Paleo or not, sometimes you just need a little something sweet — and if you’re paleo, grabbing my favorite sweet thing, a handful of chocolate chips, isn’t usually possible. Chocolate is paleo, but it can be hard to deal with because of the added milk, soy, and sugar in many brands.
I’ve had this dessert percolating in my head for a long time. Smitten Kitchen’s version of the Easy Jam Tart has consistently been one of my favorite fancy non-chocolate desserts, perfect for serving to parents, friends, future in-laws, whoever. But it’s not gluten-free, it contains a good amount of sugar, and the combination of cornmeal and flour gives the tart a distinct texture that’s hard to mimic.
The crust was the hardest. I played with a combination of coconut flour and almond meal and managed to get something close, though not perfect. It’s a little softer than Deb’s version, but delicious and not at all dry like some tart crusts can be.
What makes this tart special, though, is the rhubarb-strawberry jam filling. Kate at Cookie and Kate modified the berry chia jam recipe from Oh She Glows to make a rhubarb jam, and I simply added a few strawberries back in the mix to pump up the sweetness factor and add a little more flavor dimension. As a result, I was able to dial back the honey.
I highly recommend setting aside at least half the dough for the topping. The dough will be sticky, and you’ll need to be very careful with how evenly you spread it in the pan — I piled it in the middle of the pan and gently pressed outward with the backs of my fingers. Don’t worry if it seems a tiny bit thin! It will rise as it bakes.
I found that 1 1/2 cups was about perfect for the filling, so you will have a little leftover if you take my recommendation. I highly recommend eating it stirred into oatmeal or breakfast quinoa if you’re not Paleo. If you are, make some of my almond flour bread and spread it on there! Yum.
Also, in case you were wondering, there is no shame in eating this for breakfast. Or lunch. Or dinner, really.
- 1 lb rhubarb, trimmed and sliced into 1/4 inch chunks
- 6 strawberries, frozen
- 2 Tbsp honey
- 2 Tbsp chia seeds
- 1 Tbsp lemon juice
- 2 cups plus 2 Tbsp almond flour
- 2 Tbsp coconut flour
- 2 tsp baking powder
- 9 Tbsp coconut oil
- 1/4 cup honey
- 2 eggs
- 1/4 tsp almond extract
- Place rhubarb, strawberries, honey and chia seeds in a small saucepan. Bring to a simmer over medium-high heat. Lower heat to medium-low, and cook for about 35 minutes or until the rhubarb falls apart and there are no large chunks. Remove from heat; stir in lemon juice.
- Blend coconut oil, honey and eggs in a food processor until well blended. Pulse in almond flour, coconut flour and baking powder until well combined. Stir in almond extract,
- Take half of the resulting dough and roll it into a cylinder, then wrap with plastic wrap and freeze for 30 minutes or until firm. Take remaining half and press into a 9-inch springform pan, pressing 3/4 of an inch up the side of the pan. Freeze for 30 minutes or until firm.
- Preheat oven to 350 degrees. Take crust out of freezer. Fill with 1 1/2 cups of the jam, which will be almost all of it. Spread evenly over the crust. Take cylinder of dough and slice into little coins with a very sharp paring knife. Place coins over filling in concentric circles.
- Bake for about 25 minutes or until golden brown. Let cool; serve.
- You can, of course, use 1 1/2 cups of any type of jam! It works especially well with raspberry or blueberry.