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Irresistible Gluten-Free Jam Tarts: Easy Cream Cheese Pastry Recipe Perfect for Baking with Kids

These addictively delicious little jam tarts, with their remarkably crispy cream cheese pastry and glistening, jewel-toned jam centers, are so much more delicate and delectable than their simple ingredients might suggest. Each bite offers a delightful contrast of tender crust and sweet, tangy fruit, leaving you craving another almost instantly. They offer a wonderful and engaging project for kids to help with, fostering culinary skills and creating cherished memories. Alternatively, whip up a batch yourself to elevate a lovely brunch, add a touch of sweetness to your next picnic, or simply enjoy as a comforting treat.

For some, the phrase “Don’t be such a jam tart!” might evoke memories of childhood playgrounds, particularly if you grew up in northern Alberta a few decades ago. In those days, being called a ‘jam tart’ was synonymous with being a ‘sissy,’ a ‘wuss,’ or a ‘scaredy-cat’—definitely not a term of endearment. However, we’re here to reclaim the “jam tart” title and redefine its meaning entirely. Because this kind of jam tart is not only cool but utterly irresistible and absolutely delectable!

Imagine a perfectly formed, miniature boat of tender, crispy crust – a delightful fusion that’s half cookie, half delicate pastry. This exquisite vessel cradles a generous dollop of glistening, jewel-toned jam, which, through the magic of baking, transforms into a chewy, tangy, and sweet center. It’s a taste experience that elevates the humble jam tart to a sophisticated yet comforting treat, far removed from any negative connotations.

You absolutely want to be associated with this kind of jam tart. You’ll want to devour this kind of jam tart! These little gems are incredibly quick and easy to prepare, making them an ideal choice for any last-minute gathering or a spontaneous baking session. Children adore helping with their creation, from mixing the dough to spooning in the vibrant jams, and they love eating them even more! In fact, platters full of these jam tarts have been known to vanish like magic around here lately, a testament to their universal appeal. Their delicate appearance and exquisite flavor make them suitable for almost any occasion.

Why not bake up a batch to take to your next picnic, potluck, or family gathering? They offer a simple yet elegant sweet ending to a summer barbecue or a cozy winter meal. With their charming presentation and delightful taste, these jam tarts are even fancy enough for a sophisticated tea party, adding a touch of homemade elegance to your spread.

The Magic of Gluten-Free Cream Cheese Pastry

What makes these jam tarts truly exceptional is their unique crust. Not only are these jam tarts completely gluten-free, making them a fantastic option for those with dietary sensitivities, but the combination of almond flour, tapioca starch, and cream cheese creates a pastry that is simply divine. Even if gluten-free baking isn’t a necessity for your household, you’ll want to experience the superior texture and flavor this crust offers. The blend of these two grain-free flours with cream cheese results in an unusually light, remarkably crisp, and delightfully tender crust that holds its shape beautifully without being overly crumbly. It’s “just right”—a perfect balance that you’ll find yourself returning to time and again, especially throughout the summer months.

Almond flour, made from blanched, ground almonds, provides a rich, nutty flavor and a tender crumb. Tapioca starch (also known as tapioca flour), derived from the cassava root, is key to achieving that desirable crispness and pliability in gluten-free baking. When combined with chilled cream cheese, these ingredients form a dough that’s surprisingly easy to handle and yields a pastry that’s buttery, rich, and melts in your mouth. The cream cheese adds a subtle tang and an incredible richness, contributing to the pastry’s delicate texture and golden-brown finish.

Baking with Little Hands: A Fun Family Project

Involving children in the kitchen is an incredibly rewarding experience, transforming baking into a hands-on learning adventure. These jam tarts are an ideal project for budding young bakers, offering plenty of opportunities for them to participate and feel accomplished.

From measuring ingredients and mixing the dough to rolling it out and cutting circles, each step offers a chance for kids to develop fine motor skills, practice basic math concepts, and follow instructions. Spooning the colorful jam into the tart shells is often a favorite, adding a burst of creativity and anticipation. Baking together fosters a sense of teamwork, builds confidence, and creates wonderful family memories. Plus, when children help make something, they’re often more excited to eat it!

Let’s Get Making These Delectable Jam Tarts

The process of making these delightful jam tarts is straightforward and enjoyable, even for novice bakers. The key to a perfect crust begins with properly combining your dry ingredients:

First, in a medium bowl, blend together the finely milled almond flour, tapioca starch, a couple tablespoons of granulated sugar, a dab of salt, and a quarter teaspoon of baking powder. Ensuring these dry ingredients are well-combined provides a uniform foundation for your pastry.

Next, introduce the star of the crust: a half block of chilled cream cheese, cut into small cubes. Use a pastry blender or two butter knives to cut the cream cheese into the flour mixture until it resembles coarse crumbs, with some small, pea-sized lumps of cream cheese still visible. This method prevents overworking the dough, which is crucial for a tender pastry. Finish by adding a splash of milk, then gently use your hands to bring the mixture together. The warmth of your hands will help the dough come together into a soft ball, but try not to overmix; aim for just enough to form a cohesive dough, leaving those tiny bits of cream cheese visible for a superior texture.

Once you have a soft ball of dough, lightly sprinkle a clean counter surface with tapioca starch – this prevents sticking without adding extra gluten. Place your dough ball on top, sprinkling a bit more tapioca starch on the dough itself and gently spreading it around. Roll out the dough until it is about 3/16 of an inch (or approximately ½ cm) thick. Using a 3-inch (7.5 cm) cookie cutter or the rim of a glass, cut out perfect circles. Gather the scraps, gently press them together, and roll them out again to cut any remaining circles, aiming for a total of 12.

Carefully lift each pastry round and gently press it into the well of a standard muffin tin. The trick to getting it in easily without tearing is to kind of lay the pastry circle on top of the muffin well, then use your fingers to push down on the sides of the dough, allowing the whole circle to settle down at once. It’s important not to press the pastry firmly into the corners; instead, leave it slightly rounded, with the edges sticking up slightly to form the sides of your tart. This technique encourages an even bake and prevents a thin, overcooked bottom crust.

Finally, plop a generous, slightly heaped teaspoon of your chosen jam into each tart shell. Apricot and raspberry jams are particularly delightful in these tarts, offering a vibrant burst of fruitiness and a beautiful jewel-like appearance once baked. However, feel free to experiment with any leftover bits of jam you have in your fridge – plum, strawberry, or even a mixed berry jam would be equally delicious! Gently spread the jam out in the bottom of the shell with the back of a spoon or your finger.

Bake them until the crusts are a beautiful deep golden around the edges, ensuring the bottom is also perfectly cooked. Allow them to cool completely before enjoying, as this allows the jam to set and the crust to achieve its ultimate crispness. And if anyone ever dares to call you a “jam tart” with a sneer, simply hand them one of these magnificent creations and declare, “Yup, I am… and proud of it, too!” These tarts are a delicious symbol of joy and homemade goodness.

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Kitchen Frau Notes for Perfect Jam Tarts:

Almond Flour Quality: For the finest and crispiest tart pastry, always opt for finely milled almond flour, not coarsely ground almond meal. The finer texture contributes significantly to the delicate mouthfeel of the crust. You can often find excellent quality almond flour in health food stores, and often at a more reasonable price at warehouses like Costco.
Jam Selection: While apricot and raspberry jams are particularly delightful choices for these jam tarts due to their vibrant color and balanced sweetness, feel free to get creative! This recipe is wonderful for using up any small amounts of jam you might have lingering in your fridge. Consider different fruit flavors to match the season or your personal preference.
Baking Watchfulness: The cream cheese pastry tends to brown relatively quickly. Keep a close eye on your tarts during the final few minutes of baking. You’re looking for the crusts to achieve a lovely deep golden hue around the edges, indicating that the bottom is also thoroughly baked. This ensures a firm, non-soggy base.
Cooling is Key: It’s crucial to allow the tarts to cool completely before attempting to eat them. Cooling allows the jam filling to fully set and solidify, preventing a messy experience, and helps the crust achieve its optimal crisp texture.
Storage: These jam tarts are best enjoyed within 2 to 3 days when loosely covered and stored at room temperature. For longer preservation, they freeze beautifully for several months. Simply thaw at room temperature when you’re ready to enjoy a sweet treat.

Gluten-Free Jam Tarts Recipe

gluten-free, egg-free

Ingredients:

1 cup (100gms) finely milled almond flour
½ cup (65gms) tapioca starch (also known as tapioca flour)
2 tablespoons granulated sugar
¼ teaspoon salt
¼ teaspoon baking powder
½ of a package of cream cheese (4 oz/125gms), chilled and cut into small cubes
1 tablespoon milk (dairy or non-dairy)
~6 tablespoons (90ml) jam (apricot or raspberry are highly recommended, but any favorite jam works well)

Instructions:

Preheat your oven to 350°F (180°C). Prepare a standard 12-cup muffin tin by lightly greasing it, though typically the fat in the pastry prevents sticking.
In a medium-sized bowl, stir together the almond flour, tapioca starch, sugar, salt, and baking powder until well combined.
Add the chilled, cubed cream cheese to the dry ingredients. Using a pastry blender or two butter knives, cut the cream cheese into the flour mixture until it forms small lumps, roughly the size of peas. Some larger pieces are fine.
Pour in the milk. Then, use your hands to gently squeeze and work the cream cheese and flour mixture together until it forms a soft, cohesive ball of dough. Avoid overmixing; just work it until it’s roughly mixed into a ball.
Lightly sprinkle a thin film of tapioca starch onto a clean counter surface. Place the dough ball on top, then sprinkle a bit more tapioca starch over the dough and spread it around to prevent sticking.
Roll out the dough evenly until it is approximately 3/16 of an inch (about ½ cm) thick.
Using a 3-inch (7.5cm) round cookie cutter or the rim of a glass of similar size, cut out 12 circles from the dough. Gently press the dough scraps together and re-roll to cut any remaining circles needed.
Carefully lift each dough circle from the counter. To prevent tearing, lay the pastry circle on top of a muffin well, then gently push down on the sides of the dough to guide the whole circle down into the well at once. Do not press the pastry firmly into the corners; leave it slightly rounded, allowing the edges to stick up and form the sides of the tart.
Place a slightly heaped teaspoon of your chosen jam into each tart shell. Use the back of a spoon or your finger to gently spread the jam out to cover the bottom of the shell.
Bake the jam tarts in the preheated oven for 15 to 17 minutes, or until the edges of the pastry are a beautiful golden brown. Keep a close watch during the last few minutes as they can brown quickly.
Remove the muffin tin from the oven and let the tarts cool in the tin for 5 minutes. This allows them to firm up slightly.
After 5 minutes, use a butter knife or a small offset spatula to gently lift each tart out of the muffin tin and transfer them to a wire cooling rack to cool completely. Cooling completely is essential for the jam to set and the crust to achieve its full crispness.
These tarts will keep, loosely covered at room temperature, for 2 to 3 days. For longer storage, they can be frozen for several months.

Yields: 12 delicious jam tarts.

Guten Appetit!

For more fun cooking projects to make with kids and discover recipes designed for family culinary adventures, see the ‘Cooking With Kids’ series here.

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