Jam Tarts

tartLike many people, I find blackberry picking a nostalgic activity and being able to do it with my own children feels extremely special.

Back in September, once we’d filled our freezer with these beautiful black gems, I started to think about what we could use them for besides putting them on our porridge. As I was already feeling nostalgic, it seemed apt to see if I could make a processed sugar free jam tart and I was thrilled with the results. They’re deliciously sweet without feeling like my teeth are going to drop out and our kids loved them! The tart cases are a bit fiddly so make these when you have time to relax and enjoy some good old fashioned baking!

I can’t wait to hear from you about these so get in touch via Twitter, Facebook, Instagram or comment on the Blog!

Jam Tarts
Makes 12 -18 tarts

100g blackberries
2 tbsp chia seeds
2 tbsp rice syrup or raw honey
185g oats
60g ground almonds
60g coconut oil (gently melted)
2 tbsp raw honey or pure maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla bean seeds (optional)
1/4 tsp salt
2 tbsp water
12-18 blackberries (for finishing)

  1. Whizz the blackberries, chia seeds, 2 tbsp rice syrup or raw honey together with 1 tbsp of the water and set aside to thicken for a couple of hours. If you’d like some further advice on making chia jam, Hannah’s delicious blueberry chia jam recipe can be found here.
  2. Whizz the oats, ground almonds, coconut oil, raw honey or maple syrup, cinnamon, vanilla bean seeds (if using) and salt together in a food processor. Once it has blended together thoroughly and the oats have been ground down into a finer texture, add 1 tbsp water and whizz again. It should now stick together when you squeeze it with your fingers. If it doesn’t add a tiny little bit more water but not too much or the pastry will fall apart after it’s been cooked.
  3. Pre-heat your oven to 170 degrees/gas mark 5. Equally divide the mixture out into your non stick shallow cupcake tin – about 1 tbsp mixture per hole should be ample. You will have mixture leftover that you can make more tarts with.
  4. Once the mixture has been divided, press the mixture firmly into the holes to create your tart cases. This can take a little time the first time you do it so stick the radio on and enjoy the process! It shouldn’t be sticky but if it is, rub a little coconut oil onto your fingers to help.
  5. Very carefully prick each tart with a fork. Bake the tarts for 8-10 minutes until they just starting to colour – you will have to keep an eye on them depending on how fast your oven is.
  6. Add 1 tbsp of chia jam to each tart case. Place one whole blackberry onto the top of each tbsp of jam then bake for a further 5 – 8 minutes. The tarts should be golden round the edge but not burnt so again just keep an eye on them.
  7. Leave to cool slightly then either serve still warm or eat cold – whatever your pleasure!

Enjoy

Helen x

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