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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


  • Pate Sucree
  • Almond Cream
  • 2 cups drained apple chunks from Austrian Lady Jam
  • 1/4 cup sliced blanched almonds
  • Confectioners' sugar, for serving
  • Whipped creme fraiche, for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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