Simple jam tarts are an old-fashioned treat and I’m bringing them back this St. Valentine’s Day with a new twist using preserves and fresh fruit. The easy crust is spread into a springform pan like sugar cookie dough. The heart-shaped tart just makes it more lovable.
Making a tart is a commitment and they’ll love your for it. So make one this year for those you love.
- 1/2 cup unsalted butter, softened at room temperature, not melted
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1 cup flour
- 3/4 cup blueberry preserves for tart filling
- 1/2 cup blueberry preserves for glaze
- 2 teaspoons Grand Marnier or other orange liqueur
- 2 cups (approximately) fresh blueberries, rinsed and dried
DIRECTIONS FOR CRUST
Cream the butter, sugar and vanilla with a mixer. Blend in flour until combined. Spread the soft dough in a 9-inch springform pan (one with a removable bottom). The dough will resemble cookie dough, will spread thinly, but it will cover the pan. Use fingers to make sure dough is evenly spread on bottom and up sides, about 1/4 inch from the top. Bake in preheated 375⁰ oven on middle rack for 5 minutes and remove from oven.
DIRECTIONS FOR FILLING AND TOPPING
Spread 3/4 cup of blueberry preserves on the partially-baked crust. Return it to the oven and bake for about 15 more minutes or until crust is brown. Let cool completely and top with the fresh blueberries.
Glaze: Heat 3/4 cup blueberry jam in microwave and press through a strainer to retain the juice (discard any remaining berries). Stir in 2 teaspoons Grand Marnier into the glaze. Use a pastry brush to brush on the glaze on top of the blueberries. Store at room temperature.
The crust with baked preserves can be made a day ahead and top with berries and glazed when ready to serve.
Serves about 8.
Blueberry tart photo by Cindy Dyer.