by @Natalie_home_creations

Crunchy Jam Tart

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Course Blender Recipes, Desserts & Treats, Tart, ThermoCook Recipes



  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup jam
  • 1/4 cup sliced almonds , optional



  • In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.
  • Reserve 3/4 cup of the dough for your streusel topping and place it in the refrigerator or freezer.
  • Press the remaining dough into the bottom of a 9-inch tart pan (I use a pan with a removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the centre. Place briefly in the refrigerator before continuing, about 5 minutes.
  • Preheat oven to 350ºF/180ºC.
  • Once the dough has set a little bit and isn’t too soft, toss the streusel dough with your fingers until large clumps of dough are formed.
  • Spread jam over the chilled crust. Sprinkle with streusel topping, leaving some of the jam peaking through, then sprinkle with the almonds, if using. Bake on a rimmed baking sheet for 35-40 minutes until golden brown. Allow cooling completely on a wire rack.
  • Refrigerate for 2 hours to let the filling set. Serve at room temperature.
  • Tart will keep for 3 days in the refrigerator covered tightly or in an airtight container, or up to 2 months in the freezer (thaw overnight in the fridge).
Keyword @Natalie_home_creations, blender recipe, Crunchy Jam Tart, dessert recipe, easy recipe, quick recipe, tart recipe, thermocook recipe, vortex blender
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