The beauty of this recipe lies in its versatility. While we fell in love with the apricot, blueberry, and Nutella variations at the Eden Hotel, you can truly customize your jam tart with any flavor your heart desires. Remember, the best jam for your tart is the one you love the most! Just be sure to choose a jam that is thick enough to hold its shape when spread.
9oz.apricot jamor Nutella, lemon curd, or other jam of your choice
1lemonzested
Instructions
Make the Crust:
In a Kitchen Aid mixer (or other mixer), combine softened butter, powdered sugar, lemon zest and honey. Mix on low speed.
In a separate bowl, whisk together egg yolks and salt. Add the egg mixture to the mixer and blend until combined. Gradually add the sifted flour and mix until just incorporated. Dough should be soft but not sticky.
Chill the Dough Overnight (if Possible):
Transfer dough to a lightly floured surface, shape into a brick, and wrap in plastic wrap. Refrigerate for at least an hour, preferably overnight, or until firm.
Prepare the Filling:
Mix apricot jam (or other favorite jam) with lemon zest in a bowl. Omit the lemon zest if using Nutella.
Assemble the Tart:
Roll out the chilled dough on a floured surface to 1/8-inch thickness. Place the dough in a tart mold with removable bottom, lined with parchment paper. Spread the jam filling over the dough, leaving a 1/2-inch border.
Create the Design:
Cut strips from the leftover dough and create a lattice design or hearts on top of the jam. Make a long, 3/4-inch thick tube from the remaining dough and press it around the edge of the tart to form a crust.
Bake the Tart:
Bake at 350°F for 30 minutes on the lower shelf, or until golden brown. Let cool completely before removing the tart ring.
Storage:
The tart can be stored at room temperature under a cake dome for up to 2 weeks, or frozen for up to 2 months.
Keyword blackberries, blueberries, fruit, jam, pie, tart