Easy Fold-Over Jam Tarts with Simple Spelt Crust

Jam tarts have long been a favorite way to use up leftover scraps of pie crust dough, but these easy fold-over tarts are good enough to make an entire batch. Made with a deliciously simple Sprouted Spelt pie crust (which you’ll also find in our Thanksgiving Pumpkin Pie and Plant-based Pigs in Blankets recipes), these jam tarts are a quick-to-make classic you’ll be proud to serve at any time of year. Switch up your jam choice from one batch to the next—or create a variety to share side-by-side. Whatever you choose, these tarts add a touch of sweetness to any occasion.


2 cups One Degree Organics Sprouted Spelt Flour
1 tsp salt
1/2 cup cold water
1/2 cup olive oil

1 jar of jam, flavor (or flavors!) of your choice (Use a thick jam (we like no sugar added St. Dalfour jams))*


To make crust: Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Mix Sprouted Spelt Flour together with salt in a large bowl. In a separate bowl, whisk together cold water and olive oil. Pour oil and water mixture into flour, and using your fingers combine until dough comes together. Don’t over mix.

To make the tarts: Roll out dough to desired thickness (between 1/8 and 1/4-inch). Cut rolled dough lengthwise into 3 to 3 1/2-inch wide strips then spread with jam of your choice, leaving a 1/2-inch bare strip on one long side, and spreading jam all the way to the edge on the other.

Moisten the bare strip with water using a pastry brush or clean finger, then roll/fold over the strip from the long edge, starting at the side with jam all the way to the edge, and rolling toward the bare strip, rolling/folding one or two times. (The bare strip should become a seam on the bottom of the long, jam-filled roll)

Cut the jam-filled roll into bite-sized pieces, to make roll-over tarts, as seen in the photo. Place roll-over tarts on a cookie sheet lined with parchment paper. Bake for 20-30 minutes, until pastry is crisp, golden and cooked through.


*If your jam is thin or runny out of the jar, reduce in a small saucepan over medium-low heat (stirring often) to thicken jam before using.