Vegan Apricot Jam Tart
Vegan Apricot Jam Tart: made with a vegan tart pastry that is an excellent base for all your jam and fruit tarts.
It’s very low in sugar and has no animal fat.
Give it a try!
Ingredients:
250 gr Kamut Flour
150 gr Silken Tofu
100 gr Organic Brown Sugar
100 gr Soy Margarine
Pinch of Salt
350 gr sugar free Apricot Preserve
Instructions:
Combine all the ingredients in a large bowl.
Knead the pastry quickly to prevent overheating.
Use a rolling pin to roll out your pastry on a sheet of parchment paper.
Line up a 28 cm tart tin possibly with a removable base.
Even the edges with a knife, pierce the bottom with a fork and spoon over the jam.
Bake at 180° C in a non ventilated oven for 35 minutes.
Let it cool down for 15/20 minutes before serving.
Enjoy!
This post is also available in: Italian