Gluten-Free Jam Tart

Ingredients

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• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 0.5 cup cold unsalted butter, cut into cubes
• 1 large egg yolk
• 3-4 tbsp ice water
• 1 cup your favorite jam or preserves Shop

Instructions

1. 1 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.
2. 2 Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This will create a flaky crust.
3. 3 In a small bowl, lightly whisk the egg yolk with 3 tablespoons of ice water. Gradually add this wet mixture to the flour and butter mixture, stirring with a fork until the dough just begins to come together. Add the remaining tablespoon of ice water only if needed to form a cohesive dough; be careful not to overmix.
4. 4 Gently gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is essential for making the gluten-free dough easier to handle and preventing it from becoming sticky.
5. 5 Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough between two sheets of parchment into an 11-inch circle, about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim the excess and save the scraps for the lattice.
6. 6 Spread your favorite jam or preserves evenly over the bottom of the tart shell. You can create decorative lattice strips from any leftover dough if desired, placing them over the jam.
7. 7 Bake for 35-45 minutes, or until the crust is golden brown and the jam is bubbly. Allow the tart to cool completely on a wire rack before slicing and serving. This cooling process allows the jam to set and the crust to firm up.

Tips & Notes

• Stiff jam drags and tears raw pastry. Warm the jam with a spoonful of water over low heat until spreadable, let it cool to lukewarm, and use jam or preserves labeled gluten-free.
• Set a baking sheet on the lower rack while the oven preheats and bake the tart on it. The hot sheet helps the raw bottom crust crisp under the jam instead of staying pale and soft.
• Cut the lattice strips on a sheet of parchment, chill them briefly, then lift each one onto the jam with a thin spatula. Cold strips of gluten-free pastry hold together, while warm ones tear as you move them.

Common questions