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Jam Tart

This tart is one of the easiest desserts you’ll ever make, providing you are able to make a simple pie crust. Any basic påte brisée recipe will work. For the filling, all you’ll need is a jar of very delicious homemade jam. The one I use is from Heidi’s Organic Raspberry farm – it is sold at the Santa Fe Farmers Market and is amazingly fresh and delicious without being overly sweet.


For the crust:

Combine 1 1/2 cups flour and two sticks of butter in the bowl of your food processor and add ice water (up to 1/3 cup) until dough forms and holds together in a ball. Roll out onto floured work surface until approximately 12 – 15 inches across and 1/4 inch thick. Dough does not have to be perfectly round since you will be folding the sides over the tart before baking and a irregular shape looks great.

Place dough onto a sheet of parchment paper that has been placed onto a cookie sheet and is trimmed to fit its dimensions.

For the filling:

Spread a jar of your favorite (preferably, homemade) jam onto the center of the dough, making sure to leave about 3″ border of dough around the edges. Fold edges over the center where the jam has been spread so that the jam doesn’t leak out while baking.

Using a pastry brush, baste top of crust with an egg wash (one egg, beaten with a fork and combined with a Tablespoon of milk or water).

Place tart in a pre-heated 375º oven and bake for 25-35 minutes, or until crust is golden brown and center is bubbling.

Optional garnish: if you have extra fresh fruit in the frig that needs to be used, such as raspberries or blackberries, sprinkle those over jam before baking.

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