Jam Tart

We the Gourmet Seven decided on the theme of Pies/Tarts/Quiches for this month from the Smitten Kitchen. Though I very readily agreed to the theme, only after a while did it don on me that I had tasted tart ages ago and I did not remember how it tasted. I am really apprehensive about cooking something which I haven’t tasted before. The reason is very simple, I really can’t justify whether the outcome is the expected one.

Last week I happened to visit one of my relatives. They talked about a new bakery that had opened nearby, which sold all eggless bakes. My luck, I should say, among other baked goodies like pastries, and cookies they had also bought baklava and a tart. They very happily shared some of it and the taste is still lingering.

So finally, I gathered all my courage and decided to take up the challenge of baking my first tart – Jam Tarts. The experience was really good. Since the pastry shell called for eggs, I slightly modified the recipe and it worked out well for me. The crust was crisp and flaky and the jam filling not only made it look pretty but attracted my children immediately. Next time, though, I would like to go for something savory.

Adapted lightly from Smitten Kitchen

For the crust

1. All Purpose Flour – 1 cup
2. Powdered Sugar – 5 tsp
3. Oil – ½ cup
4. Cold Milk – 4 tbsp

For the filling

1. Jam or any kind of fruit preserve (I used Mixed Fruit Jam) – ¼ cup

Method

1. Preheat oven to 180 degrees.
2. In a wide bowl mix the dry ingredients.
3. Now add the oil and lightly mix with your fingers until it resembles bread crumbs.
4. Now add in the milk and gather to form dough. Do not work too much on the dough.
5. Press the dough into un-greased tart mould.
6. Poke holes on the base and sides of the dough.
7. Bake it for about 20 to 25 minutes.
8. In the meanwhile, take the jam in a bowl and stir well, so that it is loosened.
9. Fill the pre-baked tart shell with Jam. Fill 3/4^thof the shell, or the jam will boil over while baking.
10. Bake the tart for another 15 to 20 minutes or till the edges are browned.
11. Cool the tart completely before removing from the molds else it may crumble.

 Check out what the other Gourmets- Anamika, Anusha, Radhika, Sangeetha, Vardhini and Veena are upto......