Almond Flour Cherry Jam Tart

If I had to choose a fruit dessert over chocolate, fruit would win every time. I love the fresh, bright taste fruit gives to recipes and how different varieties can vary so much in their flavor.  One of my favorite cookies is a Linzer cookie, and I love the way the almond flour makes it taste so rich and crunchy.  I wanted to create a tart with that same idea in mind..a giant fruit filled dessert treat!! How can that miss?? Well, I have to say that this tart recipe has to be one of my very favorites!! Adding a bit of coconut flour to the almond flour and all purpose flour, gives it a rich and unique flavor. The coconut flour is hard to detect, but it adds something really special.   I baked this tart earlier today and as I was shooting photos for my blog, I took a bite of the piece I had cut for the first picture. Fast forward about 2 minutes and…that piece was history!!  I inhaled it with zero regrets because it may have been one of the best things I have ever tasted!!!  Using cherry preserves really makes this tart sweet and luscious, but you may use any jam that you love!!  I have a feeling this tart will become a staple in my house from now on!!  Something tells me it will in your house too 🙂

I use Bob’s Red Mill Almond and Coconut Flour! They have the best flavor!

Your dough will look crumbly when it is all mixed.

Pat half the dough into your prepared tart pan.

Place the tart on a parchment or Silpat lined baking sheet before baking.

After the tart has cooled for about 15 minutes, you can spread your preserves, but make sure to leave about 1/4 inch border.

Crumble the remaining dough over the preserves, covering the tart completely.

Bake until it is a beautiful golden brown.

Cool on a wire rack before removing from the pan, then sprinkle heavily with powdered sugar right before serving.

Treat yourself to this amazing dessert!! You deserve it!!

Almond Flour Cherry Jam Tart

Makes: One 10 inch tart Prep time: 30 minutes Bake time: 25 to 28 minutes


2 sticks unsalted butter, softened

1 cup granulated sugar

2 teaspoons best quality vanilla

1/4 teaspoon salt

1 and 3/4 cups all purpose flour

3/4 cup almond flour, ( I use Bob’s Red Mill)

2 tablespoons coconut flour, ( I use Bob’s Red Mill)

3/4 cup cherry preserves, (or the jam of your choice)


Preheat your oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat. If you have a non stick tart pan, you don’t need to butter it. If your tart pan isn’t non stick, lightly butter it.  In your stand mixer, cream the butter and sugar until fluffy.  Add the vanilla, salt and all three flours.  Mix until everything is incorporated and becomes crumbly. Be careful not to over mix.

Divide the dough in half and press half into your tart pan. Place the tart on your prepared baking sheet and bake for 10 minutes, or until the edges become slightly golden.  Cool for 15 minutes.

Spread your jam over the cooled crust, leaving about 1/4 inch border so the jam doesn’t ooze out the sides.  Crumble the remaining dough over the top of the jam.

Bake for 25 to 28 minutes, depending on your oven. The crust will be a beautiful golden brown when it is done. (Because the almond flour is of course made with nuts, the dough can leak a bit on your pan. Just be careful when you take it out of the oven. This is why I line my baking pan with parchment or a Silpat).

Cool completely before lifting it out of the pan.  Sprinkle with lots of powdered sugar before serving and cut with a very sharp knife to make pretty pieces.

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