How to Make Tarts des Alpes: French Alpine Jam Tart

Celebrate the Tour de France with a Traditional French Alpine Dessert

Every July, millions of cycling fans turn their attention to the French Alps as the Tour de France reaches its most demanding mountain stages. This year, Stage 18 finishes in Orcières-Merlette, a picturesque alpine village known today for skiing, hiking, and world-class cycling, but also for generations of rustic mountain cooking.

The 2026 Tour de France began on July 4 in Barcelona, Spain, and concludes on July 26 with its traditional finish on the Champs-Élysées in Paris. As the race enters its final Alpine stages, every climb becomes increasingly important. Riders battle not only for stage victories but also for valuable time in the overall standings.

Why Stage 18 Is One of the Toughest Days of the Tour de France

Stage 18 is one of the race’s defining mountain stages. Riders tackle more than 185 kilometers (115 miles) while climbing nearly 3,900 meters (12,800 feet) before finishing atop Orcières-Merlette. The combination of long ascents, steep gradients, and a summit finish makes it one of the most physically demanding days of the Tour. It often plays a major role in determining the final General Classification.

For spectators, these Alpine stages showcase some of France’s most spectacular landscapes. For riders, they are where months of training, strategy, and determination can make all the difference.

The History Behind Tarte des Alpes

Long before Orcières-Merlette became a famous Tour de France destination, it was a mountain farming community where families relied on the short alpine growing season. Fresh berries, apricots, plums, and other fruits were preserved as jams to enjoy throughout the year.

One of the region’s best-loved desserts is Tarte des Alpes, also known as Champsaur Tart, named after the nearby Champsaur Valley. The recipe celebrates simple pantry staples including butter, flour, eggs, almonds, lemon, and homemade fruit preserves. Together, they create a dessert that is both humble and unforgettable.

Many of France’s most cherished baked goods come from mountain regions like the Alps, where resourceful home bakers transformed local ingredients into recipes that have been passed down for generations.

Bring the Flavors of the French Alps Home

Whether you’re following the Tour de France or simply looking for a beautiful summer dessert, Tarte des Alpes is a wonderful way to experience the flavors of the French Alps. Filled with your favorite fruit jam and baked until golden, this rustic tart proves that some of the most memorable recipes are also the simplest.

From our kitchen to yours, here’s our take on this classic Alpine favorite.

Tarte des Alpes (French Alpine Jam Tart)

Ingredients:

  • 1 3/4 cups pastry flour
  • 1/3 cup almond flour
  • 1/2 cup plus 1 tablespoon unsalted butter, cold and cubed
  • 2/3 cup powdered sugar
  • 1 egg
  • Pinch of salt
  • Zest of 1 lemon
  • 1 1/4 cups fruit jam of your choice (apricot, raspberry, blueberry, or another favorite)

Instructions:

  1. In a large bowl, whisk together the pastry flour, almond flour, powdered sugar, salt, and lemon zest.
  2. Add the cold butter and work it into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add the egg and gently mix until the dough comes together. Avoid overworking it. Wrap the dough and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F.
  5. Roll out the chilled dough and press it into a tart pan, reserving a small portion if you’d like to create a lattice top.
  6. Spread the jam evenly over the pastry.
  7. Add lattice strips over the top if desired, or leave the tart open-faced for a more traditional rustic look.
  8. Bake for 35-40 minutes, or until the crust is lightly golden.
  9. Allow the tart to cool before slicing. Serve on its own or with a spoonful of crème fraîche.

Tips for the Best Tarte des Alpes

  • Homemade jam gives this tart its most authentic flavor, but your favorite high-quality preserve works beautifully too.
  • Apricot, raspberry, blueberry, and plum are among the most traditional fillings found throughout the French Alps.
  • Chilling the dough helps create a tender, buttery crust that holds its shape while baking.
  • This tart tastes just as delicious the next day, making it perfect for picnics, brunches, or afternoon coffee.

Keep Baking with Oryana 

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Recipe adapted from: Chef Romain Avril

Photography by Taria Camerino