Delicious, healthy homemade raspberry jam tarts. Made with spelt wholemeal pastry and chia seed jam. Perfect for kids and anyone trying to eat less sugar.
Is it possible to make healthy jam tarts with no refined sugar at all that all three of my kids love? Turns out it is!
These homemade raspberry jam tarts are perfect for lunchboxes, snacks, or even, dare I say it, breakfast.
The raspberry jam is thickened with chia seeds and sweetened with maple syrup.
You could even leave out the maple syrup if you don't mind a slightly tarter taste to your jam and you really do want to cut down on sugar of all kinds.
What is chia jam?
Chia jam is such a revelation. My eldest son, who won't eat fruit at all, was eating this off the spoon!
I got the idea for making chia jam from Nadia's Healthy Kitchen. I've based the jam recipe I use here on her raspberry chia jam recipe.
Chia jam is simply fruit, usually berries, mixed with chia seeds. As the liquid soaks into the chia seeds they thicken, creating a jam-like texture.
Can you use a different type of pastry?
I've made a simple spelt flour pastry here to keep it wholemeal and to get the kids eating something other than white wheat flour.
Feel free to use any kind of shortcrust pastry you want, whether that be gluten free, ready made or even a sweeter shortcrust if cutting down on sugar isn't a priority for you.
How to make healthy homemade raspberry jam tarts:
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Healthy homemade raspberry jam tarts
- 350 g frozen raspberries
- 1 tablespoon lemon juice
- 3 tablespoons maple syrup* or agave syrup
- 4 tablespoon chia seeds
- 225 g wholemeal spelt flour
- 100 g butter or dairy free alternative diced
- 4-5 tablespoon cold water
- Place 350g frozen raspberries and 1 tablespoon lemon juice in a small saucepan and heat through until the raspberries start to cook. Bash them gently with the back of a wooden spoon so that they start to break down and become sauce-like.
- Remove from the heat and stir in 3 tablespoon maple syrup or honey and 4 tablespoon chia seeds.
- Leave to cool, then transfer to a container and put in the fridge to set for an hour or two.
- To make the pastry rub 100g cold butter into 225g spelt flour with your finger tips, or in a food processor, until you have a breadcrumb-like consistency. Gradually add the water, a tablespoon at a time and mix until you have a firm dough. Wrap in cling film and chill for 30 minutes.
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Grease a small bun tin (one that you use for fairy cakes or mince pies is perfect).
- Lightly flour your work surface and roll the pastry out to a thickness of around 5mm. Cut out 12 rounds and press them into the bun tin. Lightly prick each one with a fork. You will probably have a bit of pastry left over. You could either make extra tarts, make some lids for your tarts or freeze it for next time. Little heart shaped lids would make these a perfect healthy treat for Valentine's Day.
- Fill each pastry case with your raspberry jam and bake in the oven for 15-18 minutes until the pastry is cooked through.
- Allow to cool in the tin for 10 minutes before removing and allowing to cool completely on a wire rack.
- Adding maple syrup is optional. Without it your jam will have a tarter taste.
- Nutritional information is approximate and is intended as a guide only.