Strawberry Jam Tarts

We’re still weeks away from fresh strawberry heaven, but this charmingly simple recipe enlists the help of fruit-sweetened strawberry jam to make a mouthwatering dessert that foretells all the pleasures of late spring and early summer.


3/4 cup flour
1 teaspoon xylitol (a form of sugar that occurs naturally in some foods)
1/4 teaspoon lemon zest
5 tablespoons butter
1/8 teaspoon salt
1 1/2 tablespoons ice water
1/2 cup fruit-sweetened strawberry fruit spread
1/4 cup chopped almonds

1. Preheat your oven to 400 degrees F.

2. Mix the flour, xylitol, and lemon peel in a food processor or bowl. Add the butter and pulse or cut with a pastry cutter or two knives until the mixture resembles a coarse meal. Add the salt. Add the water and continue to pulse or mix until the mixture forms clumps.

3. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate until firm, about one hour.

4. Remove the dough from the refrigerator and make whatever shape or shapes you like. Fill the crust with strawberry fruit spread and sprinkle chopped almonds over the top.

5. Bake until the crust is golden. Time will depend on size, about 15-30 minutes.

6. Allow to cool before serving. Dust with powdered evaporated cane juice (sold as “organic” powdered sugar), if you like.

Serves 2 to 4.

Adapted from a recipe by Debra Lynn Dadd on her Sweet Savvy website.


Tanya W.
Tanya W5 years ago


J.L. A.
JL A5 years ago


Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipe.

Heidi Aubrey
Heidi Aubrey5 years ago

Sounds good.

ii q.
g d c5 years ago


Duane B.
.5 years ago

Thank you for sharing.

Michele Wilkinson

Thank you

KARLOLINA G6 years ago

I will save this recipe until spring when the Strawberries are in season. I never buy them in the off-season. I get them locally fresh from the field that I pick. I usually freeze some as well however I ran out of them this year already. Too many treats being made in my kitchen. LOL Thank you.

Jennifer C.
Past Member 6 years ago

Great recipe. Love it. Thanks for sharing.

Robert O.
Robert O7 years ago

These look good. Great with coffee or tea or for a mid- afternoon treat. Thanks.