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 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