Gluten-free Raspberry Jam Shortbread Tart

My youngest always asks for “something with raspberries” so, while happily exploring Instagram and looking at accounts that I started to follow only in recent weeks, I found The Café Sucre Farine. They have a very simple recipe for a shortbread tart, with raspberry jelly filling. It did sound delicious, and quite easy to convert to its gluten-free eversion. The result was a buttery, friable, melt in your mouth tart, that made our family, and especially my son, very happy.


Gluten-free Raspberry Jam Shortbread Tart

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 226 g 226 unsalted butter, softened – 1 cup

  • 200 g 200 granulated sugar – 1 cup

  • 1 teaspoon 1 vanilla extract

  • 1/2 teaspoon 1/2 salt

  • 273 g 273 Simona’s Flour Mix – 1 3/4 cups

  • 84 g 84 almond flour – 3/4 cup

  • 370 g 370 raspberry jam – one 13 oz jar, I used Bon Maman


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the butter and sugar in the bowl of a stand mixer, with a paddle attachment. Beat until creamy. Add vanilla and salt and mix until combined.
  • Add the flours and continue to mix until they are well incorporated. Wrap half of the dough in plastic wrap and freeze.
  • Grease and line a 9 or 10-inch tart pan with removable bottom. Press the remaining half of the dough evenly into the pan to form a bottom crust and one inch edge.
  • Spread the raspberry jam/preserves evenly over the crust. Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
  • Bake until topping is firm, crisp and lightly golden in color, about 30 to 40 minutes. Transfer to a wire rack and let cool to room temperature, then dust lightly with powdered sugar, if desired.
  • Use a sharp knife to cut the tart into wedges. Serve warm (I used the microwave for about 10 seconds for each wedge) with a scoop of vanilla ice cream.

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