Made with wholemeal flour and all-natural sugar-free fruit spread, these tarts are a super tasty, healthier version of an old favourite! Great for snacks and lunchboxes.
Makes about 16 tarts (freezable)
Preparation time: 15 minutes (plus 30 minutes chilling time)
Cooking time: 15-20 minutes
85g / 3oz dairy-free margarine (I use Pure sunflower spread)
57g / 2oz non-hydrogenated vegetable shortening (I use Trex)
113g / 4oz fine wholemeal (wholewheat) flour*
113g / 4oz plain (all purpose) flour
2 tbsp cold water
1/4 tsp salt
sugar-free fruit spread (1 tsp per tart)**
* I use Chapatti Atta flour (found in the world aisles of Tesco and Asda in the UK, and Asian supermarkets) which is a finely ground wholewheat flour with a wonderful texture. If the wheat flakes in your flour are too large to be sieved, whizz them in a food processor or mini chopper.
** I use the St Dalfour fruit spreads, available from major supermarkets and health food shops. These spreads are beautifully sweet and all-natural.
- Place the margarine, vegetable shortening, water, salt and half the flour in a mixing bowl and cream with a fork until well mixed. Mix in the remaining flour to form a dough. Turn out onto a lightly floured surface and knead until sticky. Wrap in plastic wrap and chill for 30 minutes (can be left longer).
- Preheat the oven to 180C / 350F / Gas 4. Lightly grease a bun tray.
- Roll out the dough on a lightly floured surface to a thickness of 0.6cm / ¼ inch. Cut out the tarts with a 8cm / 3 inch round cookie cutter and place in the bun tray.
- Place a teaspoon of fruit spread on top of each of the tarts. Be careful not to overfill the tarts otherwise the filling will bubble over and burn. Bake in the oven for 15-20 minutes until the pastry is firm to the touch. Allow to cool for a few minutes then move to a wire rack.
N.B. The short crust pastry recipe is also great for mince pies during the festive season.