I make Apricot Amaretto Jam every year when apricots are in season, using Eugenia Bone’s recipe from Well Preserved. Ron loves it on toast. I don’t do toast and jam, so I’ve been looking for something else to do with the apricot jam. I have a treat for you – this Apricot Jam Tart with Sweet Shortcrust is wonderful.

Eugenia’s book includes a tart recipe using her jam, and although her tart does look quite enticing, her recipe doesn’t call for gluten-free flour, so I hadn’t tried my hand at it until now. I used King Arthur Gluten-Free Measure for Measure flour in lieu of conventional flour, and followed the recipe faithfully otherwise.

This initial attempt was not a success. The jam melted through the crust and the edges of the pastry became bubbly and then brittle. Tasty, but not what I was hoping for.

I’m happy with my gluten-free pastry crust recipe, so why start from square one?

So, for my second attempt, I used my own recipe as the starting point for this tart crust. I halved the recipe and added 1/2 cup of sugar, then parbaked it, as called for in the recipe. It looked OK, so I let it cool, covered it with a few spoonsful of the jam, and sent it back to the oven to crisp and brown and caramelize.

It was OK. Just OK. A bit flaky, but more cakey than crust.

Third time is a charm. I started with my basic Gluten-free Pastry Crust recipe once again, but this time I used half King Arthur Gluten-Free Measure for Measure flour and half almond flour, and I replaced the salt with one tablespoon of sugar, to create a delicious gluten-free shortcrust. Then I parbaked the crust, slathered it with jam, and slid it back in the oven.

This time it was just as I had hoped!

It’s still a sad thing though because Ron can’t eat nuts – not even nut flours. So this Apricot Jam Tart with Sweet Shortcrust is something I’ll serve to guests, following Eugenia’s lead by topping it with toasted, slivered almonds.

If there are leftovers I’ll have to send them home with someone, because I wouldn’t want to be left alone with the temptation of finishing it off.

Print Recipe

Apricot Jam Tart with Sweet Shortcrust

Ingredients

1 parbaked Sweet Shortcrust with Almond Flour (see note)
1/2 cup Apricot Amaretto Jam (see note)
1/4 cup slivered almonds

Instructions

Preheat the oven – Preheat the oven to 375 degrees F, convection bake setting.
Spread the jam across the parbaked crust – Spread the jam atop the crust to within half an inch of the edges. Sprinkle the almonds over the jam.
Bake – Bake the tart for 10 minutes. Be careful when taking it out of the oven, as the jam will be bubbling.
Cool and enjoy – Let it rest for at least 10 minutes, and enjoy!

Notes

To make the crust, simply follow the recipe for Sweet Shortcrust with Almond Flour that’s on my Crust and Pastry Variations Page. After parbaking, let the crust cool completely.

Feel free to use store-bought jam. I don’t think it will be as good as Eugenia’s, but I may be biased.