Jam Tarts

jam tarts summary: jam tarts and faux clotted cream; Sovereign Coronation grape jam; no-name ice wine; (click on images to see larger views and more photos)

Exactly how did the term “jam tart” become so derogatory? Jam tarts are amazing!!

You are doubting? Jam tarts are foofy, you say? Think again…

No really. Stop sniggering. Jam tarts really are for the big kids.

Sovereign Coronation Grapes Over the last week or so, we have been having the most exquisite jam tarts. These tarts are made with Sovereign Coronation grape jam from grapes (I LOVE coronation grape season!!) that we got from our Monday Farmers’ market.

We contemplated making grape jelly but then thought about the fact that we really prefer jam. We LIKE getting bits of skin or seed (seedless grapes, eh? Uhhuh…. :lalala: ) caught in our teeth. We love the tannins mixed with the fruit.

Can we even call our jam “jam”? Probably not. It’s a little loose – more like grape conserves – sweet and tart at the same time. And because it’s closer to being liquid, we worry that it will make the pastry soggy.

So. To prevent that, we keep the jam and tart shells separate until just before serving.

T made several little tart shells (they keep well in a tin) and just before serving, spooned the jam into the tarts and added a splodge of faux clotted cream – goats cheese, yoghurt and brown sugar – to the top of each one. (We really should get some buttermilk and make crème fraiche; I bet that would be brilliant too.)

Oh my. Can I have another please?

jam tarts Of course, the tarts are good just on their own but they were also delightful with ice wine.

Alas, I have no idea where this wine was bottled or what grape was used. We found it when cleaning out my parents’ fridge this summer. It was surprisingly good (snobs that we are, we had expected it to taste terrible) and had wonderful hints of mint on the nose and then kept its promise by delivering the mint on the tongue as well. (Too bad about the photo. Clearly, I was anxious to start eating tarts rather than take photos. I’d take another picture now but it has already been tidied away into the recycling bin and is now languishing somewhere in a warehouse.)

As we were on a jam tart roll, we went into our basement stash of jams made last year to construct peach jam tarts and apricot jam tarts (no photos but they were just as delicious).

Ha. Next time someone calls you a jam tart, just say, “thank you!”

We have also been buying the most amazing “New Red Haven” and “Red Haven” peaches from the farmers’ market. Instead of making jam with them, we decided to slice them and pour a light syrup over top. Imagine how fabulous this will be in the middle of winter!



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1 response to “Jam Tarts

  1. Patricia

    And here I’ve been wondering what to do with the very loose yellow plum jam I made the other night. I guess I’ll have to make some tart shells.

    Excellent idea, Patricia! We have a whole lot of last year’s looooose plum jam in the basement. I was going to use it as ice cream topping but now I’m changing my mind. -Elizabeth (What a sad day this is when I looked for the “like” button for your comment. Clearly, I have been lurking too long in Facebook!)


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