Desserts & Sweet TreatsRecipes

Raspberry Jam Tart Slices [Traybake]

raspberry tartine traybake

Crunchy shortcake biscuit slices with a layer of raspberry jam, topped with fresh raspberries and raspberry sauce!

These were inspired by a little vegan cake shop in Margate called ‘Seaside Cake Parlour’. When I go home to visit my dad, we always go there for a cup of tea and a sweet treat. They always have a wide range of different treats, all vegan. On my most recent trip I had a DELICIOUS raspberry lattice tart. It was so tasty I had to make it again for myself!

My raspberry creation is kind of like a giant raspberry jam tart, in a sliced traybake form.

The sweet and tangy jam and fresh raspberries go perfectly with the crunchy shortcake 🙂

For my raspberry jam tart slices I used the shortcake I used in my Jammy Dodger recipe – it’s crunchy yet crumbly at the same time!!

This is a really simple recipe using only 7 ingredients!

In just 40 minutes, you can be enjoying a slice of fresh raspberry jam tart with a cup of tea 🙂

Of course, you can swap the raspberry jam for whatever flavour you like.

If you’re not a fan of raspberries, why not try it using marmalade, or strawberry jam?

Give it a go and let me know how you get on! 🙂

raspberry jam tart traybake

raspberry tartine traybake

raspberry jam tart traybake

Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serves: 12 slices


Raspberry Jam Tart Slices

  • 1 cup dairy-free butter (I used Vitalite Sunflower Spread)
  • 1/2 cup caster sugar
  • 2 tsp vanilla essence
  • 3 cups plain flour
  • 1 cup raspberry jam (I used seedless)
  • 2 cups fresh raspberries
  • Icing sugar, for dusting

Raspberry Sauce

  • 2 tbsp raspberry jam (I used seedless)
  • 4 tbsp water


  1. Pre-heat your oven to 170ºC and line a large baking tray with greaseproof paper.
  2. Cream the dairy-free butter, sugar and vanilla together until smooth.
  3. Add the flour, cup at a time, and mix it in to form a firm dough.
  4. Pop the dough in the fridge to cool (if you’re in a rush you can skip this bit, it just makes it easier to roll).
  5. Flour your worktop so the dough doesn’t stick and roll the dough out to about 1 cm thickness.
  6. Use the top of baking tray to cut around your dough.
  7. Lay your dough carefully into your baking tray and press your fingers around the bottom edge of the tray to make your crust.
  8. Spoon your jam evenly over your dough, right up to the edges.
  9. From your dough scraps, cut strips about 1-2cm thick and place them on top, in stripes, leaving gaps in between for the fresh raspberries.
  10. Bake for 20 minutes until the biscuit starts to brown.
  11. Leave to cool, still in the tray, for at least 10 minutes before taking out.
  12. Place your raspberries in between your shortcake stripes.
  13. Slice, serve with some raspberry sauce* and ENJOY!!!!

*Raspberry Sauce

  1. Heat your raspberry jam and water and reduce on a low-medium heat for around 10-15 minutes until sticky.
  2. Leave to cool for at least 10 minutes.

Thanks for stopping by, hope you enjoyed the recipe! Have a fab day 🙂

If you liked this recipe, why not check out my ‘Cherry Bakewell Blondie’ recipe 🙂

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