Almond Flour Cherry Jam Tart
Makes: One 10 inch tart Prep time: 30 minutes Bake time: 25 to 28 minutes
Ingredients
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)
Directions
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.