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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Almond Jam Tart (Gluten-Free, Vegan)

    Published: May 10, 2017 · Modified: Apr 20, 2022 by Tessa · This post may contain affiliate links · 24 Comments

    Jump to Recipe Print Recipe

    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.

    Almond Jam Tart (gluten-free, vegan) | saltedplains.comTarts 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.

    Almond Jam Tart (gluten-free, vegan)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 flour brings 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.

    Almond Jam Tart (gluten-free, vegan)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.

    Almond Jam Tart (gluten-free, vegan)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) | saltedplains.com

    Almond Jam Tart (Gluten-Free, Vegan)

    Quick and easy Almond Jam Tart makes for a delicious dessert that comes together in no time. Use your favorite store-bought or homemade jam or preserves.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 10 servings
    Calories: 416kcal
    Author: Tessa

    Ingredients

    Tart Crust

    • 2 cups almond flour 263g
    • ⅓ cup white rice flour 60g
    • ½ cup organic cane sugar 100g
    • ¼ teaspoon salt
    • ⅛ teaspoon baking soda
    • 10 tablespoons coconut oil at room temperature
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons ice cold water

    Filling

    • 12 oz raspberry or strawberry preserves/jam
    • ⅓ 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 ¼ 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

    Adapted from Flavor Flours.

    Nutrition

    Calories: 416kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 83mg | Potassium: 60mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
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    Comments

    1. Isabel

      November 19, 2018 at 9:56 am

      Hello ! Can this tart be made Ahmad of time and frozen ?

      Reply
      • Tessa

        November 28, 2018 at 5:48 pm

        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.

        Reply
    2. Jill Greenberg

      May 21, 2018 at 3:57 am

      5 stars
      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.

      Reply
      • Tessa

        May 23, 2018 at 8:31 am

        I am so happy it was a hit, Jill! :) Thanks so much for your kind words!!

        Reply
    3. Agness of Run Agness Run

      May 27, 2017 at 4:27 am

      Simply delicious, Tessa! I cannot wait to give it a try. One of the most awesome recipes I have seen for a tart!

      Reply
    4. Traci | Vanilla And Bean

      May 25, 2017 at 8:23 am

      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!

      Reply
    5. Kip Niven

      May 18, 2017 at 11:36 am

      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!

      Reply
    6. Winnie at The Equipped Cook

      May 16, 2017 at 9:30 pm

      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).

      Reply
    7. Todd Wagner | HonestlyYUM

      May 15, 2017 at 5:51 pm

      That crust looks PERFECT!! Love the crumbles on the top!

      Reply
    8. Caras Kitchen

      May 13, 2017 at 7:59 pm

      This looks so good and I love how simple the recipe is, a press in crust is perfect. The photos are stunning :)

      Reply
      • Tessa

        May 15, 2017 at 5:34 pm

        Thank you, Cara! Press-in is the way to go! :)

        Reply
    9. Jodi

      May 13, 2017 at 2:24 pm

      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!

      Reply
      • Tessa

        May 15, 2017 at 5:28 pm

        They really are so good together! Yes, and it is a cinch to make! My kind of dessert. ;)

        Reply
    10. Elizabeth

      May 12, 2017 at 1:04 pm

      This tart is so pretty! I love how simple it is too – perfect for all the summer gatherings I'm currently dreaming of.

      Reply
      • Tessa

        May 15, 2017 at 5:24 pm

        Ahh, yes, I am dreaming of those too! Soon. Thank you, Elizabeth!

        Reply
    11. thalia

      May 11, 2017 at 6:42 pm

      5 stars
      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

      Reply
      • Tessa

        May 15, 2017 at 5:23 pm

        Yes, SO much better! Thank you, my dear! xo

        Reply
    12. Christiann Koepke

      May 11, 2017 at 12:11 pm

      5 stars
      wow this looks sooooooo good. I'm so intrigued by that crust too!!! It looks perfect

      Reply
      • Tessa

        May 15, 2017 at 5:22 pm

        Thanks, Christiann! I think the crust may be my favorite part! :)

        Reply
    13. Mary Ann | The Beach House Kitchen

      May 11, 2017 at 8:25 am

      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!

      Reply
      • Tessa

        May 15, 2017 at 5:21 pm

        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! :)

        Reply
    14. Abby @ Heart of a Baker

      May 11, 2017 at 8:08 am

      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

      Reply
      • Tessa

        May 15, 2017 at 5:20 pm

        That's right - one combo I will never tire of! ;) Thank you, friend! xo

        Reply

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