Grain Free Jam Tarts

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.
These gluten and grain-free tarts are an easy dessert to make anytime of the year.

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year. I love to fill mine with different jams but you can easily just bake these tarts empty and them fill with your favourite pudding or custard. This recipe was originally posted in April 2018. I have rewritten the blog post and taken new photos of the tarts.

I love desserts! But especially love desserts that are simple to make. This grain-free tart recipe is that-simple and easy! The recipe uses cassava flour, and if you haven’t tried cassava flour yet, I highly encourage you to do so. I have more grain-free recipes on the blog using cassava flour. Recipes like grain-free lemon and lavender poppyseed loaf and grain-free mini raspberry muffins.

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

WHAT IS CASSAVA FLOUR?

Cassava flour is free from gluten, grain and nuts. It is made from the root of cassava, also known as yuca. The root is peeled, dried and ground up to make the flour. Tapioca starch is also made from cassava root. However, just the starch of the root, not the whole plant like cassava flour. It is both gluten and grain-free as well as paleo-friendly.

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.

INGREDIENTS NEEDED TO MAKE THE TARTS:

This grain-free gluten-free paleo tart recipe tastes as good as a wheat crust I think. Fill these grain-free tarts with pumpkin filling at Thanksgiving, lemon curd at Easter, fresh fruit in the summer and fun jams in the winter.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-pie-recipes-by-wheatfreemom/

HOW TO MAKE THE JAM TARTS:

  1. In a stand mixer or use a food processor add the cassava flour.
  2. Turn mixer to low and add bits of the cold butter until mixture is crumbly.
  3. Add the sugar and the egg and continue mixing on low speed.
  4. Add 1 Tbsp of water at a time (total of 5-6 Tbsp) while on low speed until a dough is formed.
  5. Place dough in a bowl and refrigerate for an hour.
  6. Preheat oven to 375 degrees.
  7. Use a 12 hole tart pan.
  8. Remove dough from refrigerator and place 1/2 on a piece of parchment paper dusted with cassava flour.
  9. Roll out dough to about 1/4 inch.
  10. Use a circle cutter slightly bigger than tart size and cut dough.
  11. Place carefully into tart pan and use fingers to lightly push down into tart pan.
  12. Fill each tart with jam.
  13. Bake in oven for 8-10 minutes.
  14. Remove and cool.
These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.

Making a tart crust can feel daunting, but I promise my recipe for grain-free jam tarts is really quite easy. The crusts bake up tender and is just the perfect thing to encase your favourite tart filling.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

I use either Bobs Red Mill cassava flour or Otto’s Natural cassava flour. I find they work the best for me in recipes. Looking for more pie recipes? then try my Keto pie crust, Keto chocolate pie filling and gluten-free pie crust.

Every tart starts with a perfectly-made tart crust. This easy to make grain-free jam tart recipe will help you create a delicious tart dessert.

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.

HERE ARE MORE PIE RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to follow me on Twitter, Facebook, Pinterest and Instagram. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? Have any gluten-free questions about baking or cooking? Send me a DM and I would be happy to help you out.

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.

Grain Free Jam Tarts

These gluten and grain-free jam tarts are an easy dessert to make anytime of the year.
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • stand mixer
  • Food processor
  • measuring cups and spoons
  • parchment paper
  • tart baking pan
  • Rolling Pin

Ingredients
  

  • 1/2 cup + 1 Tbsp cold butter
  • 3 tbsp white sugar
  • 1 3/4 cup cassava flour
  • 1 large egg

Instructions
 

Jam for filling (1 Tbsp jam/tart)

  • Turn mixer to low and add bits of the cold butter until mixture is crumbly.
  • Add the sugar and the egg and continue mixing on low speed.
  • Alternately add 1 Tbsp of cold water(total of 5-6 Tbsp) at a time while on low speed until it forms a dough.
  • Place dough in a small bowl and place in the refrigerator for an hour.

Tarts:

  • Preheat oven to 375 degrees.
  • Have a 12 hole tart pan ready.
  • Place a piece of parchment paper on the counter the size of a cookie sheet.
  • Sprinkle cassava flour over the parchment.
  • Place 1/2 the cooled dough and gently roll out until 1/4 inch thick.
  • Use a circle cutter slightly larger then the holes in the tart pan and cut out dough.
  • Carefully pick up the dough cut-outs and place into tart holes.
  • Gently press pastry into holes and use a fork to make a scalloped edge.
  • Fill each pastry with about 1 Tbsp jam.
  • Bake in oven for 8-10 minutes.
  • Remove and cool.
Keyword gluten-free, grain-free, grain-free jam tarts, grain-free tart, grain-free tarts
Tried this recipe?Let us know how it was!

Gluten-Free Freezer Jam

It is the time of year again, when we Calgarians return from our summer vacations in the Okanagan with vehicles bursting with fresh fruit.
We love BC summers, in fact since the kids were little we used to spend out summers in Penticton, BC and we always hated coming home. It was a time full of sun, swimming, hockey camps, reading, eating BC fruit, and wonderful family memories.
Kevin and I got to do it again this summer, when our good friends Darryl and Gail invited us to spend a week with them in Sorrento, BC. We were not disappointed. The weather was fantastic, the sun glorious, the food fabulous, and our friendship flowing. Lots of laughs and fun by all.


What is also a tradition when heading home to Calgary is to load the vehicle with as much BC fruit as we can handle. We loaded up with peaches, apricots, new apples, cherries and fresh corn. The fruit is so delicious, but as time goes by, there is always fruit leftover starting to get too ripe.

I had peaches, apricots and cherries leftover and decided to make some jam with them. First, making jam is so very easy. Especially if you do the ‘cheater way’ as I call it-make freezer jam. It requires so little equipment- fruit, bowls, freezer pectin and some canning jars. That is it! In fact, you can make this kind of jam anytime of the year and what is even better is it is gluten free! Who knew that gluten can be added to jam, but it can. Now you can make fresh jam yourself at home.
The only thing that took time was the pitting of the cherries, but again I did not have a lot left, so no complaining here.

Freezer jam pectin is available almost any grocery store, Walmart, or where fresh foods are sold.

I made 3 kinds of jam, so used 3 pkgs of freezer pectin. Even using the same bowl each time for mixing-just washing in between. Really, very easy.

Gluten Free Freezer Jam
Sorrento British Columbia
Sorrento British Columbia
Apricots
Cherries
Gluten Free Freezer Jam
Chopped up Apricots
Apricots in Blender
Apricot Sauce
gluten free freezer jam
Gluten Free Freezer Jam on Gluten Free Bread

Gluten-Free Freezer Jam

Ingredients
  

  • 1 pkg of freezer jam pectin
  • 1 1/2 cups sugar (I used cane sugar)
  • 4 cups crushed fruit

Instructions
 

  • To make the apricot jam, I cored and sliced up the apricots. 
  • To save time, I put the sliced apricots into a food processor to further chop up.
  • In large bowl, measure 1 ½ cups sugar into bowl.
  • Stir in freezer pectin pouch contents and mix til well combined.
  • Add crushed apricots to bowl and stir for 3 minutes.
  • Ladle into canning jars, leaving ½ inch headspace.
  • Let sit for 30 minutes, apply lids and refrigerate or freeze.
  • Jam will keep in refrigerator for 3 weeks, or much longer in freezer.
  • This yields 4-5 250ml jars.
Tried this recipe?Let us know how it was!



The recipe is the same for making the peach and cherry jam also. Here is where you can have some fun with flavor combos. For the apricot I added some Saigon cinnamon. For the peach, I added lime zest and for the cherry I added allspice and vanilla paste.
What kind of jam have you made this summer? Do you experiment with spices in your jams