BLACKBERRY JAM TART

Blackberry Jam Tart image

Yield makes one 10-inch tart

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pâte Brisée, Cornmeal Variation
1/2 pint Old Bachelor's Jam (recipe follows), flavors stirred together, or 1 cup best-quality store-bought blackberry jam
12 ounces (about 3 cups) fresh blackberries
1/4 cup sliced almonds, toasted (see page 343)
Old Bachelor's Jam
2 pounds (about 7 cups) fresh blackberries
3 1/2 cups sugar
2 lemons, halved
2 pounds (about 7 cups) fresh raspberries
1/2 cup (4 ounces) kirsch or other cherry-flavored liqueur
(makes 4 half-pint jars)

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.