Strawberry-Rhubarb Jam Tart

I love jam bars, so I was curious to try Deborah Madison's version of jam bars in my new 4-inch tart pans, which ended up working out really well!

The recipe I followed is from Vegetarian Cooking for Everyone, which is a great cookbook.  I didn't make any changes with the exception of the bake time, which I reduced for my mini tarts.

Strawberry-rhubarb jam is one of my favorite farmers' market purchases.  The jam I used for this recipe came from the Dane County Farmers' Market, which I went to last month.

Jam Tart

Prep Time: 10 minutes

Cook Time: 40 minutes (18 for mini tarts)

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Ingredients (serves 8)

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup jam
• 3/4 cup chopped walnuts

Instructions

• Heat oven to 350 degrees.
• In the bowl of a stand mixer, add butter, powdered sugar and brown sugar. Cream together until light and fluffy. Add vanilla and egg; beat until smooth.
• Next add baking powder, cinnamon, flour and salt, mixing until combined.
• Set aside approximately 3/4 cup of the dough and press the rest evenly into a 9-inch tart pan with removable bottom or four 4-inch tart pans.
• Spread the jam on top. Mix the reserved dough with the nuts, and crumble it over the top of the jam.
• Bake until lightly browned, about 40 minutes (9-inch tart) or 18-20 minutes (4-inch tarts). Let cool.

Recipe Source: Vegetarian Cooking for Everyone by Deborah Madison

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