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Old Bachelor's Jam and Blackberry Tart


In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.

  • Servings: 8
  • Yield: Makes one 10-inch tart

Source: Martha Stewart Living, March 2010


  • 1 disk Cornmeal Pate Brisee
  • All-purpose flour, for surface
  • 1/2 pint-size jar Old Bachelor's Jam, flavors stirred together (1 cup)
  • 12 ounces blackberries (about 3 cups)
  • 1/2 ounce sliced almonds (1/4 cup), toasted
  • 1/4 to 1/2 cup ice water


  1. Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.

  2. Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

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