Vegan Crostata di Marmellata (Italian Jam Tart)

Ingredients

For 10 portions

• 🌾 300g flour
• 🧈 140g plant-based spread
• 🍚 100g sugar
• 🥛 45ml soy drink
• 🍚 0.5 Tsp baking powder
• 🍋 15g lemon
• 🧂 1 pinch salt
• 🥣 350g jam

Method

1. Mix the flour, sugar, baking powder, salt and grated lemon zest in a large bowl. Rub in the cold spread until it looks like breadcrumbs.
2. Add the soy drink a tablespoon at a time and bring together quickly into a smooth dough, without overworking it.
3. Shape into a flat disc, wrap and chill for 45 minutes, as plant-based spread is softer than butter.
4. Heat the oven to 180°C (160°C fan). Roll out two thirds of the dough to about 4 mm thick and line a 24 cm tart tin, pressing it into the edges. Prick the base with a fork.
5. Stir the jam until loose and spread it evenly over the base. Apricot, plum or sour cherry all work well.
6. Roll out the remaining dough, cut it into 1.5 cm strips and arrange them in a lattice over the jam, chilling the strips briefly if they get soft. Press the ends onto the edge and trim.
7. Bake for 35–40 minutes until golden. Cool completely in the tin before slicing, so the jam sets.