Old Bachelors Jam And Blackberry Tart Recipes

OLD BACHELOR'S JAM AND BLACKBERRY TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
• Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

BLACKBERRY JAM TART

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan. Refrigerate or freeze until firm, about 30 minutes.
• Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam in tart shell. Top with blackberries; sprinkle with almonds. Bake 10 minutes more. Transfer to a wire rack to cool slightly. Serve warm.
• Old Bachelor's Jam
• Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
• Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
• Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.

OLD BACHELOR'S JAM

Steps:

• Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.
• Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.
• Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.