I don’t normally share the recipes included in my monthly newsletter anywhere but there. However, I thought I’d share this one as a tease for those of you who aren’t already signed up. You can sign up in the box to your right.
This is dairy-free, egg-free, and gluten-free (if you use gluten-free oats). It could be fairly low in sugar too, if you used a sugar-free jam as the filling.
Jam Tart
- 1 Cup Almond Meal
- 1 1/3 Cup Oats
- 1 Cup Brown Rice Flour
- 1/2 Cup Brown Sugar, Packed
- 1 teaspoon Salt
- 1/2 Cup Unsweetened Applesauce
- 2 Cups Jam
Preheat oven to 375 degrees. Grease a tart pan.
Combine all the ingredients except for the jam and mix well. It should resemble moistened crumbs. Press all but 2/3 cup of the crumbs into the bottom and up the sides of your tart pan. Spread your jam over the crust. Sprinkle the remaining crumbs over the jam.
Bake in preheated oven for 25 to 30 minutes, the edges will be browned. Allow to cool completely before slicing.
{ 9 comments… read them below or add one }
Oh my goodness, this looks delicious!
This looks so easy! Love it!
I love this a lot! Great way to use up homemade jam.
I hate making ‘real’ pastry, so this crust looks great. What size tart pan do you recommend for this amount of crust and filling?
Oh, and what ‘moistens’ the crust?
I used a 9″ tart pan, I wouldn’t go smaller otherwise it’d be too thick for my taste. Larger would probably be okay, however. The applesauce is what moistens the crust.
That crust sounds really good. And the applesauce is a brilliant cure for potentially crumbly gluten-free dough.
It would be important to know what size tart pan works best for the recipe?
Thank you so much for this recipe! I wanted to bring something to my early-morning lab meeting tomorrow to celebrate my birthday, but my advisor can’t have gluten, so I needed something both acceptable for breakfast, gluten-free, and festive! This fit the bill perfectly. I made them as individual tartlets in a cupcake tin. Structurally, I’m not sure the cupcake tin is the perfect solution, but it did provide easy portioning.
I imagine you can swap the applesauce for another kind of fruit puree–beet puree would make it so pink and pretty! (Though it has a relatively aggressive flavor, so that might be an issue).