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Healthy, No-Bake Cranberry Jam Tarts

Healthy, No-Bake Cranberry Jam Tarts

It’s only just occurred to me that many of you are probably not familiar with jam tarts. They’re very traditional in Britain and I have memories of them as a regular childhood treat, especially at birthday tea parties!

Usually a shortcrust pastry topped with a dab of jam and then baked, I always enjoyed them, especially when filled with my favourite- raspberry jam. You had to be patient and leave them to cool though as the jam would turn molten hot in the oven and you’d burn your tongue if you rushed to dig in!

Even if you’ve never tasted them I’m sure many of you have read Alice in Wonderland and might remember the scene with the Queen of Hearts and her jam tarts?

“The Queen of Hearts, she made some tarts all on a summer’s day;

The Knave of Hearts he stole the tarts and took them clean away.

The King of Hearts called for the tarts and beat the Knave full sore

The Knave of Hearts brought back the tarts and vowed he’d steal no more! “

Healthy, No-Bake Cranberry Jam Tarts

My version is a little different to the norm. I went for a variation on my usual nut and date no-bake tart crust instead of the pastry, adding in some oats to cut the richness a tad. With the crust already being sweet I didn’t want a super sweet filling so tangy cranberries were the perfect choice for my quick “jam”. Lightly sweetened with coconut sugar, maple syrup and orange juice it worked wonderfully in these.

I recommend making a double batch of jam as it’s fabulous with plenty of other things: the perfect accompaniment to your Christmas meal, a lovely topper for pancakes or ice cream, swirled into non-dairy yogurt, and I recently discovered that cranberry and hummus are rather a delicious duo too.

Healthy, No-Bake Cranberry Jam Tarts

Healthy, No-Bake Cranberry Jam Tarts:

1C Almonds
1/2C Rolled Oats (not quick-cooking)
3/4C Soft Dates
Pinch of Salt

Quick Cranberry Jam:

1 1/2C Fresh OR Frozen Cranberries
2T Maple Syrup
2T Coconut Sugar
1/4C Orange Juice
1/2C (approx) Water
Zest of half an orange
1/2t Vanilla Extract

Using a food processor, blitz the almonds and oats together to form a fairly fine flour. Add the salt and the dates and process until you have a thick mixture which holds together when pinched between finger and thumb. You may need to add a couple of extra dates if it’s too crumbly.

Divide mixture between the 12 holes of a shallow cake/tartlet tin and press firmly in the base and up the sides to form 12 neat tart shells.

Refrigerate or freeze until ready to fill.

For the jam, place all ingredients except vanilla in a medium saucepan and bring to a simmer. Allow to simmer gently for 10-15 minutes, stirring, until the cranberries have all popped and the jam has thickened up. Pour into a jar and refrigerate until cool. (I left mine chunky but blend with an immersion blender if you prefer yours smooth)

Runn a knife around the edges of the tart shells to loosen them and pop them out of the tin. Fill each with a couple of teaspoons of the jam.

Serve at room temperature

Makes 12

I’m submitting this recipe to the weekly link-up, Wellness Weekends.

Healthy, No-Bake Cranberry Jam Tarts

Anything red and sparkly speaks Christmas to me at the moment so I think these pretty little tarts would be a nice bite-size dessert passed round with Christmas drinks or to accompany your cup of tea on those relaxed afternoons over Christmas.

So tell me, have you had a jam tart before?!

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December 15, 2013 —

← Healthy Christmas Cookies 2013 Gingerbread Cake with Lemon Cashew Cream →

Comments

  1. Laura says

    December 15, 2013 at 5:41 pm

    I’ve never had them - but they look delicious!

    • coconutandberries says

      December 16, 2013 at 6:50 pm

      I hope you get to try them, and the traditional type some day too!

  2. Tiffany says

    December 15, 2013 at 5:56 pm

    Wow, these look terrific!!! I am making these as soon as possible. By the way, you mentioned using coconut sugar in the jam but I don’t see it in the ingredient list.

    • coconutandberries says

      December 15, 2013 at 6:01 pm

      Thanks so much for catching that Tiffany! It should be 2T coconut sugar. I’ll update that now :)

  3. matchamochimoo says

    December 15, 2013 at 8:09 pm

    It looks great for Christmas time snack. Thanks!

    • coconutandberries says

      December 16, 2013 at 9:59 pm

      Thank you. I’m not a fan of Christmas cake which is probably more traditional for afternoon tea around Christmas time so I’d go for these instead :)

  4. Including Cake (@IncludingCake) says

    December 15, 2013 at 8:35 pm

    Have i had a jam tart?…hell yeah!! not for a while though. Loving the inventive crust too. I need to get into cranberry mode… i can’t believe we’re mid way through December and i haven’t yet used cranberries- what’s going on! 😉

    • coconutandberries says

      December 16, 2013 at 9:58 pm

      Hehe. I probably will have to make a more traditional jam tart at some stage too!
      I always forget about the seasonal foods until it’s too late but you’ve got plenty of time for cranbs :)

  5. Deena Kakaya says

    December 15, 2013 at 10:29 pm

    What a lovely and clever idea x

    • coconutandberries says

      December 16, 2013 at 9:57 pm

      Thank you Deena!

  6. kayseartsandhealth says

    December 15, 2013 at 10:40 pm

    These look absolutely fabulous!!

    • coconutandberries says

      December 16, 2013 at 9:35 pm

      Thanks so much! :)

  7. Vicky says

    December 15, 2013 at 11:15 pm

    It’s a long time since I had a jam tart and these are so innovative Emma - yum!

    • coconutandberries says

      December 16, 2013 at 9:35 pm

      Thanks Vicky. They were fun to make…and eat!

  8. Herbivore Triathlete says

    December 16, 2013 at 12:04 am

    I’ve been drooling over these beauties ever since your first post on Instagram! I don’t think I’ve ever had jam tarts, but the jam alone looks stellar! I would eat that with a spoon I’m pretty sure. Did you swirl it into the hummus? Or just eat them together somehow?

    • coconutandberries says

      December 16, 2013 at 9:29 pm

      Thanks Anna! I hope you get to try jam tarts some time- both the traditional type and mine 😉
      I just spread a little on top of hummmus on some toast and then dipped carrot sticks in both- yum!

  9. sophiazerg says

    December 16, 2013 at 12:20 am

    These are so beautiful! I’m thinking the jam would make a great addition for my Christmas basket - how long does it keep?
    Sophia

    • coconutandberries says

      December 16, 2013 at 9:27 pm

      I’m afraid I’m not sure Sophia as I used all mine up pretty quickly! I imagine at least a couple of weeks in the fridge though :)

  10. janet @ the taste space says

    December 16, 2013 at 12:46 am

    Emma, have I ever mentioned how I feel like we are kindred kitchen souls? I want these in my belly pronto! You make the best things! Yum!

    • coconutandberries says

      December 16, 2013 at 9:26 pm

      hehe, thanks Janet. I’m sure you already know I feel the same way about everything you post!
      Maybe some day we’ll get to meet and have some kitchen fun together 😉

  11. Kari @ bite-sized thoughts says

    December 16, 2013 at 4:42 am

    These are gorgeous! I love jam tarts but will confess to finding the traditional sort too sweet - these would suit me perfectly :)

    • coconutandberries says

      December 16, 2013 at 9:24 pm

      Thanks Kari :) I haven’t had a traditional jam tart for years but think I’d be the same as you and find them too sweet for my current tastes.

  12. veganmiam.com says

    December 16, 2013 at 3:25 pm

    These cranberry jam tarts look lusciously tasty and I love Alice in Wonderland and I remembered the scene with the Queen of Hearts and her jam tarts, what a cute story! Now I would love to try your healthy no-bake crusts with some exotic jams 😉 I saw hot pepper & mint jelly at Galeries Lafayette today and sooooo many jam flavors to choose from! The holiday shopping here in paris is crazy!

    • coconutandberries says

      December 16, 2013 at 9:20 pm

      I’d completely forgotten you were in Paris! Hope you’re having a wonderful time! It’s such a wonderful city with so much to see and do…and eat 😉
      I think you already know I lived there for 6 months last year and had an amazing experience.

  13. Maggie Muggins says

    December 16, 2013 at 5:31 pm

    Mmm, I love jam tarts, although it’s been along time since I’ve had one. These look fantastic, I love that you used cranberries for a festive spin.

    • coconutandberries says

      December 16, 2013 at 6:53 pm

      Thank you! I haven’t had an authentic jam tart for years but these hit the spot for me even if they’re a little different.

  14. Joanne says

    December 17, 2013 at 12:35 pm

    These are really the perfect bite-sized healthy Christmas treat!! I don’t think I’ve ever had a jam tart, tragically, but there’s a first for everything!

    • coconutandberries says

      December 18, 2013 at 9:04 pm

      That is tragic! I do love the traditional kind but my healthier version were a hit too :)

  15. The Vegan Cookie Fairy says

    December 18, 2013 at 10:15 am

    Hm, looks lovely :) The Alice poem made me think of the Irish song ‘Raglan Road’, it also has a line about the Queen of Hearts making tarts. I love that rhyme!

    • coconutandberries says

      December 18, 2013 at 9:35 pm

      I just listened to the Dubliners singing it- beautiful! I love Irish music :)

  16. Joyce Stadt says

    December 18, 2013 at 8:12 pm

    Oh, I love new ideas for cranberries, and these look delightful! We have been enjoying frequent batches of cranberry salsa that is such a fresh change of pace ….

    • coconutandberries says

      December 18, 2013 at 9:36 pm

      That does sound like a fun idea. Cranberries are a new discovery of mine this year-I’d only had them in cranberry sauce before. You might want to check out my Chocolate Pumpkin Cranberry Muffins too :)

  17. Penny Parsnip says

    December 18, 2013 at 8:49 pm

    I’m totally going to make these with my leftover Thanksgiving cranberry sauce. Do you suppose I could use muffin tins?
    And if they’re a hit…well, let’s just say jam tarts will be my new go-to quick dessert. I always have jars and jars of homemade jam from my mom.

    • coconutandberries says

      December 18, 2013 at 9:38 pm

      Perfect! These would be yummy with any jam filling. As for the muffin tin, I’d guess the muffin tins are deeper so they might be a little hard to get out? If you freeze the tart shells in the tin they might be easier to get out intact. Let me know if you try them!

  18. BitoftheGoodStuff Ⓥ (@GoodStuffSharon) says

    December 18, 2013 at 10:43 pm

    My boys are huge fans of jam tarts, but your no-bake version are definitely MY kind of tart 😉 They look so beautiful too! Stunning pic of the cranberries ♥

    • coconutandberries says

      December 20, 2013 at 11:51 am

      Hehe, these are more my sort of tart too :) I haven’t had the more traditional type for years and imagine they’d be too sweet for my tastebuds now.

  19. sonja@vesenmork says

    December 19, 2013 at 11:17 am

    I googeled jam tarts to see if I ever had them in traditional form. I don’t think so, but yours look so much better anyway, so I’ll happily stick to those

    • coconutandberries says

      December 20, 2013 at 11:52 am

      I’m not sure you’d be so into the traditional type 😉 Mine are much better anyway! Hehe.

  20. Jen @ Virtually Vegan Mama says

    December 20, 2013 at 10:58 am

    These are so pretty…I love small-bite anything and I’m you can’t beat a date nut crust and berry combo…they work so well together!

    Jen

    • coconutandberries says

      December 20, 2013 at 11:54 am

      Date and nut crusts were definitely a life-changing discovery for me! Thanks for your lovely compliments on the tarts.

  21. Johanna GGG says

    December 20, 2013 at 11:53 pm

    these are gorgeous - we had jam tarts occasionally with leftover pastry when I was little - but it was when I met E that there were a lot of jam tarts in my life - he loved buying them from greggs for some time but doesn’t eat them much these days - not unless I have some leftover scraps of pastry. I would love these cranberry fillings too but sadly it is hard to find cranberries in Australia. I do love the no bake version though for an Aussie christmas

    • coconutandberries says

      December 21, 2013 at 10:19 am

      We always had them when there was leftover pastry too. Or jam twists.
      A shame it’s hard to find cranberries in Australia, but I’m sure these would be yummy with another fruit filling, just as long as it’s not too sweet.

  22. Christine says

    December 22, 2013 at 12:45 am

    I made these and they were absolutely delicious! I substituted walnuts in the crust as I’m allergic to almonds.. so they were quite soft at room temp but I may have just processed them too long. I enjoyed the leftovers for a couple breakfasts with a raw maple coconut cream (wow), and I’m going to make them again tomorrow but try brazil nuts or pecans next. Thank you for a beautiful and delicious recipe!

    • coconutandberries says

      December 22, 2013 at 11:19 pm

      I’m thrilled you enjoyed them Christine! Thanks so much for letting me know. I bet they were absolutely wonderful with that coconut cream 😀 Send me a picture and I’ll share on facebook.

  23. Erin says

    January 6, 2014 at 2:16 am

    These tarts are gorgeous! Thanks for linking up to 5-Ingredient Mondays. I’m featuring your recipe this week and I’ve also made some slight changes to the link-up party so I hope you drop by this week and link-up again :)

  24. Adrienne @ Whole New Mom says

    January 6, 2014 at 2:31 am

    Just pinned - LOVE these.

    • Adrienne @ Whole New Mom says

      January 6, 2014 at 2:31 am

      oops - sorry to comment several times. I thought the first one didn’t go through.

    • coconutandberries says

      January 6, 2014 at 2:16 pm

      Thanks Adrienne :) I’m sure they could be made with an ACD-friendly crust. I love that they’re just a couple of bites!

  25. Sara says

    November 22, 2015 at 3:04 pm

    These look beautiful! For the jam, it mentions to add all ingredients except the vanilla to a saucepan. At what point do you add the vanilla to the mix? I did not see this, but may have missed it. Thanks!!

    • Coconut and Berries says

      December 30, 2015 at 10:49 pm

      Hi Sara, sorry for the confusion. I always add vanilla after removing from the heat as I find cooking can take away the flavour (as the alcohol cooks off so does the vanilla flavour).

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I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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