I’m not a dessert person. With all things sweet or starchy off the menu, dessert becomes repetitive (another tomato, anyone?), so I don’t bother. If Seth is craving something sweet, he’ll eat a bowl of ice cream, or snag a handful of blueberries, or a slice of gluten-free bread with jam on it. But every so often, we decide to go all out and make a treat for our friends and neighbors.
The first time I made this easy tart, I cooked up a strawberry-mulberry jam and spread it straight from the pan onto the tart crust. It was a farm lunch hit. Our friends bombarded me with praise as they pulled on their hats and headed back out into the field. “I was almost licking the pan,” one friend said, “There was no butter in it?! It was so good!” If I don’t have homemade jelly on hand, I sub in Bonne Maman, which is Seth’s favorite, and gets the same rave reviews.
I like this dessert recipe because it showcases seasonal fruit, comes together quickly with ingredients I usually have on hand, and by all accounts tastes amazing. This particular recipe is gluten free and dairy free, but it’s not hard to adjust to your preferences.
Rustic summer jam tart
- 1.5 C. Pamela’s gluten-free bread mix
- 1 T. molasses
- 2 T. maple syrup
- 6 T. coconut oil, melted
- 1/4 C. ice water
- about 1/3 C. of jam or jelly of your choice
- 1/3 to 1/2 C. of slivered almonds and walnuts
Turn on oven to 350ºF. In a large bowl, combine the bread mix, molasses, maple syrup, and coconut oil. The mixture should resemble coarse sand. Add the ice water a little at a time to the flour mixture until it forms a dough ball. You may not need the entire 1/4 C. of water.
Press the ball of dough into a tart pan or pie plate. Your crust should be between 1/8″ and 1/4″ thick. Prick the crust all over with a fork and then put into heated oven for 12-16 minutes.
Remove the crust from the oven, spread the jelly over the crust, and sprinkle with chopped nuts.
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