# Vegan Strawberry Jam Tart

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A vegan lattice tart filled with strawberry jam, scented with orange and lemon zest.

Servings: 6 · Prep 90 min · Cook 35 min · Baking

Vegan · Contains: gluten

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegan Strawberry Jam Tart](https://image.fridge.menu/adaptations/1p7mvplo/c0e19fb6b763cb58634e8f1fed8b95963f8f09e2cbe1f52bc0ab280550b7cd18.jpg)

## Ingredients

- 500 g [Wholemeal flour](https://fridge.menu/en/i/whole-wheat-flour) — or wholemeal
- 200 g [Brown sugar](https://fridge.menu/en/i/brown-sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 8 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [orange zest](https://fridge.menu/en/i/orange-zest)
- 1 pcs [lemon zest](https://fridge.menu/en/i/lemon-zest)
- 125 ml [Water](https://fridge.menu/en/i/water)
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- 80 g [Vegetable oil](https://fridge.menu/en/i/vegetable-oil)
- 60 g [Olive oil](https://fridge.menu/en/i/olive-oil)
- 250 g [strawberry jam](https://fridge.menu/en/i/jam)

## Steps

1. In a large bowl mix the water, vegetable oil, olive oil, vanilla extract and orange and lemon zest. Add the brown sugar and stir with a fork.
2. Add the flour, baking powder and salt and start mixing with a wooden spoon, bringing all the ingredients together into a firm dough.
3. Turn the dough onto a lightly floured surface and knead for a few more minutes until smooth.
4. Wrap the dough in cling film and leave it in the fridge. (60 min)
5. Roll out two-thirds of the dough with a rolling pin and line a greased 24 cm tin.
6. Prick the base with the tines of a fork and put it in the fridge. (35 min)
7. Take the tin out of the fridge and spread the strawberry jam evenly over the base.
8. Roll out the remaining dough, cut it into strips and lay them crosswise over the filling in a lattice pattern.
9. Preheat a conventional oven (no fan) to 180°C.
10. Finish the lattice and trim off the excess dough around the edges of the tin.
11. Bake the tart at 180°C. (35 min)
12. Remove from the oven, let it cool and serve.

Published 2026-10-09

https://fridge.menu/en/r/vehanskyi-pyrih-z-polunychnym-dzhemom-1p7mvplo

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