A vegan take on a breakfast favorite! Cover tarts with any icing you like, or powdered sugar. Tip: they're just as good toasted the day after as they are fresh out of the oven.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
724 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
Step 3
Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
Step 4
Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
Step 5
Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
Step 6
Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
Step 7
Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
Step 8
Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
Step 9
Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.
