Buttery gluten-free jam tarts made with a simple pastry and sweet fruit preserves. An easy classic jam tart recipe perfect for tea time, holidays, or baking anytime.
Gluten-Free Jam Tarts (Easy Jam Tart Recipe)
These classic gluten-free jam tarts are filled with sweet fruit preserves and taste just as good as the traditional version.
Made with an easy gluten-free press-in pastry and your favorite jams, these mini tarts are perfect for afternoon tea, holidays, or an effortless homemade dessert. They come together quickly and can be easily customized with whatever fruit preserves you have on hand.
If you’re looking for easy gluten-free tarts that capture everything you love about a nostalgic homemade jam tart, this recipe is for you.
Why You’ll Love This Gluten-Free Jam Tarts Recipe
- Gluten-free with flexible filling options
- Buttery gluten-free crust with a delicate, melt-in-your-mouth texture
- Easy to make with simple ingredients and minimal prep
- Perfectly portioned mini tarts for gatherings or everyday treats
Ingredients for Gluten-Free Jam Tarts (Mini Tartlets)
- Tapioca flour – Adds tenderness to the gluten-free crust.
- Almond flour – Provides the tender texture and nutty flavor for the crust.
- Baking powder – Gives a slight lift and lightness to the crust.
- Maple syrup – Naturally sweetens both the crust and the topping.
- Coconut oil – Binds the dough.
- Vanilla extract – Adds warmth and depth to the crust.
- Jam or Preserves – Forms the fruity center of each tartlet.
- Balsamic vinegar (optional) – Deepens the flavor of the jam and adds a subtle tang.
- Fresh berries or fruit (optional) – Brings freshness to the finished tarts. While traditionally jam tarts are served plain, I like to dress mine up with a little fresh fruit on top. The burst of flavors in your mouth from both the fresh and cooked berries makes these little bites absolutely irresistible, but of course feel free to skip the topping or use your favorite fruit.
How to Make Gluten-Free Jam Tarts (Step-by-Step Recipe)
- Preheat your oven to 350°F (175°C). Lightly grease 10 cups of a standard muffin tin or small tartlet pan with coconut oil.
- Mix the dough: In a large bowl, combine the tapioca flour, almond flour, baking powder, and salt. Add 2 tablespoons of maple syrup, the melted coconut oil, and vanilla extract. Stir until a soft dough forms.
- Shape the tartlet crusts: Divide the dough into 10 equal balls. Place one dough ball into each muffin cup and press down with your fingers or a dough tamper to form a small shell.
- Add the jam filling: In a small bowl, stir together the strawberry preserves and balsamic vinegar (if using). Spoon about 1 teaspoon of this jam mixture into the center of each tartlet.
- Bake: Place the muffin tin in the oven and bake for 15–17 minutes, or until the crusts are lightly golden. Remove and let cool in the pan for a few minutes, then transfer to a wire rack.
- Macerate the strawberries (if using): While the tartlets are cooling, mix the chopped strawberries with the remaining maple syrup. Let sit to develop flavor.
Tips for Perfect Gluten-Free Jam Tarts
- Don’t overfill—the jam will spread as it bakes
- Let the tarts cool before removing to prevent crumbling
Gluten-Free Tart Variations
These gluten-free tarts are easy to adapt with what you have on hand:
- Raspberry, apricot, or mixed berry jam in place of any fruit preserve
- Lemon curd for a bright, tangy twist
- Chocolate hazelnut spread in place of the jam for a chocolate variation
- A drizzle of melted chocolate over the tops for extra indulgence
Gluten-Free Jam Tarts FAQs
What jam is best for gluten-free jam tarts?
A thick, good-quality jam or preserve works best. Look for naturally sweetened or cane sugar sweetened options, avoid any corn syrup based jams or jellies.
Can you make gluten-free jam tarts ahead of time?
Yes, they store well for several days and can be made in advance for gatherings or holidays. Top with the optional macerated fruit just before serving.
Final Thoughts
These gluten-free jam tarts are easy to make and perfect for baking with kids. All you need are a handful of pantry items and some good jam. And unlike a tart or pie, there’s no chilling or rolling required!
They’re a charming addition to a baby shower or brunch, yet simple enough for a weekday dessert.
More Tart Recipes:
Gluten-Free Jam Tarts
All you need to make your own fruity gluten-free jam tarts are a handful of pantry items and some fresh berries to top.
Ingredients
- 3 ½ Tablespoons /42g tapioca flour
- ¾ cup/84g almond flour
- ¼ teaspoon baking powder
- Pinch of sea salt
- 2 Tablespoons plus 2 teaspoons/40ml maple syrup (divided use)
- 2 Tablespoons/30ml coconut oil, melted (plus more for greasing pan)
- ½ teaspoon vanilla extract
- 3 Tablespoons/60g naturally sweetened strawberry preserves
- 2 teaspoons/10ml good quality balsamic vinegar
- 6oz/170g fresh strawberries, finely chopped
- ¼ of a vanilla bean, seeds scraped
Instructions
- Preheat the oven to 350 F. Grease 10 cups of a standard-sized muffin pan or small tart pan and set aside.
- Place tapioca flour, almond flour, baking powder and salt in a large bowl and stir in 2 Tablespoons of the maple syrup, coconut oil and vanilla extract until it forms a soft dough. With your hands, roll dough into 10 equal sized balls.
- Put dough balls into muffin pan and press down with hands or a dough tamper to create small “cups” of dough at the bottom of the pan.
- In a small bowl combine strawberry preserves with balsamic vinegar until well combined. Place a teaspoon of jam mixture into center of each tart and bake for 15-17 minutes until lightly golden. Remove from oven and cool tarts on a wire rack.
- In a medium bowl combine chopped strawberries, remaining 2 teaspoons of maple syrup and vanilla bean seeds and stir to combine. Let sit while tarts cool.
- When tarts are cool, fill each with a spoonful of macerated strawberries and serve immediately.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 14mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rhonda says
Looks very delicious
Natalie says
I love jam tarts! These look so delicious and beautiful ♥