Make this easy Jam Tart for dessert filled with strawberry jam and almond frangipane nestled inside a flaky tart crust. Put on the kettle and get the tea ready for a slice of this classic British treat.
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Tarts are always a favorite dessert, they are easy to make, and the results are always beautiful.
This is my reasoning on why tarts are so good: it’s the ratio of crust to filling; it’s just a perfect match. Tarts are usually about two inches tall, so the filling and crust do not overwhelm each other for a perfect bite. And in this case, a delicious bite of flaky crust, sweet fruity jam, and a tasty almond frangipane.
Why you will love this tart
- Sweetness: This is not an overly sweet tart, allowing the flavors to be enjoyed.
- Texture: The crisp and flaky crust contrasts nicely with this tart’s soft interior almond filling.
- Variety: You aren’t limited to just strawberry jam; add your favorite jam.
- Presentation: This tart is a feast for the eyes and taste buds. Sprinkle the top of the tart with sliced almonds and a sprinkling of powdered sugar.
- Versatility: Jam tarts can be served as a dessert or snack. They can keep for several days, so make this ahead to serve later.
Use this easy jam tart pastry
Tarts need a good pastry, and for this tart, I use this sweet shortcrust pastry recipe (also called Pate Brisee.) What all shortcrust pastries have in common is they do not contain a leavening agent, so they do not get puffy when baked; they also contain more flour than fat; basically, short crusts are considered pie crusts.
What is frangipane
This buttery almond filling is used in many desserts like this traditional Bakewell Tart or in Pithihivers, Bostock, Galettes, Kings Cakes, and more. It’s simple to make and has a delicate, slightly sweet, nutty taste.
Bakewell Tart Ingredients
Ingredient Notes
- Shortcrust pastry dough – I have a post on How to Make a Shortcrust Dough, and this is the recipe I use for this tart.
- Butter – I prefer using unsalted butter in this recipe.
- Brown sugar – I like brown sugar for the subtle caramel flavor.
- Eggs – use large eggs.
- Almond flour – Blanched almond flour works best for the frangipane, so no specks of almond skin is present.
- Strawberry Jam – Use your favorite brand or make your own with this 3-ingredient Strawberry Jam Recipe.
- Sliced Almonds – make sure to use sliced almonds and not slivered almonds.
- Powdered sugar is optional, but it looks pretty dusted over the top of the tart.
How to make a Strawberry Frangipane Tart: Step by Step
Make the tart shell
Step 1. Follow the directions to make and bake the tart shell. Allow 10 minutes for prepping the dough and 15 minutes for chilling before baking the dough for 30 minutes.
To make the shell, you will need a sturdy tart pan with a removable bottom.
Pastry dough tip ~ You can make the pastry dough days in advance of actually making the tart, and you can also make and bake the tart shell ahead of time. Just wrap the baked crust in plastic wrap, which will keep for several days.
Make the frangipane
Step 2. Cream the butter and brown sugar together until thoroughly mixed. Learn how to cream butter and sugar here properly.
Step 3. Add the eggs and almond flour to the bowl and mix until combined.
Step 4. Spread the jam on the bottom of the baked tart shell. Next, put small dollops of the frangipane on top of the jam.
Step 5. Slowly and gently spread the frangipane over the jam to the sides of the tart shell with a pastry knife or a spoon, then sprinkle with the almonds.
Step 6. Bake for 30 minutes at 375 degrees F. When done, let cool for 20 minutes and then remove from the tart pan to a platter.
Baking tip ~ If the almonds seem to be browning too quickly, loosely cover the tart with foil to prevent them from burning.
Step 7. To finish the tart, sift powdered sugar over the top and add some extra almonds. This tart is best served warm.
Storage
Step 8. This tart can be left at room temperature for up to a day. Any leftovers should be refrigerated in an airtight container for up to three days. Serve chilled, room temperature, or warmed up.
Doesn’t this tart look so fancy? Don’t tell anyone how easy it was to make; let them think you are a baking goddess for making such a luscious dessert!
Tips for making a Strawberry Jam Tart
- Allow time to make and bake the shortcrust shell.
- Use a great-tasting strawberry jam since it is one of the main flavors of the filling.
- Drop the frangipane in small dollops over the jam so it will be easier to spread. You don’t want to mix the jam and the frangipane.
Tart Faq’s
It is best to reheat the tart in the oven at 350 degrees F. for 15 minutes so the crust stays crisp. You can reheat the tart or tart slices in the microwave on low settings. NOTE: the powdered sugar will likely melt during reheating.
Wrap the cooled baked tart in plastic wrap, then place it in a freezer bag. Freeze for up to three months. Let the tart defrost on the countertop or in the refrigerator before eating. You can also freeze slices of a jam tart that same way.
Enjoy these tart recipes
- This Peach-Almond Tart has a delicious almond filling flavored with vanilla beans that bakes around the fresh peaches. It’s wonderful and easy too!
- If you love a classic pecan pie, you will love these Pecan Tassies, just mini pecan pies. These mini tarts are perfect for the holiday table and are a definite crowd-pleaser.
- Here is a family favorite because we love chocolate. Make this Vanilla Bean Raspberry Tart with a chocolate crust that adds flavor to the rich pastry cream. It’s just AMAZING.
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Jam Tart Recipe – (Bakewell Strawberry Tart)
Equipment
Ingredients
Shortcrust Pastry Dough
- 1 premade shortcrust tart shell Use this recipe
Frangipane Filling
- ¾ cup butter room temperature
- ½ cup brown sugar packed
- 2 large eggs beaten
- 1 teaspoon almond extract
- 1¼ cup almond flour
Additional Ingredients
- 5 tablespoons strawberry jam use any flavor of jam
- 3 tablespoons sliced almonds
Instructions
- Shortcrust pastry
- Frangipane
- While the tart crust is cooling make the frangipane. In a large mixing bowl cream the butter and sugar together until fluffy on medium speed with a mixer, or you can do this by hand with a heavy-duty spoon.
- Beat in the eggs, almond extract, and almond flour on medium speed until thoroughly combined.
Building the tart
- Spread the strawberry jam over the cooled tart crust.
- Spoon small dollops of the frangipane over the jam then spread it with an icing spatula or a spoon to cover the jam then sprinkle with 2 tablespoons of the almonds.
- Bake at 375℉ degrees for 30 – 35 minutes, until golden brown.
- Let the tart cool for 20 minutes, then remove the sides of the tart pan and place the tart on a serving plate.
- Using a flour sifter or a fine mesh strainer, dust the top of the tart with powdered sugar and sprinkle with the rest of the almonds. Serve warm.
- This tart can be stored covered for up to three days.
Notes
Tart Notes:
If you find the edges of the tart are getting too brown, or the almonds are browning too quickly, loosely cover the top of the tart with foil. You can freeze the tart Wrap the cooled baked tart in plastic wrap then place it in a freezer bag. Freeze for up to three months. Let the tart defrost on the countertop or in the refrigerator before eating.As an Amazon Associate I earn from qualifying purchases.
Nutrition
First published: April 3, 2019; last updated: Oct. 18, 2023, for better readability.
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About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Just baked this strawberry jam tart and it’s divine! The flaky crust, sweet jam, and nutty frangipane filling are a perfect combination. So easy to follow and perfect for a summer dessert! Thank you for sharing.
I love a good Bakewell tart but have never been tempted to make one until I saw this recipe. The instructions made the whole process look simple enough that I thought I’d give it a try. I am so glad I did because it really was that simple to make and it is by far the best Bakewell tart I’ve ever eaten! Thank you for a great recipe. I will be making this again and again!
We are addicted to this jam tart recipe! It was bursting with flavors, you can enjoy it in every bite! This works so well for me so I’m making this on repeat!
delicious bite of flaky crust, sweet fruity jam, and a tasty almond frangipane
Glad you enjoyed the tart.
This was brilliant! Even my picky British mother-in-law approved. 😉 That was a win! The flavor was perfect and I used some fresh homemade jam from this summer’s berries. So lovely! Thanks for the great recipe.
Wow, thank your British mom for the compliment.
This was so easy since it just uses jam and the addition of the almond flavors took it over the top. Don’t even get me started on the crust – to die for! Yum!
I absolutely loved this tart! The outside was crisp and buttery. I sent this recipe to my mom and she’s dying to make it too!
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This recipe sounds delicious. I also have lemons that need to be used. Thank you.
Loved the strawberry filling in this delicious dessert. Can’t wait to try this with different flavors!
I used elderberry jam with dollops of frangipane, and it turned out very delicious.
This jam tart is so good! The filling brings it to another level! I will make it for Father’s day, my dad will love it. Thanks !
Can’t get enough of the strawberry jam in this jam tart recipe! So tasty and delicious! I love the texture of it!