Recipe: Strawberry Jam Crumble Tart

Slice of Jam Crumble Tart on eatlivetravelwrite.comThis post is produced in partnership with Bonne Maman Canada.

Have you checked out the new “Intense” lines of spreads from Bonne Maman? I’ve been enjoying them in France for a while now and FINALLY they are available in Canada! With more fruit and less sugar (38% less) than the regular line of jams, these look and taste more like homemade jam (they are a little looser than you might be used to). With four flavours available in Canada (for now, check out the entire range available in France here) – Wild Blueberry, Apricot, Raspberry and Strawberry – there’s something for everyone’s morning toast!

I’ve been working with the spreads on and off for a few months now and particularly enjoy baking with them. It is a great jam for my mini jam tarts) because it spreads nicely without overflowing when it bakes, creating perfect looking little tarts! Also perfect in these Lunettes à la Confiture

Today, I’m presenting a riff on those mini jam tarts… A Jam Crumble Tart! Basically a sweet shortcrust dough topped with jam and then topped with crumble topping. Three of my favourite things right there!

This comes together fairly easily (and stay tuned for the mini version of the recipe later this week! – of COURSE I had to minify it with my Petits Chefs!) and really does look and taste like you’ve spent hours in the kitchen (don’t tell anyone you haven’t!).

Step 1:

Jam and crumble ready to make Jam Crumble Tart on eatlivetravelwrite.comStep 2:

Bonne Maman Intense Jam Crumble Tart on eatlivetravelwrite.comStep 3:

Jam Crumble Tart on eatlivetravelwrite.comThen bake!

Baked Jam Crumble Tart on

Yield: serves 6-8

Strawberry Jam Crumble Tart

Jam Crumble Tart on

Love jam tarts? Love crumble? This is the dessert for you!

Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes


For the pastry:

  • 1 1/2 cups (225 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (115 g) cold salted butter, cut into small cubes
  • 1 large egg, lightly beaten
  • 1 tablespoon heavy cream (35%)

For the crumble:

  • 1/4 cup (40 g) large flake oats
  • 1/4 cup (38 g) all-purpose flour
  • 1/4 cup (40 g) dark brown sugar
  • 1/4 cup (30 g) sliced almonds
  • 4 tablespoons (58 g/ 1/2 stick) salted butter, melted then slightly cooled

To assemble

  • a heaping 1/2 cup (125 mL) Bonne Maman Intense jam, any flavour


Make the pastry shell:

  1. Lightly grease a 10-inch (25cm) pie tin (one with a removable bottom works best here).
  2. Place the flour, sugar and butter in the bowl of a food processor fitted with a metal blade. Pulse a few times to break up the butter into smaller pieces.
  3. Add the egg and pulse a few more times until the mixture starts to clump in places.
  4. Add the cream and pulse a few more times until the mixture starts to come together.
  5. Place the pastry on a surface generously dusted with flour and bring it together in your hands into a ball. Add flour a little bit at a time until the dough is dry enough to roll out.
  6. Roll the pastry out until it's about 12 inches (30cm) in diameter then carefully transfer it (roll it over the rolling pin then lay it gently onto the pie tin, pressing gently into the corners but not pulling or stretching the dough). There will be pastry hanging over the edge and that's fine.
  7. Place the shell in the freezer (ragged edges and all) and chill for 30 minutes.
  8. Pre-heat the oven to 375˚F.

Make the crumble:

  1. Add all ingredients in a small bowl and mix to combine. You will have some clumped parts and that's fine. Set aside in the fridge until you need it.

Assemble and bake:

  1. Set the chilled pastry shell on a baking tray and trim the edges (roll a rolling pin over the top of the tin to neatly trim).
  2. Spread the jam over the bottom of the pastry shell using an offset spatula.
  3. Sprinkly the crumble evenly over the top of the jam.
  4. Bake for 35 minutes until the crumble is golden, the jam is bubbling and the pastry is golden brown.
  5. Remove from the oven and place the tart (still in the pie tin) on a wire cooling rack.
  6. Once it's cool enough to handle, remove the tart from the tin (leaving the bottom where it is) and cool completely before removing the bottom of the tin from underneath and serving.
  7. Sprinkle with a little icing sugar to serve (optional).

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    Icing sugar sprinkled Jam Crumble Tart on eatlivetravelwrite.comServe with a little icing sugar if you like (though it is pretty enough without!)

    Piece of Jam Crumble Tart on

    And hey, if this recipe is not sweet enough for you, I’ve got some even sweeter news!

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    I’m thrilled to announce that thanks to Bonne Maman, I’ll be appearing at Canada’s Baking and Sweets Show on October 19th and 20th!

    I’ll be demonstrating two easy recipes from In the French kitchen with kids and sharing tips and tricks for getting kids in the kitchen. Samples of the dishes will be offered after the presentations and copies of the book (which I will be happy to personalize) will also be available for purchase as well. AND there will be special Bonne Maman samples too!

    Come see me on the main stage at 11:15am on Saturday October 19th and 2:15pm on Sunday October 20th. 


    Disclosure: This post is produced in partnership with Bonne Maman Canada. I am being compensated for recipe development and culinary demonstrations and Bonne Maman is making it possible for me to appear at Canada’s Baking and Sweets Show on October 19 and 20th 2019.


    Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!



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    2 thoughts on “Recipe: Strawberry Jam Crumble Tart”

    1. Okay this was a simple WINNER.

      Absolutely loved it – but I was a fan of these “intense” jams before anyway.

      Nice sweet crumble, but not too sweet. Deeelish.


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