and the almond extract into the flour and butter, kneading as little as possible, until you
    have a rough ball of dough. Wrap the dough in cling film and place in the fridge for 10 minutes to firm up.
  4. When the pastry has chilled, divide it into 2 and roll each piece out on a floured surface, to the thickness of a 50p coin.
  5. Make a rectangular stencil to the size you want the tarts to be and cut 6-8 rectangles from each sheet of pastry.
  6. Top half of the pastry rectangles with some apricot jam and place the other rectangles on top. Use the tines of a fork to crimp and seal the edges together as well as possible.
  7. Transfer the tarts to the prepared baking sheet and bake in the oven for around 20 minutes, or until a light golden colour. Remove from the oven and set aside until completely cool.
  8. To decorate, mix the icing sugar with the milk and colouring, if using. Drizzle or spoon over the tarts and sprinkle over the almonds. Leave the icing to set before serving.

Top Tip: The uncooked tarts can be frozen for up to 3 months. Simply heat from frozen, adding 5 minutes to the cooking time. Check they are piping hot throughout before serving.

Per serving (173g) Calories: 578, Carbohydrates: 85.6g, Sugars: 42.1g, Fat: 25.7g, Saturates: 4.8g, Protein: 5.3g, Salt: 1.1g

Taken from July 2018 (Issue 40) Vegan Life Magazine

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