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A piece of the strawberry jam tart on a plate with powdered sugar on top.

Strawberry Jam Tart

Amanda
If you’re looking for the easiest, most reliable tart recipe that still delivers a bakery quality result, this strawberry jam tart is it. Almond pastry filled with strawberry jam, so dreamy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

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.

Notes

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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.