Cherry & Toasted Almond Tarts


Think Pop Tarts.. but vegan! Did you know some Pop Tarts aren’t even vegetarian?! This American favourite features delicious black cherry jam sandwiched between 2 layers of flaky shortcrust pastry, topped with sweet almond icing and sprinkled with toasted almonds.


Cherry & Toasted Almond Tarts

Makes 9 Pop Tarts



  • 350g Shortcrust Pastry
  • 150g Black Cherry Jam
  • 15ml Almond Milk


  • 1 Cup Icing Sugar
  • 15ml Almond Milk
  • Drop of Almond Extract
  • 50g Toasted Almond Flakes


  1. Preheat your oven to 180c.
  2. Roll out your pastry to approximately 10.5″ x 15″. Then cut into smaller 18 rectangles approximately 2.5″ x 3.5 (3 rows of 6 rectangles)” don’t worry if theres a little pastry left over, just make sure your rectangles are all around the same size!
  3. Spoon 1 Tsp of cherry jam on to the centre of 9 pastry rectangles. Place the remaining 9 rectangles over the top.
  4. One by one, use your fingertips to gently seal the parcels, for extra security use a fork to press down the seams – it also looks pretty!
  5. Transfer the tarts to a baking sheet, take a pastry brush and use 15 ml of almond milk to gently wash the surfaces of the pastries. Place the pastries in the oven and bake for 15-20 minutes.
  6. When removing the pastries from the oven just be careful of any boiling hot jam. Transfer the pastries to a wire rack to cool.
  7. To make the almond icing, in a bowl mix 1 Tbsp of almond milk with icing sugar and a drop of almond extract. When the tarts have cooled, drizzle the tarts with icing and sprinkle with toasted almonds.



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