Not eating those speciality preserves? Make them into a jam tart!
Situation #1: You have last-minute guests and want to whip up a quick dessert with what you have on hand.
Situation #2: You’ve accumulated a collection of fancy jams. Perhaps they arrived in your kitchen as gifts and good intentions at farmers markets, but you find that you never use them.
Enter The Jam Tart. Basically, you make an easy crust, dump in a jar of jam and you have a pie! I’ve also used this recipe with fancy bottled peaches. The result is something like shortbread with built-in jam.
Thank you to the Washington Post’s food section for inspiring this great “use it up” recipe!
Here’s a link to the original recipe.
And here are the ways I’ve simplified it:
*I skip the almonds, because I’m usually making this in a hurry and it’s still good without them
*Mine always turns out a bit rugged looking, not quite as pretty as the one on The Post’s website. I am OK with that. *I use a little less sugar *if you’re in a hurry, skip chilling the dough in the fridge *I use the whole egg instead of just the yolk so I’m not stuck trying to figure out what to do with a single white.
The tart pictured above was made with sweet tomato jam and garnished with basil leaves.