Jam Tart
- Amy Jo Ehman from Out of Old Saskatchewan Kitchens
A simple yet elegant and pretty, old English Jam Tart pie desert filled with various fruit jams that will satisfy all your taste buds.
| Prep. | 40 minutes |
|---|---|
| Cook | 30 minutes |
| Ready In | 1 hour 10 minutes |
| Yield | 8-10 Slices |
Ingredients
- 1 pie pastry shell
- 2 cups jam
Directions
Preheat oven to 190 °C (375 °F).
Place the pastry in a pie plate if required.
Chill in the fridge for 30 minutes.
Poke the pastry all over with a fork.
Spread the jam in the pastry shell.
Bake in the oven for 30 minutes or until the pastry is lightly browned.
Remove from oven to cool completely before cutting.
Serve at room temperature.
Notes
Optionally arrange decorative pastry shapes on top of jam then sprinkle shapes with sugar
If pastry edges are baked before the decorative shapes, cover the edges with a ring of tinfoil and bake a few minutes longer
Optionally top with whipped cream