So, when asked if I would like to try a jar of jam that uses locally sourced (within 12 miles of their kitchen) organic fruit from Department of Sweet Diversions, I couldn't resist. Seriously, I may have even tried. That go me exactly nowhere. With flavors like Strawberry Grand Marnier Liqueur Jam, Pear Vanilla Bean Chestnut Honey Jam, and Orange Dark French Chocolate Jam - can you really blame me?
The flavor that I tried was Strawberry Balsamic Vinegar Black Peppercorn, and I used it in one of my favorite ways to showcase the flavor of a good jam - in a simple jam tart. Normally I make one large one jam tart, but instead I pulled out my smaller tart tins and made some minis.
I'm itching to try the Pear Vanilla Bean Chestnut Honey Jam once it's back in stock!
Strawberry Balsamic Vinegar Black Peppercorn Jam Tarts
Whip up these mini jam-filled tarts using your favorite flavor of jam. Switch up the jam for a different tart every time.
Prep Time: 20 minutes (active) + 60 minutes (inactive)
Cook Time: 25 minutes
Ingredients (2 small tarts (4.5 inches each)
- 2 cup flour
- 1/4 cup superfine sugar
- 1 teaspoon salt
- 8 tablespoons cold butter, diced
- 1 egg
- 1 egg yolk
- 1 tablespoon vodka or white wine
- 3 ounces Department of Sweet Diversions Strawberry Balsamic Vinegar Black Peppercorn jam (or your favorite)
Instructionsfor the pastry:
Mix the flour, sugar and salt together in a large bowl. Add the butter and work it in with a pastry blender or your finger tips until mixture resembles wet sand. Lightly beat the egg and yolk together. Add the eggs and vodka (or wine) to the dough until it just holds together. Be careful not to overwork or dough will be tough. Wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 375° F.
Roll out the dough on a lightly floured surface to an 1/8-inch thickness. Overturn two 4-1/2-inch tart tins (with removeable bottoms) onto the pastry and cut the pastry 1-inch wider around than the tins.
Wrap the dough around a rolling pin, and lay across the (now right-side up) tart tin. Push the pastry into the bottom and up the sides. press down on the top to cut off the excess. Prick the pastry bottom all over with a fork. Divide the jam and spread over the bottom of the tarts.
Gather up and roll out the remaining pastry on a lightly floured surface. Cut dough into 1/4-inch wide strips. Lightly twist and lay the strips in a diagonal lattice on top of the jam. Trim the strips to just inside the tart shell, then gently press the outside edge of the crust down over the ends of the strips (see example here).
Bake until golden, ~25 minutes. Remove the warm tarts from the tins and allow them to cool on a rack.
I received a free jar of Department of Sweet Diversions Jam. I was not compensated for this post. All opinions are my own.