Cherry Jam Tart Recipes

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GRANDMA MONETTE'S CHERRY JAM TART



Grandma Monette's Cherry Jam Tart image

Provided by Melissa d'Arabian : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups high-quality cherry preserves
1 teaspoon fresh lemon juice
1 stick salted butter, at room temperature, plus more for the pan
2/3 cup sugar
1 large egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup almond flour
Grated zest of 1 lemon
1 teaspoon ground cinnamon
Pinch of ground cloves

Steps:

  • Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
  • Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
  • Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
  • Photography by Steve Giralt

CHERRY JAM TART



Cherry Jam Tart image

This recipe courtesy of Mario Batali.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 cup superfine sugar
Pinch of salt
Zest of 1 lemon
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
3 large egg yolks
1/4 cup chilled Vin Santo (traditional Italian wine)
2 cups best-quality cherry jam
Freshly ground pepper

Steps:

  • In the bowl of a food processor, combine flour, sugar, salt, and zest; pulse 2 or 3 times to mix. Add butter; pulse until mixture resembles coarse meal.
  • In a small bowl, beat egg yolks with Vin Santo. With machine running, add to flour mixture; process until dough comes together and pulls away from sides of bowl, 5 to 6 seconds. Turn dough out onto work surface; shape into disc. Cover with plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat oven to 425 degrees. In a small bowl, thin the jam with hot water a teaspoon at a time, stirring until smooth; season with a dash of pepper. Mix well. Set aside.
  • Remove dough from refrigerator. On a lightly floured work surface, roll out dough to a circle 14 inches in diameter. Fit dough into a 12-inch fluted round tart pan with a removable bottom, pressing gently into sides and bottom. Trip excess pastry by rolling the rolling pin across top. Spread jam mixture over dough.
  • Bake until filling is glossy and dough is deeply golden, 25 to 30 minutes. Transfer to a wire rack and cool for several minutes. Serve warm.

TART CHERRY JAM - COOKED



Tart Cherry Jam - cooked image

Make and share this Tart Cherry Jam - cooked recipe from Food.com.

Provided by Dianne Jones

Categories     Fruit

Time 1h15m

Yield 6-8 cups

Number Of Ingredients 5

4 cups prepared seeded cherry pulp
4 3/4 cups sugar
1 box Sure-Jell
1/2 teaspoon butter
1/4 teaspoon almond extract

Steps:

  • Follow sure Jell Directions.
  • Water Bath Can 15 minutes using regulation jars& new caps.
  • Note: put your fingers into the pulp to find any missing seeds before you make jam.
  • Follow Sure Jell Instructions for Cooked Jam.
  • Please water-bath all Jam for 15 minutes.
  • Jam canned this way will be safe& last over 2 years without mold.

Nutrition Facts : Calories 643.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 18.9, Carbohydrate 165.9, Fiber 0.7, Sugar 158.2

BC CHERRY JAM



BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

Steps:

  • Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

CHERRY JAM TART



Cherry Jam Tart image

Yield makes a 10-by-15-inch tart, serving 10 or more

Number Of Ingredients 9

11 ounces butter (2 3/4 sticks), plus more for the pan
1 cup sugar
2 cups all-purpose flour, plus more for handling the dough
2 cups almond flour or almond meal (see Sources, page 387)
1/4 teaspoon kosher salt
1/2 cup dried cherries
2 cups (or a bit more) chunky cherry preserves (about 24 ounces in jars)
1/2 cup sliced blanched almonds, lightly toasted
An electric mixer with paddle attachment; a 10-by-15-inch jelly-roll pan; cookie cutters or a pastry wheel

Steps:

  • To make the tart dough: Cream the butter and sugar in the mixer bowl on medium-high speed until light and fluffy. Add the flours and salt to the bowl, and beat on low speed just until the dry ingredients are incorporated and a cohesive dough forms.
  • Scrape the dough out of the bowl onto a work surface, and knead a few times, until it comes together in a ball. Divide into two pieces-a larger piece of two-thirds of the dough, and a small piece of a third of the dough. Press both pieces into flat rectangles, and wrap them well in plastic wrap. Refrigerate for 2 hours (or for a day) before rolling; freeze for longer keeping.
  • When you are ready to bake the tart, arrange a rack in the center of the oven and heat to 350°. Butter the bottom and sides of the baking pan. In a small bowl, cover the dried cherries with warm water (or rum or liqueur); let them soak and soften.
  • Place the larger piece of dough between two sheets of parchment, and roll it out to a rectangle a bit larger than the jelly-roll pan. Peel off the top layer of parchment, and invert the dough so it lies centered in the pan, then peel off the second parchment sheet. Gently press and push the dough into the pan to form a smooth, intact crust, even on the bottom and slightly thicker against the sides of the pan. Scrape off excess dough so the crust is flush with the pan sides, and save all the scraps. (If the crust tears or is too thin in spots, patch with the extra dough.)
  • For the tart filling, scrape all the cherry preserves into a bowl; drain the rehydrated cherries and stir them into the preserves. Spread all the filling in the crust, covering the bottom evenly.
  • Roll the smaller piece of dough between the parchment sheets to a round or oblong sheet (about as thick as you rolled the larger piece of dough). Peel off the top layer of parchment; to make a decorative top crust you can cut out circles or other shapes with floured cookie cutters or use a pastry wheel to cut diamonds or lattice strips. If you are short on top crust dough gather and reroll all the dough scraps to make more shapes, and lay them all over the tart, in any pattern you like, with the cherry filling peeking through. Sprinkle the sliced almonds evenly over the top of the tart.
  • Set the tart in the oven, and bake about 50 minutes, rotating the pan halfway through the baking time, or until the crust is deep golden brown and the filling is bubbling.
  • Let the tart cool completely on a wire rack. Cut in pieces of any size, and serve on individual dessert plates, or arrange the pieces on a serving platter for a buffet or picnic. Dust them with confectioners' sugar, or accompany with whipped cream, ice cream, or zabaglione.

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Steps:

  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

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