Get the Recipe
It's been about three months since I started writing this column, and the jam is starting to take over my apartment. Jars are overflowing out of the pantry, lined up on the countertop, and even tucked away in the drawer formerly reserved for our DVD collection. This week I decided to take a break from canning and share my all-time favorite recipe for a jam tart.
It has been ridiculously hot in New York this past week—so hot that any recipe involving a hot water bath made me want to scream and run in terror. Clearly, it was not canning weather. Also, there is this jam situation:
If you're like me, and have been busily putting up berries, cherries, and peaches all summer, by now you've probably got more jars on your hands than you know what to do with. (One of my dear friends actually told me to stop giving her jam because she just can't eat it fast enough.) Enter this incredibly easy jam tart, adapted from a recipe that appeared in Gourmet in 2000.
The best thing about this tart is its versatility. You can use almost any nuts for the crust and topping. I've made it with almonds, walnuts, and hazelnuts, and they were all delicious. You can also use any flavor of jam and almost any fruit. Try raspberry jam and chopped plums, peach jam and blueberries, blackberry jam and fresh figs—you get the idea.