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Old Bachelor's Jam and Blackberry Tart

Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry tart. Some say the liquor-infused jam was named for its capacity to warm single gentlemen on winter nights.

  • 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. 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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