Jam Tarts

Rosemary and I made jam tarts. This was her Christmas gift for her Dad and for Jacob.

Tart and Pie Dough
from "The Art of Simple Food" by Alice Waters
1/2 cup ice-cold water
2 cups all-purpose unbleached flour (I used 1 cup whole wheat pastry flour and 1 cup unbleached flour)
1/2 teaspoon salt (omit if butter is salted)
12 Tablespoons (1 1/2 sticks) cold butter, cut into small cubes
Cut or work the butter into the flour with a pastry blender or your fingers until well blended. Add about 2/3 water and mix well, adding water as needed until the dough forms clumps. Divide into 2 balls, flatten and wrap in plastic wrap (or I use zipper bags that I wash and re-use). Refrigerate for at least 1 hour, or freeze (allowing them to defrost an hour or more before you want to make your tarts.)


Usually, I make a 4x batch and freeze some for future use.

Homemade Jam: we used raspberry jam and marionberry jam made from berries we grow in our back yard. I like the low-sugar jam made with Pomona's pectin.

Making the big tart in a cast iron pan

Butter the pan well.

Roll out the tart dough and cut to size around a plate.

Lay out the dough in the pan and add jam, then fold the edges inward.

Put in the oven, preheated to 375, for 20-30 minutes until edges are browned and jam is bubbly.

Making the little "poptarts"
Roll out the tart dough and cut to size around a plate.
Fold the circle in half, open, and cut into two half-circles.
Spread jam on 1/2 of each 1/2 circle, leaving about 1/2 inch around the edges.
Fold over the tart dough and press the edges together with the tines of a fork.
Place in the 375 degree oven, on a baking stone if possible, for 20-30 minutes or until nicely browned.

Remove and let cool before frosting.

 Rosie and I have made little jam tarts in a mini-muffin pan as well.

Roll out dough and cut with a biscuit cutter. Press circles into the mini muffin cups and add a spoon of jam. Once I added little chevre before adding apple butter. Bake at 375 until the crusts are lightly browning and jam is bubbly. Remove tarts from the pan promptly as cooled jam makes a great glue.

Recipe inspiration from:
 Put Up With Me Blog

This one is for my canning friends at MacCanners... a great way to use the abundance of summer jam we made together!

Do you have any more suggestions for ways to enjoy jam above and beyond the traditional PB and J sandwich? Kick off my blog with some comments!