Oh, sweet Spring. I am so in love with you. Your warm days and cool nights, bright green leaves and colorful blooms. Could anything be better? I’m don’t think so.
Lately, my evenings have been filled with picnics & trips to the park, time spent savoring the longer days. We’ve been slowly harvesting strawberries from our strawberry patches, making spring even more sweet.
Those strawberries certainly inspired this tart in part, and I thought it would be fun to bake something inspired by my blog name, which I’ve never done before.
These tarts are so simple, and easily adaptable to your taste. The base is full of honey, the flavor comes through nicely. Here, I’ve use a lovely strawberry & black pepper jam the folks at The East India Company were kind enough to send me. You could use any flavor you’d like, though.
honey & jam tarts
crust recipe adapted from Bon Appétit
make 3 small tarts
1 3/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/4 cup honey
2 large egg yolks
jam of your choice
fruit of your choice
For crust: Mix flour, sugar,and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey,and yolks in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan (or three individual sized tart pans) with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.
Preheat the oven to 350. Remove tart pans from fridge, spread a layer of jam into the bottom. Bake for 15-20 minutes. Allow to cool, top with fresh fruit.