Streusel Jam Tart

This tart is simple but elegant. Feel free to substitute other fruit preserves if you have them on hand. This dessert keeps for up to 3 days if kept well covered at room temperature.

Streusel Jam Tart

About This Recipe

Yield:1 9-inch tart


  • 1 1/2 cups all-purpose flour
  • 1 cup blanched sliced almonds, rough chopped
  • 1 1/4 cup quick cooking rolled oats
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks (12 tablespoons, 6 ounces) unsalted butter, melted
  • 1 cup strawberry preserves


  1. 1

    Preheat oven to 350° F. Spread chopped almonds onto a baking sheet and toast them in the oven for about 5 minutes, until they are a light golden brown and are fragrant.

  2. 2

    In a medium sized mixing bowl, combine flour, almonds, oats, both sugars, salt, and baking soda. Whisk them together until combined.

  3. 3

    Pour melted butter over this mixture, and, using a wooden spoon or your hand, mix butter in well. This should be a damp, crumbly, granola- like dough.

  4. 4

    Take 2/3 of the mixture and press it onto the bottom and sides of a 9-inch removable bottom tart pan.

  5. 5

    Spread preserves over bottom crust and crumble remaining dough over the top.

  6. 6

    Cook for about 50 to 60 minutes, rotating the pan after 30 minutes. The tart is done when it is golden and the jam is bubbly. Cool tart on a rack. Remove the tart ring and cut tart into 8 or 10 wedges.


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