Cherry Jam Tart is a classic dessert of the Lazio region. The countryside surrounding Rome grows an abundance of morello cherries, which are a kind of sour cherry. The cherries are often preserved by making jam, and the jam is then used as a filling for a tart. With the dark red, almost garnet color of the cherries peeking out from behind the latticework of the pie, this is a dessert that will definitely impress whoever you make it for.
The real beauty of this pie, however, is that it can be as easy or as time consuming as you want. With cherries being out of season, I chose to use store-bought jam rather than make my own. I will probably try this again in the summer with home-made jam, as I'm sure it tastes even better. This time of year though, the quality of fruit that I would find, if any, would likely negate any benefits of making your own. You could also cheat even further and use a store-bought pie crust. This I would have to argue against though. The crust that I made was super simple, you likely have all of the ingredients on hand already, and it came out way better than a store-bought crust would. I did overcook mine a little based on the recipe that I was following, but I made the necessary time adjustments below. Enjoy!
Cherry Jam Tart
Adapted from Roman Bookshelf
1/2 cup unsalted butter
4 tablespoons sugar
1/4 cup milk
1 egg, plus extra for an egg wash
1/2 teaspoon vanilla extract
1 teaspoon baking powder
2 cups all-purpose flour
24 ounces black cherry or sour cherry jam
- Heat the oven to 375 degrees.
- Using a stand mixer, mix together the butter and sugar.
- Add the milk, egg and vanilla extract. Mix to incorporate.
- Add the baking powder. Slowly add the flour, mixing in 1/2 cup at a time until fully incorporated and it forms a dough.
- On a lightly floured surface, roll the dough out in a circle about 1/4 inch thick. Drape the dough over a 9 inch pie pan and press down to cover the bottom of the pan. Use a knife to cut off any excess dough that falls over the sides of the pan and set it aside. Use a fork to poke holes in the bottom of the pie shell.
- Pour the jam into the pie shell and spread evenly.
- Roll out the excess dough and cut strips that are 1/2 inch wide. Place the strips over the top of the pie in a lattice shape. Press down with the tines of a fork all the way around the pie to secure the strips of dough onto the pie shell so that they will stay in place.
- Brush the pie crust lightly with an egg wash.
- Bake for about 20 minutes or until golden brown. Let cool before eating.
Ryan's rating of Cherry Jam Tart - 5.