There’s nothing better than a nice cup of tea on a blustery autumn day, and there’s no better use for leftover jam than a delicious jam tart to go with that tea! Luckily, Mrs. Wheelbarrow over at Food52 has put together a practical little recipe for whipping up a batch of jam tarts.
This combination of shortbread and jam is both a perfect ending to a dinner party and a lovely treat for teatime. I’ve made them tiny, in financier molds; medium-sized in classic small tart molds; and in a 9-inch tart pan. The shortbread crust is pantry-friendly, it’s ready in an instant, and it marries perfectly with whatever leftover jam is lurking in your refrigerator.
So, go ahead, tart yourself up and enjoy those rainy days!
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