Sparkly Jam & Nut Tart

Active time: 10 minutes | Total time: 1 hour | Serves 8

Here’s another one of my favorite riffable emergency desserts. I often throw it together if I’m entertaining unexpectedly because it’s super easy (if I have pie dough in the freezer) and really pretty. You know the drill by now: use any nut you like and your favorite jam. Some

Ready, Set, Cook: How To Make Good Food with What's On Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required) Dawn Perry

combinations I’m awfully fond of are apricot jam and pistachios (pictured), raspberry jam and peanuts, or blackberry or cherry and hazelnuts. Be sure to bake your tart on a rack set in the lower third position of the oven. This helps the bottom of the tart get nice and golden at the same rate as the top. Baking to a deep golden brown also ensures the leftovers are sturdy and portable.

INGREDIENTS

• 1⁄4 cup toasted nuts

• 2 tablespoons sugar

• Pinch kosher salt

• 1 round Go-To Pie Dough

• 3⁄4 cup store-bought jam or Frozen Fruit Jam

• 1 egg, beaten

DIRECTIONS

Preheat the oven to 350°F with the rack in lower third position. Place the nuts, sugar, and salt in a food processor and process until the nuts are mostly sandy (some bigger bits are OK). Alternately, place everything in a plastic bag and bang with a rolling pin.

On a lightly floured surface, roll the pie dough to a 15-inch circle (you’re going for 1⁄8-inch thickness; it really doesn’t matter what shape it is). Spread the jam over the dough, leaving a 2-inch border. Fold the dough over the jam and brush the edges with the egg. Sprinkle with the nut and sugar mixture. Bake until golden brown, 40 to 45 minutes. Let cool before slicing.

From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

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