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Berry Jam Cookie Tart
Recipe: Berry Jam Cookie Tart NEW
I decided to turn a sort of linzer cookie recipe into one large tart. It makes a great, easy dessert for friends and family. Don't expect this to mimic a linzer tart. I didn't even put the lattice crust on top. I just left it plain. It's cakey- crunchy like a good cookie too.
¾ cup of butter softened
1 cup of sugar
1 tsp dried lemon peel or fresh zest
2 cups of white flour
1 Tbl of almond extract
1 tsp of cinnamon
1/8 tsp of ground cloves
12 oz of berry jam. I used raspberry but you could use any berry jam. Blackberry would be great too. Don't use jelly. Use pure jam.
In a large mixing bowl add all ingredients except for the jam. Stir with a wooden spoon until you have completely mixed your dough. It will be slightly wet.
You'll need a tart pan with a removable bottom (10 inch). I used a fluted one so the finished tart looked a little fancier.
Grease the bottom and sides of the pan with butter spray. Put your dough in the pan. You are going to spread the dough across the bottom and up the sides of the pan. The easiest way I find to do this is to spread a sheet of cling wrap over the dough and then press down on the sheet so the dough squishes where you want it. This keeps the dough from sticking to your fingers. You can maneuver the sheet and the dough around. After you have it spread across the tart pan you want to press the sides up so the whole tart has a rim. This means the dough on the bottom of the pan will be at a lower level than the dough on the sides. The edge will be about 1" thick on the sides. This gives a nice rim around the top and a place for the jam to set inside.
Now spread your jam across the bottom of the tart, inside the rim. Spread gently with the back of a spoon so you can get a fairly uniform surface.
Bake the tart at 350 degrees for 40 minutes. The tart will be lightly browned on the edges. The edges will be fairly rigid. The jam might be a bit runny. Don't worry. Just lift the tart out carefully and set it on a hard surface to cool. As the jam cools the pectins that make jam cling together will kick back in and the filling in your tart will set up.
Cut into wedges and serve at room temperature. Simple pleasure.
Enjoy. Cheers! Zola
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