Jam Tart

I love this little tart from David Lebovitz’s book Room for Dessert in so many ways. Where to begin? First, the crust is pressed into the pan versus the trickier rolled crust. Second, this tart works just as well for using up those jars in your fridge with just a smidge of jam left as it does for spotlighting that special jar of jam, the one you’ve been saving and hiding from your husband. Third, the overlapping circles of dough on top are a cinch. This recipe makes tarts fun and carefree. And finally, it’s immensely adaptable depending on your pantry and preferences. I thought I would like it jammier but I think Smitten Kitchen’s measurements are more to my liking.

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