DOUBLE-CRUSTED JAM TART

Double-Crusted Jam Tart image

This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust. It's also endlessly variable: Any fruit or flavor goes, but we love this recipe for homemade peach jam.

Provided by Sarah Carey

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 4h50m

Number Of Ingredients 11

Ingredients

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons plus a pinch of kosher salt (we use Diamond Crystal)
1 stick cold unsalted butter, cut into small pieces
1/3 cup cold vegetable shortening
6 to 8 tablespoons ice-cold water
1 1/2 cups Fresh-and Dried-Peach Jam
1 large egg, beaten
1 to 2 tablespoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons freeze-dried raspberries or strawberries, pulverized or finely ground

Steps:

Pulse flour, granulated sugar, and 2 teaspoons salt in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add 3 tablespoons water and pulse. Add 3 tablespoons more and pulse. Next, work in longer pulses, stopping to scrape sides and bottom of bowl as needed, until dough holds together when pinched (if necessary, add remaining water, 1 teaspoon at a time). Shape into 2 rectangles.
Roll out one rectangle between 2 sheets of lightly floured parchment to 12 by 10 inches, about 1/8 inch thick. Transfer on parchment to a baking sheet. Repeat with second rectangle; stack on top of first. Refrigerate both until firm, at least 30 minutes.
Preheat oven to 375°F. Remove dough from refrigerator; set aside one sheet. Remove parchment from top of second sheet; spread jam evenly over dough, leaving a 3/4-inch border. Remove parchment from first piece of dough and place over filling. Fold edges in and press to seal with the tines of a fork. Poke top all over with tines of fork. Brush with beaten egg. Freeze 10 minutes or refrigerate 30 minutes. Bake until golden brown and bubbling in center, 40 to 45 minutes. Let cool on sheet on wire rack.
Gradually whisk lemon juice into confectioners' sugar to create a glaze with the consistency of honey. Add remaining pinch of salt; whisk to combine. Spoon glaze over tart, spreading almost to edges; sprinkle with freeze-dried berries and let stand until set, at least 1 hour. Slice and serve, or store, lightly wrapped with foil, at room temperature up to 1 day.