Double Crusted Jam Tart Recipes

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FLAKY TART DOUGH



Flaky Tart Dough image

This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for two 9- or 10-inch tart shells

Number Of Ingredients 4

1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

Steps:

  • In a small bowl, mix together salt and water. Keep very cold until ready to use.
  • Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
  • On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

OLD BACHELOR'S JAM AND BLACKBERRY TART



Old Bachelor's Jam and Blackberry Tart image

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

1 disk Cornmeal Pate Brisee
All-purpose flour, for surface
1/2 pint-size jar Old Bachelor's Jam, flavors stirred together (1 cup)
12 ounces blackberries (about 3 cups)
1/2 ounce sliced almonds (1/4 cup), toasted
1/4 to 1/2 cup ice water

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.

MINI JAM TARTS



Mini Jam Tarts image

Use whatever jam you like as the filling for these little tarts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 16

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
2 large egg yolks
1 cup jam, in assorted flavors
1 tablespoon heavy cream

Steps:

  • Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
  • Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
  • Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
  • Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.

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