Open Jam Tart
Ingredients
Directions
The book says “a sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the pastry
Preheat the oven to 400°F (200°C).
Rub the lard into the flour, then add the salt and baking powder.
Make a paste with cold water.
Assemble the tarts
Grease two 9‑inch enamelled plates.
Divide the paste in half and roll out each half larger than the plates.
Place the rolled paste on the plates and trim the edges.
Spread each with jam.
Roll out and cut the paste trimmings into shapes to decorate the tops.
Bake
Bake in the oven for about 20 minutes.
The tarts are done when the jam boils or the paste moves easily off the plate.
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
- Flour
- Forms the main structure of the pastry.
- Lard
- Rubbed into the flour to make the pastry tender and short.
- Baking powder
- Releases gas in the oven so the pastry rises and lightens.
- Jam
- Provides the sweet, fruity filling that sets and boils in the oven.
The step that matters
Judging when the tarts are done. The jam should boil and the paste should lift cleanly from the plate. Removing the tarts too early leaves the base soft and damp, while baking too long can dry the jam and darken the pastry.
“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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