Gooseberry Jam Tartlettes with Blanched Almond Flour Crust

Shady Acres’ Organic Jam Tartlettes with Blanched Almond Flour Crustphoto (3)

1 Jar of Shady Acres Organic Gooseberry Currant Jam (or flavor of choice) – you will use about 1/4 of the jar depending on your preference!
Blanched Almond Flour Tart Crust
1 1/2 Cup Blanched Almond Flour*
1/2 Cup Unsweetened Shredded Coconut
2 Tablespoons Coconut Oil
2 Tablespoons Honey or Maple Syrup
Pinch of Sea Salt

Preheat oven to 350 degrees.

Blanched Almond Flour: Add almonds to a pot of boiling water for 1 minute. Strain and rinse under cold water. Peel the skin of the almonds. In a food processor or coffee grinder, pulse the almonds into a fine powder – use quick pulses to avoid turning to a paste or butter.

photo (1)                  photo (2)

Mix the flour, coconut and salt in a bowl or food processor. Melt the coconut oil and honey/maple syrup together and add to bowl/ food processor. Mix until coarse. Mold into tart crusts (size to preference) and push a small hole in the center (to add jam when baked). Bake for 12-16 minutes until golden. I left mine in a minute or two too long so I would recommend sticking closer to 11-12 minutes if you like a lighter crust.  Allow to cool and add a scoop of the jam in the center. Enjoy!


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