Many Jams Tart


Two posts in one day! This is my firstday with a blog and it looks decidedly bare, so I am trying to quickly fix this. This jam tart was inspired by David Lebovitz’ Easy Marmalade Tart solely because of the word ‘easy’ in the title. I seem to have a problem where once I read a cookbook that I really like, and I mean REALLY like, I set myself the challenge of baking every. Single. Thing. This tart is very adaptable depending on what flavour you’re going for. I needed to use up leftover fig jam, plum jam, strawberry jam, and even a little bit of blueberry jam.  
 Instead of tasting like a jammy, sweet beast the tart was actually very lovely. I changed the pastry recipe quite a bit, reducing the sugar, leaving out the polenta because I didn’t have any, and adding some lime zest to counteract the very sweet jam. I also ended up increasing the amount of jam by about three times…Admittedly I used a much larger pie tin than suggested but even a 23cm pan would be spread pretty thinly…

 Jam Tart: (Adapted from David Lebovitz’ Ready for Dessert)


280g plain flour

2 tsp baking powder

130g salted butter, at room temperature

70g sugar

1 large egg and 1 large egg yolk

1-2 large jars of strawberry, plum, fig or raspberry jam (or any really)


Whisk together flours with salt and baking powder. In a stand mixer, beat together the butter and sugar until smooth. Add the eggs and beat until combined. Whilst the mixer is still running, slowly pour in the flour mixture just until the dough comes together. 

Roll about 1/3 of the dough into a 5cm log, wrap in cling film and refrigerate. Put the rest of the dough into a 23cm tart tin and, using your hands, press evenly into the base and up the sides of the rim about half way. 
Preheat the oven to 190 C (375 F). Spread your jam evenly inside your pie shell. Take out your rolled log of extra dough and cut into half centimetre disks. Overlap the discs across the top of your pie in any delightful way you wish to. Sprinkle over extra sugar if desired and bake your tart for 25 minutes, until the crust is golden and the jam bubbling and thick. Allow the tart to cool completely before removing it from its tin. Serve with ice cream, cream, and/or custard.

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