Just prior to my birthday last month, Scott asked me if I’d like something special for meals. I didn’t have any special requests, though he knows I like to keep it real(meaning real/whole foods) so he kept that in mind. He then asked me if I’d ever had a Jam Tart. I hadn’t. About 10-11 years ago, he had served a full-time mission for our church in Italy for two years and this was something he and his companion would pick up in bakeries sometimes. So guess what we had for breakfast on my birthday along with green smoothies? That’s right, jam tarts! And they were SO good! He even went so far as to make some substitutions in the recipe with healthier options. I was very impressed. I made it again just recently and made sure to take notes and write down all of our changes so that I could share them on here with you.
This recipe requires you to refrigerate the dough at two different times so plan ahead and either make it the night before if you want it for breakfast, or make it early on in the day if you’re planning on serving it with dinner as a dessert. The leftovers are fabulous!
Grab a medium sized mixing bowl and add in your dry ingredients(white wheat flour, coconut sugar, and salt). Stir them together.
Once you add in your egg, mix it together with a fork until the dough holds together. If it’s too dry, add a little water, 1/2 tablespoon at a time(I added 1/2 tbsp water total). Divide the dough into two balls, one a little bigger than the other.
Flatten the balls into discs and then place them on parchment or wax paper and stick them in the fridge for 40 minutes. I put mine on parchment paper, one on top of the other.
Once they’ve chilled, grease a 8 or 9 inch pie pan or tart pan. Roll out your largest piece of dough onto a lightly floured surface and then wrap it around your rolling pin and transfer it to the pie pan. Because my pie pan isn’t very shallow, I went around the edges of the pie dough and pushed the pie dough down with my fingers, so the sides only went up the dish about half way. Poke a few holes in the bottom with your fork. Cover it with some plastic wrap and put it back in the fridge for 30 minutes.
Next, roll out the smaller piece of dough into a rectangular type shape, about 1/8 inch thick. Using a pizza cutter cut the dough in straight lines about every 1/2 inch apart. You’ll use this for the lattice on the top of the tart. Take the pie pan out of the fridge and put a thin layer of the jam in the bottom of the tart, spreading it around evenly. Take your dough strips and place four vertically and four horizontally, crossing them over each other, with space in between, making a lattice. My lattice skills need some work :).
With a pastry brush, lightly brush the lattice with an egg you’ve beaten in a small bowl. Bake it in your 375 degree preheated oven for about 30 minutes or until the crust is golden brown. Place it on a cooling rack and allow it to cool before you serve.
1 1/2 c whole white wheat flour
1/8 tsp sea salt
1/8 c coconut sugar (or other granulated sugar)
1/2 c butter, chilled
1 egg (organic)
3/4 c fruit jam (I use ‘simply fruit’ jam or some other similar jam made with all fruit and no sugar)
1 egg, lightly beaten and reserved for glaze
Make the pastry by placing the flour, salt and Sucanat in a mixing bowl. Using a pastry blender or two forks, cut butter into dry ingredients as quickly as possible until the mixture resembles coarse meal. Beat the egg in a cup and pour it over the flour mixture. Combine with a fork until the dough holds together. If it is too crumbly, mix in 1/2-2 Tbsp water. Gather the dough into two balls, one a little bigger than the other, and flatten into discs. Wrap in parchment or wax paper and refrigerate for at least 40 minutes.
Lightly grease a shallow 9inch tart or pie pan. Roll out the larger disc of pasty on a lightly floured surface to a thickness of about 1/8 inch. Roll the pastry around the rolling pin and transfer to the prepared pan. Trim the edges evenly with a small knife. Prick the bottom with a fork. Refrigerate for at least 30 minutes.
Preheat oven to 375 degrees. Spread jam evenly over the base of pastry. Roll out the remaining pastry. Cut into strips with pizza cutter, about 1/2 inch wide. Arrange over the jam in a lattice pattern. Trim the edges of the strips even with the edge of the pan, pressing them lightly onto the pastry shell. Brush the pastry with reserved egg. Bake for about 30 minutes until crust is golden brown. Allow to cool before serving.