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!


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


Combine all the ingredients in a large bowl.
Knead the pastry quickly to prevent overheating.

[cml_media_alt id='1302']Crostata di Frolla Vegana con Marmellata all'Albicocca - 4[/cml_media_alt]

Use a rolling pin to roll out your pastry on a sheet of parchment paper.

[cml_media_alt id='1303']Crostata di Frolla Vegana con Marmellata all'Albicocca - 3[/cml_media_alt]

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.

[cml_media_alt id='1296']Vegan Apricot Jam Tart[/cml_media_alt]

Bake at 180° C in a non ventilated oven for 35 minutes.
Let it cool down for 15/20 minutes before serving.


This post is also available in: Italian