Do you have any dessert recipes made with jam?!
Re: Dessert recipes with Jam
Tarts ........no ?
Tarts does not come in desserts :( but u can make some with jam on top !
Re: Dessert recipes with Jam
Cook it to make it spreadable and use it as the layer filling for cake.
Re: Dessert recipes with Jam
Jam roly poly as well as for 'topping' a plain cake which is then decorated with grated coconut-gosh takes me back to being a kid.
Tarts are good. Jam is great with scones and clotted cream as well as a filling for Victoria Sandwich cake.
I don't have any recipes to hand-could google?
Tarts ........no ?
Tarts does not come in desserts :( but u can make some with jam on top !
You have recipes for Tarts?
Re: Dessert recipes with Jam
ok i've tried this and it's really yummy and perfect to finish off those jams(the recipe uses rasberry but u can use any jam u have)! it's from giada's, here's the recipe
crostada with rasberry jam
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
1 jar (3/4 cup) raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional
Directions
Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.