Austrian Lady Jam Tart
This recipe has been adapted from "Mes Confitures: The Jams and Jellies of Christine Ferber" by Christine Ferber. Text copyright 2002 by Christine Ferber. Reprinted by permission of Michigan State University Press.
- Yield: Makes one 8-inch tart
Source: Martha Stewart Living Television
Preheat the oven to 350 degrees. On a lightly floured board, roll out the pastry to a 1/8 inch thickness. Place pastry in a tart pan, and press it into the bottom edges and along the sides. Trim pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan.
Chill the pastry-lined pan until ready to use. The pastry shell can be refrigerated, well wrapped in plastic, for up to 1 day. For longer storage, it can be frozen.
Using a large pastry bag fitted with a 1/2-inch plain tip, pipe about 1 cup almond cream into tart shell beginning in the center and continuing in a circular pattern. Top evenly with apples. Repeat almond cream process using remaining 1/2 cup almond cream. Sprinkle with almonds.
Bake until tart is puffed and golden, 35 to 45 minutes. Transfer to a wire rack to cool. When cool remove tart from pan and sprinkle with confectioners' sugar. Serve garnished with creme fraiche.