Open Jam Tarts
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the crust
Preheat the oven to 400°F (200°C).
Line an open tart mold with pastry about ¼ inch thick.
Make a few holes in the bottom to prevent puffing.
Bake for 10 to 15 minutes until lightly golden.
Let the crust cool.
Fill and serve
If serving hot, warm the jam in a clean saucepan and add it immediately.
Decorate the tart with cut-out shapes from the pastry, if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff or short paste
- Forms the crisp, golden shell that holds the filling.
- Jam or preserves
- Provides sweetness and a glossy, fruity filling.
The step that matters
Making a few holes in the bottom of the crust. Pricking the pastry lets steam escape while it bakes, so the base stays flat instead of puffing up and lifting away from the mold.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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