These vegan Tarts or Sandbakkels as they are also called are adorable little hand-held tarts filled with your choice of pie filling.

This recipe has been passed down in my husband’s family for generations. One taste and you will know why these Swedish tarts have been a long-time favorite!

We make them every Christmas and fill them with cherries. The cherry tarts are bright, pretty, and festive, however, you can fill them with any pie filling you choose!

Since we’re vegan, I veganized this old family recipe by simply swapping out the butter for vegan butter and using an egg substitute instead of an egg. I was thrilled when I tried it again using my homemade gluten-free flour mix and they came out perfect gluten-free as well!

What you will need to make these Swedish tarts:

Electric Mixer: Any handheld or stand mixer will do.

Any handheld or stand mixer will do. Tartlet Tins: To mold the tarts in pretty little shapes. I ordered mine from Amazon.

To mold the tarts in pretty little shapes. I ordered mine from Flour: All-purpose white flour or my gluten-free flour recipe . You can also use most all-purpose store-bought mixes, but my homemade mix does work the best. (I have found you need to add a few more tablespoons of gluten-free flour to achieve the right consistency). (I have not tried this with almond flour or with grain-free flours).

All-purpose white flour or my . You can also use most all-purpose store-bought mixes, but my homemade mix does work the best. (I have found you need to add a few more tablespoons of gluten-free flour to achieve the right consistency). (I have not tried this with almond flour or with grain-free flours). Shortening/ Margarine: It needs 1 cup of fat total. I usually use a ½ cup of shortening and a ½ cup of my vegan butter or other vegan margarine like Earth Balance.

It needs 1 cup of fat total. I usually use a ½ cup of shortening and a ½ cup of my vegan butter or other vegan margarine like Earth Balance. Sugar: Any granulated sugar will work. White or lighter colored sugars will keep the tart a nice light color. Don’t use maple syrup or liquid sweeteners.

Any granulated sugar will work. White or lighter colored sugars will keep the tart a nice light color. Don’t use maple syrup or liquid sweeteners. Egg Substitute: The original recipe calls for one egg. To make it vegan, I always use Ener-G egg replacer equivalent to 1 egg. (1 ½ tsp. egg replacer powder mixed with 2 tbsp. water). A flax egg will also work but will leave little flecks of flax in your tart.

The original recipe calls for one egg. To make it vegan, I always use equivalent to 1 egg. (1 ½ tsp. egg replacer powder mixed with 2 tbsp. water). A flax egg will also work but will leave little flecks of flax in your tart. Almond Extract: You can use any flavored extract here, but the almond extract is traditional and gives a great flavor.

How to make Swedish Tarts…

Pre-heat your oven: Set your oven to 375° F (190° C) Cream the fats and sugar: Add the shortening, margarine, and sugar to a bowl and mix together with an electric mixer until it’s light and fluffy. Add egg replacer and extract: Stir together the egg replacer powder and water until it gets foamy. Then pour it in the butter and sugar mixture with the extract and mix those in for another minute. Add in the flour: Mix in the flour with the electric mixer about a ½ cup at a time until the dough forms little chunks. (It almost looks like sand – I always wondered if that is why they are called Sand Bakkels). You may need to add another tbsp or 2 of flour to get the chunky consistency. If your dough looks like cookie dough, it doesn’t have enough flour and your tarts will not work). Fill the tartlet tins: Scoop up the sandy tart dough with the tartlet tin and then hold the tin over the bowl while you press the center down with your thumbs. Allow excess dough to fall back into the bowl and form the dough until it is evenly covering the tin about a ¼ inch thick. Repeat this until all of the tins are filled. Bake the tarts: Place the filled tartlet tins on a cookie sheet with edges (so they won’t fall off) and bake them for 12-14 minutes until they are slightly golden. Take out of the tin: Allow the tarts to cool in the tins, then squeeze the edges of the tin slightly to get them to pop out. You may need to stick a knife in along the edge to help pop them out. Fill the Tarts: You can use any pie filling that you like to fill the tarts.

Tips on storing and filling the Swedish tarts:

Storing the tarts: You can keep the tarts in a sealed container for up to 5 days in the pantry.

You can keep the tarts in a sealed container for up to 5 days in the pantry. Freeze the tarts: You can freeze the tarts if sealed well in an airtight container for a month. They may get a little chewy when defrosted though.

You can freeze the tarts if sealed well in an airtight container for a month. They may get a little chewy when defrosted though. Filling the tarts: Don’t fill the tarts until you are ready to eat them. The wetness from the pie filling will make them soggy after about 12 hours. If I bring them to a party or something, they travel better if you fill the tarts once you arrive.

Tart filling options:

Cherry Tarts: I usually use cherry pie filling because it’s pretty and it tastes great with the hint of almond extract in the tart.

I usually use cherry pie filling because it’s pretty and it tastes great with the hint of almond extract in the tart. Berry Tarts: You can use any berries or pie filling that you would like. It’s easy to make your own berry compote with any berry that you wish.

You can use any berries or pie filling that you would like. It’s easy to make your own berry compote with any berry that you wish. Lemon Tarts: You can also use my lemon custard filling from my vegan lemon meringue pie to make lemon tarts.

You can also use my lemon custard filling from my to make lemon tarts. Coconut Tarts: Use your favorite coconut cream pie filling or this one from Loving it Vegan

Did you make these Sandbakkels? Leave a comment and let me know which of the flavors is your favorite!

5 from 2 votes Print Swedish Tarts - Sand Bakkels Prep Time 10 mins Cook Time 14 mins Total Time 24 mins Mini tarts filled with pie filling. Course: Dessert Cuisine: Swedish, vegan Keyword: cherry tarts, Swedish tarts, vegan tarts Servings : 36 Calories : 96 kcal Author : Monica Davis | The Hidden Veggies Ingredients 1/2 cup shortening like Crisco

1/2 cup vegan butter or any non-dairy margarine

1 cup sugar

1 1/2 tsp Ener-G egg replacer plus 2 tbsp water (equivalent to 1 egg)

1 tsp almond extract

2 1/2 cups flour (or gluten-free flour mix - you may need to add a few more tbsp of flour if using GF depending on the mix).

1 cup pie filling US Customary - Metric Instructions Pre-heat your oven: Set your oven to 375°F (190°C). Cream the fats and sugar: Add the shortening, margarine, and sugar to a bowl and mix together with an electric mixer until it’s light and fluffy. Add egg replacer and extract: Stir together the egg replacer powder and water until it gets foamy. Add this, and the extract, to the butter and sugar mixture, and mix for another minute. Add in the flour: Mix in the flour with the electric mixer about ½ cup at a time until the dough forms little chunks. (It almost looks like sand). You may need to add another tablespoon or 2 of flour to get the chunky consistency. If your dough looks like cookie dough, it doesn’t have enough flour and your tarts will not work. Fill the tartlet tins: Scoop up the sandy tart dough with the tartlet tin and then hold the tin over the bowl while you press the center down with your thumbs. Allow excess dough to fall back into the bowl and form the dough until it is evenly covering the tin about ¼ inch thick. Repeat this until all of the tins are filled. Bake the tarts: Place the filled tartlet tins on a cookie sheet with edges (so they won’t fall off) and bake them for 12-14 minutes until they are slightly golden. Take out of the tin: Allow the tarts to cool in the tins, then squeeze the edges of the tin slightly to get them to pop out. (You may need to stick a knife in along the edge to help pop them out). Fill the Tarts: You can use any pie filling that you like to fill the tarts. Recipe Notes Storing the tarts: You can keep the tarts in a sealed container for up to 5 days in the pantry.

You can keep the tarts in a sealed container for up to 5 days in the pantry. Freeze the tarts: You can freeze the tarts if sealed well in an airtight container for a month. They may get a little chewy when defrosted.

You can freeze the tarts if sealed well in an airtight container for a month. They may get a little chewy when defrosted. Filling the tarts: Don’t fill the tarts until you are ready to eat them. The wetness from the pie filling will make them soggy after about 12 hours. If I bring them to a party or something, they travel better if you fill the tarts once you arrive. Nutrition Facts Swedish Tarts - Sand Bakkels Amount Per Serving (1 tart) Calories 96 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 1g 6% Sodium 61mg 3% Potassium 14mg 0% Carbohydrates 12g 4% Sugar 8g 9% Vitamin A 125IU 3% Vitamin C 0.2mg 0% Calcium 9mg 1% Iron 0.2mg 1% * Percent Daily Values are based on a 2000 calorie diet.



