Quick and easy Almond Jam Tart recipe made with simple ingredients and makes for a delicious and crowd-pleasing gluten-free and dairy-free dessert.
Tarts have to be one of my favorite types of desserts to make. They are no fuss, come in all shapes and sizes, and with simple adornments can often be one of the prettiest.
This almond jam tart is now at the top of my list.
The ease of a press-in crust is really what seals the deal for me. This one does not disappoint. A combination of almond and white rice flours bring this into dough form with coconut oil and organic cane sugar. What I find magical about coconut oil is that with the right combination of flours, you get a wonderfully buttery chew, sans the butter.
Once the crust is pressed in, a store-bought jar of preserves or jam of your choosing (I use raspberry) is spread into an even layer, sprinkled with some reserved crust dough and slivered almonds.
The result is a super simple—super delicious—almond jam tart meant for sharing. With Mother’s Day this weekend, you can fix it and forget it until it’s time for dessert. I promise Mom won’t be disappointed.
Almond Jam Tart (Gluten-Free, Vegan)
Ingredients
Tart Crust
- 2 cups 263g almond flour
- 1/3 cup 60g white rice flour
- 1/2 cup 100g organic cane sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 10 tablespoons coconut oil at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons ice cold water
Filling
- 1-12 oz jar raspberry or strawberry preserves/jam
- 1/3 cup slivered almonds
Instructions
- Lightly spray a 12 by 4-inch rectangular tart pan or 9-inch round tart pan with cooking spray. Put the almond flour, white rice flour, cane sugar, salt, and baking soda in a large bowl. Whisk to combine.
- Add coconut oil. Use a fork to mix and mash the coconut oil into the mixture until dough comes together in large chunks. Drizzle cold water over dough, then continue to mash until a dough becomes smooth. I find it helpful to use your hands once the dough start to come together. Reserve 1/4 cup of the dough and set aside.
- Transfer dough to prepared pan and press into bottom and up sides. Prick the bottom with fork tines and place in freezer for about 15 minutes. Preheat the oven to 325 degrees.
- Once the dough has chilled and firmed, spread the preserves/jam in an even layer on bottom. Sprinkle bits of reserved dough over top (I like to flatten little pieces with my fingers), and then scatter sliced almonds over top.
- Place tart pan onto a baking sheet and bake for 40-45 minutes (check on it at 35 min) or until crust starts to lightly brown. Allow to cool completely on wire rack, then remove from tart pan, slice and serve.
Notes
Abby @ Heart of a Baker says
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 says
That’s right – one combo I will never tire of! ;) Thank you, friend! xo
Mary Ann | The Beach House Kitchen says
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 says
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! :)
Christiann Koepke says
wow this looks sooooooo good. I’m so intrigued by that crust too!!! It looks perfect
Tessa says
Thanks, Christiann! I think the crust may be my favorite part! :)
thalia says
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 says
Yes, SO much better! Thank you, my dear! xo
Elizabeth says
This tart is so pretty! I love how simple it is too – perfect for all the summer gatherings I’m currently dreaming of.
Tessa says
Ahh, yes, I am dreaming of those too! Soon. Thank you, Elizabeth!
Jodi says
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 says
They really are so good together! Yes, and it is a cinch to make! My kind of dessert. ;)
Caras Kitchen says
This looks so good and I love how simple the recipe is, a press in crust is perfect. The photos are stunning :)
Tessa says
Thank you, Cara! Press-in is the way to go! :)
Todd Wagner | HonestlyYUM says
That crust looks PERFECT!! Love the crumbles on the top!
Winnie at The Equipped Cook says
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).
Kip Niven says
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!
Traci | Vanilla And Bean says
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!
Agness of Run Agness Run says
Simply delicious, Tessa! I cannot wait to give it a try. One of the most awesome recipes I have seen for a tart!
Jill Greenberg says
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 says
I am so happy it was a hit, Jill! :) Thanks so much for your kind words!!
Isabel says
Hello ! Can this tart be made Ahmad of time and frozen ?
Tessa says
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.