Healthy Raspberry Jam Tarts

Tangy raspberry chia seed jam in flaky spelt tart shells. These tarts are made healthier with way less sugar for the jam and using more nutritional flour for the shells.

Perfect to make ahead for parties, I'd say! Make the tart shells and the jam a few days earlier. You can assemble and bake them 1 day earlier even.

They're also freezer friendly. So no worries there.

I'm using my go-to healthy tart shells recipe for this (check out more detailed tips in my post there!). Using the tart shells, you can make my healthy lemon tarts or my healthy fruit tarts, just to name a few. If you're into tarts, then this mix of classic and healthy tarts might interest you. Delicious!

Jump to:

• Ingredients & Substitutions
• How To Make Healthy Jam Tarts
• Tips To Make This Recipe
• How To Serve the & Store
• FAQs
• Watch How To Make It
• 📖 Recipe
• 💬 Comments

Ingredients & Substitutions

Spelt flour - I'm using white spelt flour for this recipe. I love the contrast colour of pale yellow of the tart shells against the dark red from the jam.

SUBSTITUTIONS: Use whole grain spelt flour (the tart shells' colour will be a bit darker) or all-purpose flour.

PRO TIPS: Spelt flour is a great swap for all-purpose flour, so if you're thinking of switching to a better flour with lesser hassles, stock up on spelt flour.

Sweetener - I use erythritol. You can use Stevia or any other dry sweetener that you prefer. Don't use liquid sweetener as it will affect the texture of the dough.

Butter - I use unsalted butter in all my recipes unless I specifically say otherwise. This gives me the option to control the amount of salt I see needed.

PRO TIPS: Infuse flavours and bring your tart shells to another level by adding citrus zest like lemon, orange or lime.

Raspberry - I'm using fresh raspberry. I love the tanginess and the bright red colour, so inviting!

SUBSTITUTIONS: Other berries work great also. Frozen ones also work. See my tips below for this.

Honey - Maple syrup or any other sweetener of choice would work great.

How To Make Healthy Jam Tarts

1. Cook - Cook raspberries in a pot on medium heat until they soften and are broken down. Press with the back of a spoon to help the process.
2. Remove - Remove from the stove.
3. Mix - Add the rest of the ingredients and mix well.
4. Cool - Leave to cool and then chill in an air-tight container in the fridge. Check out my detailed tips on variations and how to store this delicious jam.

1. Butter and sugar - Mix both ingredients well using a spatula.
2. Yolk and vanilla - Add yolk and vanilla and continue mixing.
3. Flour - Add spelt flour and incorporate everything well until you get a dough. Don't over-mix at this stage.
4. Chill - Chill dough for 30 minutes.
5. Shape - Grab some dough and press it into a tart mould. Place in the freezer for 1 hour.
6. Fill - Spoon in the raspberry chia seed jam until ¾ of the tart shells. Bake at 350ºF (175ºC) for 25 minutes.

Tips To Make This Recipe

1. Make the raspberry jam a few days earlier so have fewer tasks to do in one day.
2. Or even better, make the tart shells a few days also, so that all that you need to do in a day is just fill them and bake.

How To Serve the & Store

Serve - I simply love to serve them chilled from the fridge. The jam tarts hold better also.

Store - In an air-tight container, in the fridge for up to 4 days. Freeze them if you want to keep them longer. They last up to 3 months. Thaw in the fridge.

FAQs

Can I use store-bought jam?

Of course! No problem at all.

How long do they last?

4 days in the fridge, in an air-tight container. For longer than that, I'd recommend freezing them. They last up to 3 months.

Watch How To Make It

📖 Recipe