Ingredients
For the tart crust:
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1½ cups (190g) all-purpose flour
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½ cup (115g) unsalted butter, cold and cubed
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¼ cup (50g) granulated sugar
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1 egg yolk
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1–2 tbsp cold water
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Pinch of salt
For the filling:
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¾ cup (240g) Piñon Pantry’s Jam’s of your choice (e.g., raspberry jalapeño, strawberry, apricot)
Instructions
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Make the Tart Crust:
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In a bowl or food processor, combine flour, sugar, and salt.
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Add cubed cold butter and pulse or rub with your fingers until the mixture resembles breadcrumbs.
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Add egg yolk and 1 tablespoon cold water. Mix until the dough starts to come together. Add more water if needed, 1 teaspoon at a time.
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Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes.
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Preheat and Prep:
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Preheat oven to 350°F (175°C).
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Grease a 9-inch (23 cm) tart pan with a removable bottom.
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Roll and Fill:
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Roll out the dough on a floured surface to fit your tart pan. Press it into the pan and trim the edges.
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Prick the base with a fork.
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Spread the Piñon Pantry’s Jam’s of your choice evenly over the base.
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Optional Lattice Top:
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Roll out leftover dough and cut into thin strips. Create a lattice over the jam.
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Bake:
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Bake for 25–30 minutes, or until the crust is golden and the jam is bubbling.
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Let cool completely before removing from the pan.
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🍽️ Tips:
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For extra flavor, add a pinch of cinnamon or lemon zest to the crust.
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Use seedless jam for a smoother texture.
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Can be stored at room temperature for up to 3 days or refrigerated for longer.
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