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.

[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.

Enjoy!

This post is also available in: Italian