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Gluten-Free Jam Tart

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A home preserved pantry is a wonderful thing. This gluten-free jam tart is the perfect way to use up those jars of goodness in a single tasty dessert. It’s simple enough for everyday and yet fancy enough to be served at big feasts and taken to potlucks.

Gluten-Free Jam Tart on a table with napkin and jar of jam.

Perfect Use of Homemade Jam

I like to make jam. I enjoy the creative process, the fun of combining homegrown and foraged fruit into a tasty spread. We don’t eat a ton of jam, however; and there’s only so much we can give away or trade.

Using it up in a dessert is the perfect answer for all those jars of homegrown and homemade goodness. This is also a great way to give away jam without actually giving a jar of jam to someone.

A slice of gluten-free jam tart on a plate with a fork.

Applesauce instead of Oil

To give the crust moistness while also holding together all those dry ingredients, I used unsweetened applesauce. Applesauce is something we always have in the pantry and this is a perfect way to use some up without just serving it as a side dish.

Applesauce also keeps it lower in fat (if that’s important) while also keeping it vegan. This little tweak makes this jam tart ideal for potlucks when feeding a wide variety of eating styles.

A gluten-free jam tart with piece missing on a table.

Naturally Low in Sugar

The sugar in the oat crust is completely optional. In fact, most times I skip it completely. The applesauce lends not only moistness but also a hint of sweetness. And jam tends to be sweet whether or not it’s low-sugar.

The Jam

The jam is truly the ingredient that makes this tart shine. That being said, use something extremely flavorful here. This is not the place for bland spreads.

The jam can be low or no sugar just make sure it has a beautiful flavor. Spicy jams are also great here.

A slice of gluten-free jam tart on a plate with a fork.

Also the jam should be thick. This isn’t the place for the runny jam that doubles as pancake topping. Thick fruit butters also work well.

I used cranberry apple butter in the jam tart shown.

Yield: 8 Servings

Gluten-Free Jam Tart

A slice of gluten-free jam tart on a plate with a fork.

Make this gluten-free jam tart to feature homemade jams for your next potluck or dinner feast.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Cup Almond Meal
  • 1 ⅓ Cup Oats
  • 1 Cup Brown Rice Flour
  • ½ Cup Brown Sugar, Packed (Optional)
  • 1 teaspoon Salt
  • ½ Cup Unsweetened Applesauce
  • 2 Cups Jam

Instructions

  1. Preheat oven to 375 degrees. Grease a 9.5" tart pan
  2. Combine all the ingredients except for the jam and mix well. It should resemble moistened crumbs.
  3. Press all but 2/3 cup of the crumbs into the bottom and up the sides of your tart pan.
  4. Spread your jam over the crust. Sprinkle the remaining crumbs over the jam.
  5. Bake in preheated oven for 25 to 30 minutes, the edges will be browned. Allow to cool completely before slicing.

Did you make this recipe?

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Nancy

Wednesday 13th of February 2019

It looks good, soon I will ?❤, thanks you

Rachel Shadoan

Monday 28th of February 2011

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).

Kim Rizk

Thursday 17th of February 2011

It would be important to know what size tart pan works best for the recipe?

Teresa

Wednesday 16th of February 2011

That crust sounds really good. And the applesauce is a brilliant cure for potentially crumbly gluten-free dough.

DK Rau

Wednesday 16th of February 2011

Oh, and what 'moistens' the crust?

Kathie

Wednesday 16th of February 2011

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.

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