Dairy-Free Classic Jam Tart
Indulge in the timeless charm of a *Dairy-Free Classic Jam Tart*, a delectable dessert that's perfect for anyone seeking a dairy-free sweet treat. This vegan-friendly recipe features a buttery yet dairy-free pastry made with coconut oil, ground almonds, and a hint of vanilla for extra depth of flavor. Filled with your favorite fruit jam—whether that's raspberry, strawberry, or apricot—this tart strikes the perfect balance between fruity sweetness and a crumbly, golden crust. With just a few simple ingredients and steps, including a quick chill for the dough and a touch of blind baking for a crisp base, this tart is as easy as it is delightful. Ideal for tea time, special gatherings, or a simple homemade dessert, this dairy-free jam tart will impress vegans and non-vegans alike. Plus, it's naturally dairy-free, making it a heartwarming option for those with dietary restrictions. Slice, serve, and enjoy a slice of classic comfort!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Ground almonds
- 50 grams Icing sugar
- 1 pinch Salt
- 100 grams Coconut oil, solidified
- 4 tablespoons Cold water
- 250 grams Vegan-friendly fruit jam (e.g., raspberry, strawberry or apricot)
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour, ground almonds, icing sugar, and salt.
Add the solidified coconut oil to the dry ingredients and use your fingers to rub the coconut oil into the flour mixture until it resembles fine breadcrumbs.
Slowly add the cold water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.
Form the dough into a ball and flatten it slightly into a disc. Wrap in cling film and refrigerate for at least 15 minutes to allow it to rest.
Once chilled, roll out the dough on a lightly floured surface to about 3mm thick.
Gently lay the rolled-out dough into a 23cm tart tin, pressing it into the edges. Trim any excess dough by rolling the rolling pin over the top of the tin.
Fill the pastry shell with parchment paper and baking weights or dried beans to blind bake.
Bake the tart shell in the preheated oven for 10 minutes, then remove the paper and weights, and bake for another 5 minutes until just lightly golden.
Remove the tart shell from the oven and reduce oven temperature to 160°C (320°F).
In a small saucepan, gently heat the jam with the vanilla extract until it is smooth and easily spreadable.
Pour the warmed jam into the baked tart shell, spreading it evenly across the base.
Return the tart to the oven and bake for an additional 10-15 minutes until the jam is bubbling slightly.
Allow the tart to cool on a wire rack. Once cooled, remove from the tart tin, slice, and serve.
Enjoy your dairy-free classic jam tart either warm or at room temperature!
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 177.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
