Follow this recipe
Once the jam has cooled and thickened, you can make your pastry. Tip your flour into a mixing bowl, then add in the caster sugar. Stir to combine. Tip in the butter and then, using your fingers, gently rub the mixture together until it forms a sandy-like texture.
Add the aquafaba and cold water, then gently use your hands to bring it to a dough. If the mixture is too sticky, you can add a touch more flour. If it’s too dry, add a splash of cold water, one tablespoon at a time. Now, you can wrap your dough in baking paper and chill for around half an hour.
Preheat your oven to 200C. On a floured surface, roll your dough out and cut out circles using a 9cm pastry cutter - we were able to make 14.
Lightly grease large muffin tins or trays, then gently press a circle into each hole. Spoon up to two teaspoons of jam into each tart, then place in the oven to bake until the jam is bubbling and the pastry is lightly coloured (14-16 minutes). Allow to cool, then remove from the tins and sprinkle over icing sugar.
Eat immediately, or store in airtight containers.
