Best 5 Grandma Monettes Cherry Jam Tart Recipes

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

TART CHERRY JAM - COOKED

Steps:

• Follow sure Jell Directions.
• Water Bath Can 15 minutes using regulation jars& new caps.
• Note: put your fingers into the pulp to find any missing seeds before you make jam.
• Follow Sure Jell Instructions for Cooked Jam.
• Please water-bath all Jam for 15 minutes.
• Jam canned this way will be safe& last over 2 years without mold.

CHERRY JAM TART

Steps:

• To make the tart dough: Cream the butter and sugar in the mixer bowl on medium-high speed until light and fluffy. Add the flours and salt to the bowl, and beat on low speed just until the dry ingredients are incorporated and a cohesive dough forms.
• Scrape the dough out of the bowl onto a work surface, and knead a few times, until it comes together in a ball. Divide into two pieces-a larger piece of two-thirds of the dough, and a small piece of a third of the dough. Press both pieces into flat rectangles, and wrap them well in plastic wrap. Refrigerate for 2 hours (or for a day) before rolling; freeze for longer keeping.
• When you are ready to bake the tart, arrange a rack in the center of the oven and heat to 350°. Butter the bottom and sides of the baking pan. In a small bowl, cover the dried cherries with warm water (or rum or liqueur); let them soak and soften.
• Place the larger piece of dough between two sheets of parchment, and roll it out to a rectangle a bit larger than the jelly-roll pan. Peel off the top layer of parchment, and invert the dough so it lies centered in the pan, then peel off the second parchment sheet. Gently press and push the dough into the pan to form a smooth, intact crust, even on the bottom and slightly thicker against the sides of the pan. Scrape off excess dough so the crust is flush with the pan sides, and save all the scraps. (If the crust tears or is too thin in spots, patch with the extra dough.)
• For the tart filling, scrape all the cherry preserves into a bowl; drain the rehydrated cherries and stir them into the preserves. Spread all the filling in the crust, covering the bottom evenly.
• Roll the smaller piece of dough between the parchment sheets to a round or oblong sheet (about as thick as you rolled the larger piece of dough). Peel off the top layer of parchment; to make a decorative top crust you can cut out circles or other shapes with floured cookie cutters or use a pastry wheel to cut diamonds or lattice strips. If you are short on top crust dough gather and reroll all the dough scraps to make more shapes, and lay them all over the tart, in any pattern you like, with the cherry filling peeking through. Sprinkle the sliced almonds evenly over the top of the tart.
• Set the tart in the oven, and bake about 50 minutes, rotating the pan halfway through the baking time, or until the crust is deep golden brown and the filling is bubbling.
• Let the tart cool completely on a wire rack. Cut in pieces of any size, and serve on individual dessert plates, or arrange the pieces on a serving platter for a buffet or picnic. Dust them with confectioners' sugar, or accompany with whipped cream, ice cream, or zabaglione.

GRANDMOTHER'S TART

Steps:

• Preheat oven to 350°F. Blend flour, sugar, lemon peel and salt in processor for 10 seconds. Add butter and process until coarse meal forms. Add yolks and egg and process until moist clumps form. Transfer dough to work surface. Gather dough into ball and knead 1 minute.
• Divide dough into 2 pieces, one slightly larger than the other. Press larger dough piece evenly onto bottom and halfway up sides of 9-inch-diameter tart pan with removable bottom. Spread 1 cup preserves in crust. Cut remaining dough into 12 equal pieces. Roll pieces between hands and work surface into pencil-thin ropes. Arrange 6 ropes over preserves, spacing evenly and pressing ends to seal at crust edge; trim extra dough. Arrange remaining 6 ropes in opposite direction, spacing evenly and forming lattice pattern. Press ends to seal at crust edge; trim extra dough.
• Bake tart until crust is golden brown, piercing with toothpick if bottom crust bubbles, about 50 minutes. Cool tart in pan on rack. Can be prepared 8 hours ahead. Let stand at room temperature.) Remove pan sides. Lightly sift powdered sugar over tart, cut into wedges and serve.

CHERRY JAM TART

Steps:

• In the bowl of a food processor, combine flour, sugar, salt, and zest; pulse 2 or 3 times to mix. Add butter; pulse until mixture resembles coarse meal.
• In a small bowl, beat egg yolks with Vin Santo. With machine running, add to flour mixture; process until dough comes together and pulls away from sides of bowl, 5 to 6 seconds. Turn dough out onto work surface; shape into disc. Cover with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees. In a small bowl, thin the jam with hot water a teaspoon at a time, stirring until smooth; season with a dash of pepper. Mix well. Set aside.
• Remove dough from refrigerator. On a lightly floured work surface, roll out dough to a circle 14 inches in diameter. Fit dough into a 12-inch fluted round tart pan with a removable bottom, pressing gently into sides and bottom. Trip excess pastry by rolling the rolling pin across top. Spread jam mixture over dough.
• Bake until filling is glossy and dough is deeply golden, 25 to 30 minutes. Transfer to a wire rack and cool for several minutes. Serve warm.