Cherry Streusel Jam Tart

April 28, 2019

Greetings foodies and bakers,


Spring is here! Sunshine is peaking out of Seattle's typical gray clouds! What is a better way to enjoy it than a tasty tart and a good cup of coffee? 



This streusel jam tart is an easy, and elegant, dessert because the topping and crust is the same recipe. Plus, you can mix it up with the filling. Don't have cherry jam? Use whatever jam, or fruit, you have in your pantry or your favorite! Mix it up too: cherry jam and blueberries! Strawberry jam and raspberries! Grape jam and blackberries. Seriously, the combos are endless.


Bonus point: this can be easily made into streusel bars. Use a 9 inch x 9 inch square baking pan instead of a 9 inch tart sheet.



Cherry Streusel Jam Tart

Yields: 1 - 9 inch round tart

Oven: 325 degrees F

Time: 20 minutes + 55 minutes 


Ingredients needed:

For topping/crust:

1 cup powdered sugar

1 3/4 cup all purpose flour

1/2 teaspoon sea salt

3/4 cup almond flour

2 sticks unsalted butter, softened and cubed

For filling:

1/2 cup cherry jam (or your favorite jam of choice)

1 -10 oz bag of frozen cherries, halved (or your favorite fruit of choice)

Zest of 1 lemon

2 teaspoon lemon juice


Equipment needed: 1 - 10 inch inch round tart pan with removable bottom; standing kitchen mixer with paddle attachment; measuring cups / spoons; spatula; mixing bowls; parchment lined cookie sheet



Pan prep: Grease 1 - 10 inch round tart pan with removable bottom (trust me, you will want a bottom that removes) with oil spray. Place on  parchment lined cookie tray

  • In a standing kitchen mixer, with the paddle attachment, sift:

    • 1 cup powdered sugar

    • 1 3/4 cup all purpose flour

    • 3/4 cup almond flour

    • 1/2 teaspoon sea salt

    • Mix on low speed for 1-2 minutes

    • Add 2 sticks unsalted butter, soften and cubed 

    • Mix on low speed until large clumps appear, about 3-5 minutes. Do NOT over mix until a dough forms

    • Take 2 cups of this and press into a greased tart shell. Make sure you evenly spread the mixture over the bottom and on the sides 

    • Bake for 20 minutes until slightly brown on sides. Let cool for 15 minutes.

  • While the tart shell is par-baking, make the filling:

    • In a medium size bowl, mix together:

    • 1/2 cup cherry jam

    • 1 - 10 oz bag frozen cherries, all halved

    • Zest of 1 lemon

    • 2 teaspoon lemon juice (more if you want it more tart)

    • Spread this over the cooled tart shell with a spatula 

    • With the remaining crust mixture, add 1/2 cup chopped walnuts and top it over the jam filling

    • Bake for 45-55 minutes, or until golden brown and the filling is bubbling. 

    • Cool. Eat. Enjoy

    • This tart can easily be made ahead of time and frozen or made into bars, using a 9 inch x 9 inch baking pan.


Happy Baking,




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