I used to call these poptarts, but they deserve much better than that. They’re now just breakfast tarts, and it suits them well. While it is sort of a spin off of a poptart, these beauties are fluffier, tastier, and healthier.
Making these for the first time, I was looking for a healthier version of a poptart – the ingredients in regular poptarts scared me, and they still do. There’s nothing to fear with these breakfast tarts, though. They’re completely vegan, and you know exactly what ingredients you are putting in your body when you eat them!
I love how versatile these tarts are! Fill them with anything you’d like, although I usually stick to jam.
I’ve used strawberry, blueberry, blackberry, apricot, raspberry, peach, marionberry and more. The next time I make these, I want to try filling them with peanut butter or hazelnut spread.
Get creative with these, as there are endless flavor possibilites.
These photos are very old, from about two years ago. I am now moved out of this beautiful apartment, and miss how big the kitchen was. I miss all the space for baking activites!
Friends and family used to rave over these tarts, they’re that delicious. I used to make them at a coffee shop I used to work at, and they would be bought and devoured within the hour.
Vegan Breakfast Tarts
Prep time: 25 minutes
Cook time: 12-15 minutes
Total time: approx 40 minutes
This recipe makes 12 breakfast tarts.
2 cups of all purpose or whole wheat flour (I used whole wheat)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons of vegan butter, or margarine
3/4 almond milk
1 teaspoon apple cider vinegar
1/4 cup sugar
Your favorite jam (blueberry, blackberry, strawberry, etc)
4-6 cups powdered sugar
4-5 tablespoons of almond milk
food coloring of your choice (optional)
In a large mixing bowl, combine the flour, baking powder, and salt.
Using your fingers cut the vegan butter into the flour mixture until it resembles coarse crumbs. Chill for 10 minutes. Preheat your oven to 400 degrees.
After the chilling, add in the almond milk, apple cider vinegar, and sugar. Stir until it forms a dough, but do not overwork it. If there are still dry bits of dough, add a few more drops of almond milk.
Pur the dough on a clean work surface, lightly dusted with flour. Knead the dough a few times, but do not overwork the dough.
Using a rolling pin, roll the dough into a large rectangle, leaving the dough about 1/4 inch thick. Cut the dough into 24 even rectangle pieces.
Add about a tablespoon or more of jam on half (12) of the rectangle pieces, then top with the other 12. Crimp the edges closed with a fork.
Gently place each tart on a baking sheet lined with parchment. Place into the oven and bake until golden brown, about 12-15 minutes
To make the glaze, combine all ingredients in a small mixing bowl and stir until smooth. Add more powdered sugar or milk to reach a smooth but thick consistency. Top with glaze once the tarts are completely cooled.
*these tarts will last about 2 days in a sealed container, maybe more if stored in the fridge.