OLD BACHELOR'S JAM AND BLACKBERRY TART
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
- Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.
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Younis Jan
jan@yahoo.comI love how versatile this recipe is. You can use any type of jam or berries that you like.
Lucas Bennett
bennett_l@hotmail.comThis is a great recipe for a quick and easy dessert. The tart is always a crowd-pleaser.
Cephas Kintu
c_kintu@gmail.comI made this tart for a potluck and it was a big hit! Everyone loved the unique flavor.
I AM APOURBO
a_i74@yahoo.comThis tart is a great way to use up leftover jam. I used raspberry jam and it was delicious!
Malik Papu
p-malik98@hotmail.comI had some trouble getting the crust to roll out properly, but the tart still tasted great.
MD.mustakim Mia
m-m@gmail.comThe tart was a bit too sweet for my taste, but it was still enjoyable.
duluz hamudulu
hamudulu@yahoo.comI love the simplicity of this recipe. It's a great way to use up fresh blackberries.
Abush Mekuria
ma51@yahoo.comThis was my first time making a tart, and it turned out great! The instructions were easy to follow and the tart was delicious.
Tamara Mory
tamara75@gmail.comI made this tart for a party and it was a huge hit! Everyone loved the sweet and tangy filling.
DRAFI
drafi@aol.comThis tart was a delightful treat! The combination of jam and blackberries was perfect, and the crust was flaky and golden brown. I highly recommend this recipe.