Blackberry Jam Tart

Sometimes it takes nothing more then a photograph for me to be drawn to a recipe. This Jam Tart is well…gorgeous! I can not take the credit for the idea as it is borrowed from another blogger who I will link to. I think it is just beautiful and modern, and I wanted to make it the minute we locked eyes.


Now things of beauty do not always delight the senses once you take a bite, but this sure will. It is just simple and wonderful…just like my weekend. Nice segway huh. I am relaxing right now on my couch watching the Real Housewives of New Jersey with no sound as I type this post out. Indy is down for a nap, although the neighbors are trying their hardest to wake her early. I have a nice little picnic planned for this afternoon that will include roasted chicken and a lemon lime mousse for dessert. Hope everybody has enjoyed their weekend.

This recipe and idea for modern tart top is delightfully borrowed from :

http://mykugelhopf.ch/2009/02/love-jam-then-youll-love-this-tart/

INGREDIENTS FOR JAM TART

9 tbs of unsalted butter, softened
1/2 cup of sugar
1 egg
1 egg yolk
1 1/2 of cups flour
1/2 cup of cornmeal
1/2 tsp sea salt
2 tsp baking powder
1 3/4 cups black berry jam
3-4 tbs of turbinado raw cane sugar, for dusting top

DIRECTIONS

In a large bowl, beat the butter and sugar together, mix in the egg and extra yolk. In a separate bowl, whisk together the flour, cornmeal, salt and baking powder. Now you can add your dry ingredients into the wet, combine until dough forms. Wrap dough in plastic and refrigerate for 1 hour. I left mine overnight.
When you are ready; take 2/3 of your now room temperature dough (because you took it out of the fridge about 15 minutes ago) and press it into your pan like so..



Little more muscle to get to here…



Take your jam and whisk it in a bowl, just to loosen it up. Now place it into your tart..



Now you need to roll out your remaining dough and press out little cirlces with shot glasses and medicine bottles. Make enough to almost cover the top and sprinkle it with the raw cane sugar, the result…



Bake this tart at 350 for about 25 minutes. Once baked remove from the oven and let the jam set up for at least 2 hours.

And what beautiful little dessert doesn’t enjoy a little photo shoot before it meets it’s end?



A little more please



Blackberry