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Cherry Jam Tart

This recipe courtesy of Mario Batali.

  • servings: 10

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup superfine sugar
  • Pinch of salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
  • 3 large egg yolks
  • 1/4 cup chilled Vin Santo (traditional Italian wine)
  • 2 cups best-quality cherry jam
  • Freshly ground pepper

Directions

  1. Step 1

    In the bowl of a food processor, combine flour, sugar, salt, and zest; pulse 2 or 3 times to mix. Add butter; pulse until mixture resembles coarse meal.

  2. Step 2

    In a small bowl, beat egg yolks with Vin Santo. With machine running, add to flour mixture; process until dough comes together and pulls away from sides of bowl, 5 to 6 seconds. Turn dough out onto work surface; shape into disc. Cover with plastic wrap, and refrigerate for at least 30 minutes.

  3. Step 3

    Preheat oven to 425 degrees. In a small bowl, thin the jam with hot water a teaspoon at a time, stirring until smooth; season with a dash of pepper. Mix well. Set aside.

  4. Step 4

    Remove dough from refrigerator. On a lightly floured work surface, roll out dough to a circle 14 inches in diameter. Fit dough into a 12-inch fluted round tart pan with a removable bottom, pressing gently into sides and bottom. Trip excess pastry by rolling the rolling pin across top. Spread jam mixture over dough.

  5. Step 5

    Bake until filling is glossy and dough is deeply golden, 25 to 30 minutes. Transfer to a wire rack and cool for several minutes. Serve warm.

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