During the festive season, one is drawn to jam making, and whether it be sweet and sour chutneys, smooth fruit jellies or delicious chunky jams, there’s something about preserves that have a festive ring to them!
Whether you chose to make your own fruit jam or to use a store-bought preserve, this holiday jam tart will be delicious either way! I added frozen red fruits to make my tart more “sweet and sour”, but you don’t have to add the fruit if you don’t wish to. Don’t forget that a homemade pie crust is much nicer than a store bought one.
Ingredients and utensils
- 250g butter softened
- 250g flour
- 100g caster sugar
- A pinch of salt
- A few drops of natural vanilla extract
- 1 small egg
- A tablespoon of liquid cream
- 500g red berries (frozen or fresh)
- 500g of berry jam
- A rolling pin
- 3 tablespoons of icing sugar
- A few drops of water
To make the shortbread pie crust
In a large mixing bowl sift the “dry” ingredients together. Add the softened butter and work together with your hands to make a “crumbly mixture”. Make a well in the center and add the egg, the cream and vanilla extract. Work all the ingredients together until smooth and make a large ball. Note: the usual shortbread pie crust recipes specify that you must refrigerate the dough for an hour before using it. I have never done this as I find it becomes too hard and loses moisture.
Roll out your dough into a large round circle and cover a greased pie tin with it. Prick the bottom so it won’t rise and form bubbles during the baking process. Sprinkle a bit of caster sugar on the bottom and bake for approximately 20 minutes.
Pour the berry jam into the center of the pie and add the red berries, making sure they’re evenly displayed.
Make another shortbread pie crust for the “criss-cross pattern”. Roll it out thinly and cut long strips which you will use to cover the tart. Start with one side and then complete the tart by doing the other side making sure you’re using an “over and under crisscrossing pattern”.
Bake the tart for approximately 20 minutes or until the shortbread is a lovely light brown. Let the tart cool for half an hour before serving.
Enjoy this delicious holiday pie by the blaze of a roaring fire as you sip a glass of spiced red wine… smiles of delight guaranteed!