Easy and extra fruity paleo and gluten-free strawberry jam tarts that are ready in no time.
Mini strawberry jam tarts have long been a favorite of mine, I just love the combination of crust and sweet, sticky jam in miniature form; it’s a classic tea-time sweet.
When I was little, we’d often make jam tarts with leftover tart dough, pressing the scraps into little molds or just shaping them with our fingers, then dolloping a spoonful of whatever jam we had in the fridge and baking them until golden. But of course you don’t need to wait to find yourself with an excess of pastry dough to make jam tarts, since they hardly take any time or effort to whip up on their own.
All you need to make your own mini jam tarts are a handful of pantry items, some naturally sweetened jam and the nicest, ripest strawberries you can find to top.
And unlike a tart or pie, there’s no chilling or rolling required. The crust is simply stirred together then pressed into the bottom of a muffin pan, and the filling consists of spooning jam into the centers and letting it all bake until bubbly in the centers and golden around the edges. I like to splash a bit of balsamic vinegar into the jam before baking for extra depth of flavor but that’s entirely optional.
The crust is tender and buttery with a sandy texture and offers a wonderful counterpoint to the stickiness of the cooked jam in the middle. Traditionally jam tarts are served plain, but I like to dress mine up with a some macerated berries on top. The burst of flavors in your mouth from both the fresh and cooked strawberries makes these little bites absolutely irresistible.
Because they’re so easy and elegant, jam tarts are also a great recipe to make with kids, and are just as home at a toddler tea party as they are at a baby shower or Mother’s Day brunch.
Serves 10
Sylvie Shirazi
Yields 10
Easy and extra fruity strawberry jam tarts that are ready in no time.
25 minPrep Time
15 minCook Time
40 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 3 ½ Tablespoons /42g tapioca flour
- 3/4 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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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.
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