This quick and easy Almond Raspberry Tart recipe, made with just 7 simple ingredients, makes for a delicious and crowd-pleasing gluten-free and dairy-free dessert.
Having an easy dessert that also presents beautifully is a great one to have in your repertoire. With a press-in tart crust recipe and some simple pantry items for the filling, this almond raspberry jam tart is a crowd-pleaser.
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Why you'll love this recipe
- Six ingredients
- Easy gluten-free crust
- Great almond flavor
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This gluten-free flour has a buttery flavor without butter, plus makes for a more tender crust. Almond flour is a great gluten-free pantry staple. The ease of a press-in crust is a breeze with this flour.
Raspberry jam or preserves - Instead of fresh fruit, homemade fruit jam or store-bought jam make this tart filling easy. Strawberry jam is a great tart filling substitute.
Coconut oil - To avoid a hint of coconut, use refined coconut oil over virgin or unrefined coconut oil. Olive oil or vegan butter can be used as a substitute.
Organic cane sugar - To keep this tart vegan, choose organic cane sugar.
Vanilla extract and almond extract - With such a simple ingredient list, vanilla and almond extracts add extra flavor.
Slivered almonds - If you don't have slivered almonds, you can chop whole raw almonds instead.
Step-by-step instructions
Before you start: Preheat the oven to 325 degrees. Lightly spray a 12 by 4-inch rectangular tart pan or a 9-inch round tart pan with a removable bottom with cooking spray.
Step 1: Put the almond flour, cane sugar, and salt, in a large bowl. Whisk to combine. Add the melted coconut oil, followed by a tablespoon of water. Mix until you have a cohesive dough.
Step 2: Transfer dough to prepared pan and press into bottom and up sides. Par-bake the vegan tart crust for 7 minutes. Remove from oven and allow to cool.
Step 3: In the same mixing bowl combine the crumble ingredients. Mix and incorporate with your fingers.
Step 4: Spread the preserves/jam in an even layer on the bottom. Sprinkle crumble over top and then scatter sliced almonds over the whole thing. Bake for 30-35 minutes.
Helpful tips
- For best results, chill the cooled tart for 30 minutes before slicing. This is optional but helps in making clean cuts.
Serving suggestions
This gluten-free tart would make a wonderful addition to the table for Valentine's Day, Easter, Christmas, Mother's Day, and any holiday that needs a little sweetness.
Serve the almond jam tart alongside a lemon dessert, coffee, or tea, with ice cream, coconut whipped cream, or all on its own.
How to store
Cover the tart with foil or plastic wrap at room temperature for up to 2 days. It can be stored in the refrigerator for 3-4 days. Slices can also be stored in an airtight container.
FAQs
Absolutely. Strawberry, cherry, apricot, and orange would all go well with the almond flavors.
Jam can be vegan depending on the ingredients used. Many jams are made solely from fruit, sugar, and sometimes pectin, making them vegan-friendly. It's important to check the ingredients list. Some commercial jams may contain non-vegan additives like gelatin or honey.
More gluten-free tart recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Almond Raspberry Tart (Gluten-Free)
Ingredients
Almond Crust
- 2 cups + 3 tablespoons (224g) almond flour
- 2 tablespoons (24g) organic cane sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Almond Crumble
- ¼ cup (25g) almond flour
- 2 teaspoons organic cane sugar
- 2 teaspoons coconut oil, room temperature
- ¼ teaspoon almond extract
- ¼ teaspoon water
Filling
- 13 oz raspberry jam or preserves
- ⅓ cup (27g) slivered almonds
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Lightly spray a 12 by 4-inch rectangular tart pan or 9-inch round tart pan with cooking spray. Put the almond flour, cane sugar, and salt in a medium mixing bowl. Whisk to combine.
- Add the melted coconut oil followed by vanilla extract. Stir with a rubber spatula until the dough comes together. Drizzle 1 tablespoon cold water over dough, then continue to mix until the dough becomes smooth. Give it a squeeze with your hands, it should hold together. If not, drizzle an additional teaspoon or two of cold water.
- Transfer dough to prepared pan and press evenly into the sides and bottom of the pan. Par bake the crust for 7 minutes. Remove from oven and allow to cool.
- In the same mixing bowl combine the crumble ingredients. Mix and incorporate with your fingers to form small crumbles.
- Spread the preserves/jam in an even layer in the cooled tart crust. Sprinkle crumble over the top and then scatter sliced almonds over the filling as well.
- Place tart pan onto a large baking sheet and bake in the preheated 325 degree Fahrenheit oven for 30-35 minutes or until crust starts to lightly brown. Allow tart to cool completely on wire rack, then chill in the refrigerator for at least 30 minutes before slicing.
Notes
Nutrition
Mara
Love this recipe! Reminds me of Linzer tortes which are a favorite of mine. Easy to make and as desserts go, pretty healthy.
Tessa
Thank you, Mara! So glad you think so.
Suzi
Can I give this 20 stars? It was that good!! Seriously!! I accidentally opened a jar I thought was raspberry jam and it was raspberry brown rice syrup. Worried it would be perhaps too sweet or too sticky, I pressed on and baked it up. Had slivered almonds only but that didnt make a difference I don't believe. Used my round tart pan and cut in thin pie slices for the two of us. Told the hubs this should last about SIX DAYS FOR TWO PEOPLE! Bet it's gone after tomorrow.... fantastic recipe!
Tessa
Aww, that's so nice! Thank you! I'm so glad it worked out. Thank you, Suzi!
Isabel
Hello ! Can this tart be made Ahmad of time and frozen ?
Tessa
Hi Isabel! Sorry for the delay. I'm afraid the crust for this tart may be too delicate to freeze and reheat. That said, I would be interested to know if it can be prepped, frozen, thawed in the fridge, filled and baked. That might work! If you try, I'd love to hear how that turns out.
Jill Greenberg
Well, this was TERRIFIC. I've made it twice now - once to test it and once to serve it at a high tea this weekend - and it was delicious both times. I've already had two people ask for the recipe, and another declared it to be her favorite of the nine desserts we had at the high tea. We did not mention that it was gluten-and-dairy-free, and many of the other desserts had gluten and dairy.
The crust of this tart has this really lovely, delicate crumb that has a nice crunch but also melts in your mouth. The crust tastes strongly of coconut (you don't taste the almond meal), and that pairs SO well the the raspberry jam. The textural contrast - crispy crust/topping against the soft jam - is also lovely.
(Incidentally, I am not sure what any of the comments are talking about when they say the coconut provided a "buttery" flavor. It definitely tastes like coconut and NOT like butter, but that is what makes this good. If the crust tasted like butter, this dish would be WAY less interesting and awesome. I say that as someone who loves butter and eats it all the time.)
You definitely want to use the most flavorful jam you can find. Both times, we used Bonne Maman Raspberry Preserves with the seeds strained out and a small amount of chunky strawberry jam mixed in to thicken it up, and that was terrific. Also, I'd recommend skipping the sprinkling of almonds on top. They don't add anything flavor-wise (the coconut/raspberry flavors are too strong to really taste the almond slices), and the almond slices somewhat muddy the textures, as they are neither delightfully soft (like the jam) nor delightfully crisp (like the crust).
The tart is best served the day you make it (when the crust is the crispiest), although definitely still very good the next day.
One caveat emptor: both times I made this, the filling didn't solidify enough to slice neatly as pictured. Moreover, the second time I made this, the bottom of crust (not the sides) completely disappeared into the jam filling during the baking. Not sure what happened. Still very tasty (nobody eating it cared one iota), but definitely less neat to slice with no bottom to the crust! And a bit sad to have less crust when the crust is so good.
For context about my opinions above, I have no dietary restrictions and am an avid baker who is very used to and fond of both gluten and dairy. No one in my family or regular social circle has any dietary restrictions either, and my family (who were my taste-testers) and I all entered with the not-very-open-minded opinion that vegan/whatever-free baking tastes weird and isn't worth the calories. And honestly, we're all fairly snobby about baking quality in general having grown up around excellent home baking and not being restricted in any way with the ingredients we could use. Whether or not our opinions are justified, the fact was that we were/are all very hard sells.
This high tea we just threw was an usual situation for us where a guest had dietary restrictions and so we tried a LOT of vegan/whatever-free recipes for the first time ever, all of which were terrible despite great reviews online and got tossed after one bite. We were truly starting to despair until we found this jam tart.
This was so good that the first time I made it, 90% of it disappeared in 10 minutes with my parents both going back for seconds and then thirds. I had to hide the rest so I could see how it was on the second day.
Tessa
I am so happy it was a hit, Jill! :) Thanks so much for your kind words!!
Agness of Run Agness Run
Simply delicious, Tessa! I cannot wait to give it a try. One of the most awesome recipes I have seen for a tart!
Traci | Vanilla And Bean
Love this simple yet gorgeous tart, Tessa! And coconut oil with the right combination of flours does taste buttery! A fair trade in my opinion! Beautiful work!
Kip Niven
We had this on Mother's Day. It was DELICIOUS! Can't wait to try it with other toppings/jams. Thanks for sharing, Tessa. You continue adding to your string of hits!
Winnie at The Equipped Cook
I adore almond tarts. This one looks delicious. And I love the shape you used, always my favorite for a tart (and it makes it easy to cut).
Todd Wagner | HonestlyYUM
That crust looks PERFECT!! Love the crumbles on the top!
Caras Kitchen
This looks so good and I love how simple the recipe is, a press in crust is perfect. The photos are stunning :)
Tessa
Thank you, Cara! Press-in is the way to go! :)
Jodi
Oh I love almond flour + jam together. It has to be one of my favorite combinations and I just don't eat it enough. This tart looks perfect - and easy, good for a non-tart maker like me!
Tessa
They really are so good together! Yes, and it is a cinch to make! My kind of dessert. ;)
Elizabeth
This tart is so pretty! I love how simple it is too – perfect for all the summer gatherings I'm currently dreaming of.
Tessa
Ahh, yes, I am dreaming of those too! Soon. Thank you, Elizabeth!
thalia
oh my gosh... i love a good tart too. and the ease of a press in crust is SO much better than rolling out pastry! stunning Xx
Tessa
Yes, SO much better! Thank you, my dear! xo
Christiann Koepke
wow this looks sooooooo good. I'm so intrigued by that crust too!!! It looks perfect
Tessa
Thanks, Christiann! I think the crust may be my favorite part! :)
Mary Ann | The Beach House Kitchen
This is my kind of dessert Tessa! I love chocolate desserts, but fruit desserts are a favorite of mine and my older son Sean too. He would absolutely love this tart. He'll be home for his birthday in July, so I'll need to get this one on the list!
Tessa
Yay! I know, I'm a chocolate lover too, but these type of fruit desserts get me every time. I hope Sean likes this one too! :)
Abby @ Heart of a Baker
Almond and jam? You're talking my language sister! I adore tarts too, they are the prettiest of almost all the desserts and easy as pie to put together :) Loving this one my dear! xo
Tessa
That's right - one combo I will never tire of! ;) Thank you, friend! xo