If you’re looking for the easiest, most reliable tart recipe that still delivers a bakery quality result, this strawberry jam tart is it. I’ve tested plenty of versions over the years, and this one is my go to because it skips all the fussy steps you don’t actually need. There’s no chilling the dough for hours, no rolling, and no complicated layers. The magic comes from where you place it in the oven and the buttery, melt in your mouth crust that bakes up perfectly every time.
This is a recipe you’ll come back to again and again. It’s approachable enough for a weekday bake yet beautiful enough to serve at a dinner party. And the best part? It tastes like you worked way harder than you actually did. That’s my favorite kind of recipe.
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Why you'll love this strawberry jam tart recipe
- Ease: This recipe is truly simple, no waiting around for dough to chill or tricky rolling needed. You just press it in the pan, bake, and you’re done.
- Texture: The crust is buttery and tender, while the jam bakes into this jammy, slightly sticky layer that’s honestly addictive in the best way.
- Flavor: Sweet strawberries get lifted with a splash of lemon juice, almond extract gives a hint of something extra that makes it taste special.
Ingredients
Here are a few notes on the jam tart ingredients:
- Butter: I use salted butter because I love the extra flavor it adds, but unsalted works fine if that’s what you have, add ½ teaspoon kosher salt to the flour.
- Strawberry Jam: Store bought is perfect here. I always stir in a squeeze of lemon juice to brighten it up and give it more of that homemade vibe.
- Almond + Vanilla Extract: These extracts add warmth and depth, taking the flavor beyond just sweet fruit and buttery crust.
- Powdered Sugar: This has a touch of cornstarch in it, which helps the crust bake up with that tender, almost shortbread like crumb.
See recipe card for quantities.
Variations
- Jam swap: Try raspberry, blackberry, or apricot jam – basically whatever you love or have on hand.
- Citrus zest: Add lemon, orange, or lime zest into the jam tart pastry for a bright pop of flavor.
- Spice it up: Mix in a bit of cinnamon or cardamom for a cozy twist that pairs beautifully with fruit.
- Jam tartlets would be too cute!
Jam Tart Instructions
Step 1: In a mixing bowl with a hand mixer or stand mixer on medium speed beat the butter, powdered sugar, vanilla, and almond extract together until light and fluffy.
Step 2: Add the flour and mix until a dough forms. Set aside ½ cup plus 2 tablespoons (173 grams) of the dough for the topping.
Step 3: Press the remaining dough evenly into the prepared tart pan, covering both the bottom and sides. It may look like there isn’t enough, but spread it gently and it will fit. If you see gaps, use a little of the topping dough to patch.
Step 4: In a small bowl, stir together the jam and lemon juice. Spread the jam mixture evenly over the bottom crust. Take the reserved dough, tear it into small pieces, flatten slightly, and arrange them over the jam, leaving gaps so the filling peeks through.
Strawberry Jam Tart Pro Tips
- Lower rack: Start baking on the lower rack of the oven. This helps the bottom crust bake through since we’re not doing a par-bake. Use a tart pan with a removable bottom.
- Brighten the jam: Always stir in a little lemon juice to your jam, it balances the sweetness and makes it taste fresher.
- Don’t overwork: Try not to over mix after adding the flour.
- Grease well: Grease the tart pan generously, you’ll thank yourself later when the tart pops right out.
- Even topping: Make the top crust pieces the same thickness so they bake up evenly.
Best Jam Tart FAQs
Can I make this strawberry jam tart one day before serving?
Yes! It actually tastes better the next day, I would cover it and keep it at room temperature or refrigerate it if you want a firmer texture.
Storage
Room temp: Keeps well covered at room temperature for about 2 days, and honestly tastes even better the next day.
Refrigerator: For longer storage, refrigerate up to 5 days. Let it come back to room temp before serving so the crust isn’t too firm.
Freezer: Freeze slices for up to a month, just wrap tightly in plastic and foil. Perfect for when you want a little treat without baking again.
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📖 Recipe
Strawberry Jam Tart
Equipment
- 10 inch tart pan with removable bottom
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 13 tablespoons (186 grams) salted butter room temperature, add ½ teaspoon of kosher salt to the flour if you do not have salted butter
- ½ cup plus 1 tablespoon (70 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 and ½ cups plus 2 tablespoons (225 grams) all purpose flour
- ¾ cup plus 1 tablespoon (234 grams) strawberry jam store bought or homemade
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Make sure your bottom oven rack has enough space above it to fit the tart.
- Grease a 10-inch tart pan with a removable bottom and set aside.
- In a mixing bowl with a hand mixer or stand mixer on medium speed beat the butter, powdered sugar, vanilla, and almond extract together until light and fluffy.
- Add the flour and mix until a dough forms. Set aside ½ cup plus 2 tablespoons (173 grams) of the dough for the topping.
- Press the remaining dough evenly into the prepared tart pan, covering both the bottom and sides. It may look like there isn’t enough, but spread it gently and it will fit. If you see gaps, use a little of the topping dough to patch.
- Place the tart pan in the freezer for a few minutes while you prepare the filling.
- In a small bowl, stir together the jam and lemon juice. Remove the tart pan from the freezer and spread the jam mixture evenly over the bottom crust.
- Take the reserved dough, tear it into small pieces, flatten slightly, and arrange them over the jam, leaving gaps so the filling peeks through. See photos in the blog post above.
- Place the tart on the bottom rack of the oven and bake until set, about 20 minutes.
- Move the tart to the center rack and continue baking about 20-25 minutes until the crust is golden brown, covering with foil if it starts to brown too quickly.
- Let cool before removing from the pan, slicing, and serving.
Lisa says
I made this with strawberry rhubarb jam I found on vacation, it did not disappoint!!
Amanda says
That is the best idea!! So happy you loved it, thank you!