Jam Tart

I love the simplicity and versatility of this jam tart. You can enjoy a slice for dessert, or even better, for breakfast. It’s almost like eating a biscuit with jelly. The great thing about this tart is that it has a “no roll” crust. My recent trip to Central America and to Spain allowed me to get creative with 2 of my favorite jams. Thanks to David Lebovitz for introducing me to this cooking staple.

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